Boneless Ribeye Steak in a White Wine Sauce

Ingredients:
- 2 boneless ribeye steaks
- 1/4 cup white wine
- 1 onion thinly chopped
- 12 mushrooms
- 1 tsp parsley
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper

Directions:
Heat the olive oil in a skillet.  Season the boneless ribeye steaks with salt, pepper and parsley and place them into the skillet.  Fry the boneless ribeye steaks on both sides until browned.  Add the white wine, onion and mushrooms to the skillet and cook for 1-2 minutes.  Continue to cook until all liquid is evaporated. 

Citrus Ribeye Steak Marinade

Ingredients:
- 2 ribeye steaks
- 1/2 cup grapefruit juice
- 1 clove of garlic minced
- 1 small onion chopped
- 1 tsp lemon sauce
- 1 tsp parsley
- 1 tsp thyme
- 1 tsp salt
- 1 tsp pepper
- 2 tsp Worcestershire sauce
- 1 tbsp mustard

Directions:
To create the ribeye steak marinade, combine the grapefruit juice, garlic, onion, lemon sauce, parsley, thyme, salt, pepper, Worcestershire sauce and mustard.  Place the ribeye steaks into the citrus 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 immediately.

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.

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.

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