Rib Eye Steak

Serve these flavorful steaks with the Polenta with Mozzarella and Parmesan .

Brush thick slices of country-style bread with olive oil and grill until golden, about two minutes per side. Serve alongside steaks. What to drink: Beckmen Vineyards 2000 Syrah, Estate, Santa Ynez Valley, or another light-bodied Syrah.

Begin marinating the steaks a day ahead.

The recado is a dry rub that gives a burst of flavor to almost any meat or vegetable but is particularly wonderful on beef and corn.

This recipe can be prepared in 45 minutes or less.

Ask your butcher to bone the veal for you. Start marinating it a day ahead.

Sweet cherry tomatoes make an easy appetizer. What to drink: Top off glasses of cold lemonade with a splash of bourbon, and garnish with fresh mint sprigs. For wine drinkers, offer a California Pinot Noir.

Can be prepared in 45 minutes or less.

The spice rub that we have used in this recipe works equally well with other steaks such as sirloin.

This elegant entrée deserves special accompaniments, like buttered baby carrots sprinkled with chopped tarragon, twice-baked potatoes (available frozen) and a spinach salad tossed with toasted walnuts. New-York-style cheesecake with strawberries provides the properly indulgent finale.

Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.

Active time: 15 min Start to finish: 45 min

Can be prepared in 45 minutes or less.

Serve with: French fries or potato chips, and steamed broccoli.