prime rib steak

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Prime Rib Steak: American West specializes in premium grain fed beef...

Prime Rib Steak: American West is a family owned meat supplier based in Colorado that has been in business for many years. They specialize in providing USDA inspected grain fed beef, which is aged, packaged, and distributed from their processing plants in Boulder County.

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They are a well established company serving many customers across the United States through their customer direct business model.

American West Beef offers prime rib steak in a variety of cuts, from the boneless whole rib roast, rib roast slices, bone-in prime, to the exclusive filet of prime rib. Prices start from around $18 per pound for the roasts and increase for the filets.

American West Rib-Eye Steak Sandwiches

Ingredients:

For the Steaks:
1. Four (4) American West Rib-Eye Steaks
(7 ounces each and 7/8 inch thick),
2. Salt and freshly ground black pepper to taste

For the Honey-Ginger Mustard:
1. ½ cup Dijon mustard, ¼ cup honey
2. 1 teaspoon white wine vinegar
3. 1 teaspoon dried ginger
4. 1 teaspoon dried red pepper flakes
5. ¼ teaspoon salt
6. ¼ teaspoon paprika

For the Caramelized Onions:
1. 2 tablespoons olive oil
2. 2 sweet onions, such as Vidalia, sliced
3. ½ teaspoon salt, ¾ teaspoon sugar
4. ½ tablespoon white wine vinegar

For the Sandwiches:
1. 8 slices rustic country-style bread;
4 individual crusty rolls; or 1 French-style baguette,
2 feet long, cut crosswise into 4 pieces each 6 inches long
2. 2 to 3 packed cups watercress tops and leaves (about 1 bunch)

Procedure:

1. Place the mustard, honey, vinegar, ginger, pepper flakes, salt, and paprika in a small mixing bowl. Stir until well blended and thickened. Set aside.
2. Prepare the grill. 5. To prepare the onions, heat the olive oil in a sauté pan and add the onions, salt and sugar. Saute over medium-high heat for 10 to 12 minutes, or until lightly browned.
3. Add the vinegar, stir to deglaze the pan, and remove from the heat. Set aside.
4. To prepare the steaks, season on both sides with salt and pepper.
5. Grill over medium-high heat for about 4 minutes per side for medium-rare or about five minutes per side for medium.
6. To assemble the sandwiches, lightly toast the bread slices on the grill or under the broiler. (If using French bread or rolls, cut in half first.)
7. Spread 4 slices of bread with 1 to 1 ½ tablespoons of the mustard.
8. Add the steaks, cover with the caramelized onions, and top with the watercress.