Sharon's Best Rib Eye Steaks
|Boneless beef rib eye steaks||2 Pound, trimmed (4 Steaks, 1 1/2-Inches Thick)|
|Olive oil||1 Tablespoon|
|Garlic powder/2 large cloves garlic, minced||1 Tablespoon|
|Dried thyme leaves||2 Teaspoon|
|Dried oregano leaves||2 Teaspoon|
|Black pepper||1 1⁄2 Teaspoon|
|Lemon pepper seasoning||1 Teaspoon|
|Ground red pepper||1 Teaspoon (Cayenne)|
|Thin orange slices||3 , unpeeled, halved|
1. Brush the steaks on both sides with the oil. In a small bowl, mix the remaining ingredients and rub on both sides of the steaks. Place the steaks in a shallow glass dish, cover with plastic wrap, and marinate in the refrigerator for 1 hour.
2. Heat the grill or preheat the broiler. Grill the steaks over medium coals or broil 4 inches from the heat until the steaks are the way you like them, 5 or 6 minutes on each side for medium-rare. Transfer the steaks to a cutting board, let them stand for 5 minutes, then thinly slice crosswise on an angle. Arrange on a 'warm serving platter and garnish with the orange slices and parsley sprigs. Serve with 'Tater Boats and steamed carrot sticks.