Sweet and Sour Broiled Rib Eye Steak

Ingredients:
- 2 ribeye steaks
- 1/2 cup olive oil
- 1/2 cup white wine
- 1 clove of garlic minced
- 1 tbsp brown sugar
- 1 tsp white sugar
- 1 tsp lemon juice
- 1 tsp salt
- 1 tsp pepper
- 2 tsp Worcestershire sauce
- 1 tsp Italian dressing

Directions:
In a shallow dish, combine the olive oil, white wine, garlic, brown sugar, white sugar, lemon juice, salt, pepper, Worcestershire sauce, and Italian dressing.  Place the ribeye steaks into the sweet and sour sauce and allow them to marinade overnight.  Preheat the oven to broil.  Place the ribeye steaks into the oven for 7-10 minutes or until desire doneness.  Serve the broiled rib eye steak immediately.

Peppercorn Grilled Rib Eye Steak

Ingredients:
- 2 ribeye steaks
- 2 tbsp ground peppercorn
- 1 cup red wine
- 1 whole clove garlic
- 1 tbsp lemon juice

Directions:
Mix together the red wine, lemon juice and garlic clove in a shallow dish.  Place the ribeye steaks into the wine sauce and allow them to marinade for 2-6 hours.  Preheat the grill to medium high heat and press the ground peppercorn into all the sides of the ribeye steaks.  Place the ribeye steaks on the grill and grill for 3-5 minutes per side.  Serve the grilled rib eye steak with your favorite potato recipe and bon appetite.

Onion Gravy Rib Eye Steak

Ingredients:
- 2 rib eye steaks
- 1/4 cup flour
- 1 tbsp pepper
- 1 tbsp salt
- 1 tsp garlic powder
- 1 tsp tarragon
- 1 tbsp olive oil
- 1 small onion chopped
- 1 cup water

Directions:
Using a small bowl, mix together the flour, pepper, salt, garlic powder and tarragon.  Heat the olive oil to medium high heat and saute the onions.  Meanwhile, cover each side of the rib eye steaks with the flour mixture and place into the skillet with the onions.  Pour water into skillet and allow to simmer for 1-2 hours or until tender.  

Cheese and Mushroom Stuffed Ribeye Steak

Ingredients:
- 2 ribeye steaks
- 12 mushrooms sliced
- 2 tbsp blue cheese
- 2 tbsp Parmesan cheese
- 1 clove garlic minced
- 1 tsp tarragon
- 1 tsp parsley
- salt and pepper to taste

Directions:
Slice the ribeye steaks lengthwise in half to make a pocket.  In a bowl, mix together the mushrooms, blue cheese, Parmesan cheese, garlic, tarragon and parsley.  Stuff the mushroom mixture into each ribeye steak pocket and use toothpicks to close the opening.  Sprinkle each stuffed ribeye steak with salt and pepper and place onto the grill for 4-7 minutes or until desired doneness.  Serve with mashed potatoes and green beans.

← Previous Page — Next Page →