Lumberjack Steak

by admin on March 11, 2010

2 pieces of ribeye steaks
1/4 cup red wine
1/2 teaspoon Salt and pepper
14 strips of pork belly (bacon can be used too)
2 teaspoon fresh rosemary, minced

1. Marinade the ribeye with the red wine, salt and pepper.
2. Leave it to stand for 20 minutes.
3. Gentle wrap the steaks with the pork belly strips.
4. Place it on a hot skillet
5. Sprinkle the rosemary herbs
6. Cook to your preference.

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