Marinated Rib-Eye Steaks
Make tonight's dinner bodacious and beefy with some beautiful rib-eye steaks.
- 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
In a large resealable plastic bag, combine the first 8 ingredients, shaking well to mix.
Add the steaks; turn to coat with the marinade. Refrigerate at least 8 hours or overnight, until ready to cook, turning the bag occasionally.
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.
Place the steaks on the prepared grill and cook for 5 minutes on each side (for medium-rare) or until desired doneness.
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.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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