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Sharon's Best Rib Eye Steaks

Western.Chefs's picture
  Boneless beef rib eye steaks 2 Pound, trimmed (4 Steaks, 1 1/2-Inches Thick)
  Olive oil 1 Tablespoon
  Paprika 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
  Salt 1 Teaspoon
  Lemon pepper seasoning 1 Teaspoon
  Ground red pepper 1 Teaspoon (Cayenne)
  Thin orange slices 3 , unpeeled, halved
  Parsley sprigs 2

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.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 721 Calories from Fat 409

% Daily Value*

Total Fat 46 g70.2%

Saturated Fat 16.5 g82.6%

Trans Fat 0 g

Cholesterol 209.8 mg69.9%

Sodium 868.1 mg36.2%

Total Carbohydrates 16 g5.4%

Dietary Fiber 4.7 g18.9%

Sugars 6.3 g

Protein 64 g127.4%

Vitamin A 53.4% Vitamin C 13%

Calcium 10.9% Iron 33.1%

*Based on a 2000 Calorie diet

Sharon's Best Rib Eye Steaks Recipe