The Rib Masters : Improvising Indoors

You don’t need a barbecue to grill a steak--you can easily improvise indoors. The key is to use a good-quality ridged cast-iron pan. It can be preheated to a temperature high enough to instantly sear meat. The ridges on the pan hold the food and help drain off fat. If you rub garlic and ground pepper into the meat you’ll create a crust of hot, smoky flavor. A generous coating of olive oil keeps the meat from sticking to the pan.

Then all you need to complete the dinner is a little Asparagus With Blue Cheese Vinaigrette and an easy Apricot Betty.

STOVE-TOP STEAK 1 (3/4 to 1 pound) rib-eye steak, about 1 inch thick 1 clove garlic, cut in halves 1/2 teaspoon coarsely ground black pepper 1 to 2 tablespoons olive oil Salt

Trim fat from steak. Rub both sides of steak with garlic. Spread pepper on flat plate. Press both sides of steak into pepper. Gently spread some oil on both sides of steak.

Lightly coat ridged cast-iron pan with olive oil and heat over medium heat. Season steak to taste on both sides with salt. Place steak in hot pan and cook over high heat. For rare, cook 3 to 4 minutes on first side and 2 to 3 minutes on second side. For medium-rare, add 1 minute to each side.

Remove steak when cooked. Cut into 2 pieces or thinly slice and serve. Makes 2 servings.

ASPARAGUS WITH BLUE CHEESE VINAIGRETTE 1/2 pound asparagus 1 tablespoon blue cheese 2 tablespoons olive oil 1 teaspoon lemon juice Salt Freshly ground white pepper

Trim ends off asparagus. Cook in skillet filled with 1 inch boiling water until tender, 8 to 14 minutes, depending upon thickness of stalks. Drain well. Arrange spears on serving plate.

Mash blue cheese in cup. Stir in oil, lemon juice and salt and pepper to taste. Spoon dressing over asparagus. Serve warm or at room temperature. Makes 2 servings.

APRICOT BETTY 2 cups pitted and sliced apricots 2 tablespoons sugar 1 tablespoon Grand Marnier 1/4 cup flour 1/8 teaspoon ground ginger 1 tablespoon brown sugar, packed Dash salt 1 1/2 tablespoons unsalted butter Vanilla ice cream, optional

Combine apricots, sugar and Grand Marnier in 1-quart oven-proof bowl. Set aside while preparing topping.

Stir together flour, ginger, brown sugar and salt in small bowl until thoroughly mixed. Cut butter into slivers and cut into flour mixture with fingertips until crumbly. Sprinkle over apricots. Bake at 350 degrees until topping is browned and fruit bubbly, 45 to 50 minutes. Serve warm with ice cream. Makes 2 servings.