eat

These steaks can also be oven-broiled ... but nothing brings out the flavor of summer better than outdoor grilling!

Dish Needs:

• ¾ cup dry red wine
• ¼ cup olive oil
• 1 tablespoon dried rosemary
• 2 tablespoons lemon juice
• 1 tablespoon bottled minced garlic
• ½ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon crushed red pepper
• 4 rib eye steaks, cut 1-inch thick
• 2 tablespoons butter or margarine

Dish It Out:

1. 1. In a large resealable plastic bag, combine the first 8 ingredients, shaking well to mix.
2. 2. Add the steaks; turn to coat with the marinade. Refrigerate at least 8 hours or overnight, until ready to cook, turning the bag occasionally.
3. 3. When ready to cook, set the grill to medium heat. Remove steak from the refrigerator; snip a corner of the bag with scissors and drain the marinade into a small saucepan; set aside.
4. 4. Place the steaks on the prepared grill and cook for 5 minutes on each side (for medium-rare) or until desired doneness.
5. 5. Bring the marinade to a boil over medium-high heat; reduce the heat to low and simmer for 5 minutes; stir in the butter or margarine until melted and serve with the steak.