Sharon's Best Rib Eye Steaks Recipe
Ingredients
| 4 boneless beef rib-eye steaks, 1 1/2-inches thick, trimmed (2 pounds) | ||
| Olive oil | 1 Tablespoon | |
| Paprika | 1 Tablespoon | |
| 1 tablespoon garlic powder or 2 large cloves garlic, minced | ||
| 2 teaspoons each dried thyme and oregano leaves | ||
| Black pepper | 1 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| 1 teaspoon lemon- pepper seasoning | ||
| Red cayenne pepper | 1 Teaspoon | |
| Thin unpeeled orange slices, halved | ||
| Parsley sprigs | ||
Directions
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.
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.
Chef
