Marinated Ribeye Steaks
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 383.0
- Total Fat: 31.1 g
- Cholesterol: 80.4 mg
- Sodium: 465.3 mg
- Total Carbs: 4.1 g
- Dietary Fiber: 0.5 g
- Protein: 17.4 g
View full nutritional breakdown of Marinated Ribeye Steaks calories by ingredient
Introduction
Great Date Night entree and pairs well with my Crab Stuffed Mushrooms Great Date Night entree and pairs well with my Crab Stuffed MushroomsNumber of Servings: 2
Ingredients
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2 4 oz Choice Ribeye Steaks all fat and Silver Sinew trimmed. (I use a 3/4" thick Head end only. No Tail end)
2.5 oz Cabernet Sauvignon Wine
1, Slice of Onion 1/4" thick
1 tsp Minced Garlic
2 tsp Fresh Thyme
1/2 tsp. McCormick GrillMates Montreal Steak Seasoning
1 Pat Salted Butter
1 1/2 tsp Splenda
Tips
Add Sauteed Mushrooms and Onions if desired.
Try not to ruin the steak with a steak sauce
Directions
Prepare Grill, whether using gas or coals clean the grate, Oil the grate and get it hot. 375 - 400 F
1) Sprinkle 1/2 of each seasoning on both sides of each steak. Rub seasonings into steaks. Rub garlic and thyme onto Steaks as well. Cut Onion slice in half and place 1/2 on top of each steak.
Place both steaks into a plastic Ziploc bag, place in refrigerator and allow to marinate 1 hr. (if you're in a hurry and have a vacuum sealer you can reduce the marinade time by half.)
2) Remove Steaks from Ziploc Bag and pat dry with a paper towel removing Onion and Thyme. Drain Marinade into a small non-stick saute pan add the Pat of Butter and Splenda, and bring to heat on low temp.
3) Grill Steaks to desired doneness, place on a Microwave Bacon Rack and let rest 5 minutes.
4) While steaks are resting, increase heat on Marinade to medium high and reduce by 1/2.
5) Plate Steaks and drizzle with Marinade Reduction
Serving Size: Makes 2, 4 oz. Steaks
Number of Servings: 2
Recipe submitted by SparkPeople user JMW65483.
1) Sprinkle 1/2 of each seasoning on both sides of each steak. Rub seasonings into steaks. Rub garlic and thyme onto Steaks as well. Cut Onion slice in half and place 1/2 on top of each steak.
Place both steaks into a plastic Ziploc bag, place in refrigerator and allow to marinate 1 hr. (if you're in a hurry and have a vacuum sealer you can reduce the marinade time by half.)
2) Remove Steaks from Ziploc Bag and pat dry with a paper towel removing Onion and Thyme. Drain Marinade into a small non-stick saute pan add the Pat of Butter and Splenda, and bring to heat on low temp.
3) Grill Steaks to desired doneness, place on a Microwave Bacon Rack and let rest 5 minutes.
4) While steaks are resting, increase heat on Marinade to medium high and reduce by 1/2.
5) Plate Steaks and drizzle with Marinade Reduction
Serving Size: Makes 2, 4 oz. Steaks
Number of Servings: 2
Recipe submitted by SparkPeople user JMW65483.