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from Judy Armstrong - Prairieville, LA
Season the beef steaks with the steak seasoning, 1 teaspoon pepper and 1 teaspoon salt. In a large (3 quart) cast iron skillet over medium high heat, heat the olive oil and add the rib-eye steaks. Cook for 2 minutes per side. Remove the steaks from the skillet, cover and set aside. Add the garlic and shallots to the skillet and sauté for 2 minutes. Remove 2 tablespoons zest from one lime. Squeeze 1/2 cup fresh lime juice. Peel and section the remaining limes. Add the lime juice and rum to the skillet and simmer for 5 minutes. Return the steaks to the skillet and simmer for 5 - 8 minutes, depending upon preferred degree of doneness. Add the fresh mint and half of the lime sections to the skillet and continue simmering for 2 minutes. Remove the steaks to a serving platter, top with the Mojito pan drippings, and garnish with remaining fresh lime wedges, zest and sprigs of mint.