Rustic Ribeyes Recipe

Rustic Ribeyes Recipe photo by Taste of Home

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Since I usually have the ingredients on hand, these succulent ribeyes are a “regular” from my kitchen. But the tender meat also makes a lovely entree for more significant occasions or when I'm entertaining guests. —Mary Shivers, Ada, Oklahoma

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Rustic Ribeyes Recipe

Prep: 15 min. + marinating Bake: 5 min.

Yield: 6 Servings

15 5 20

Ingredients

3/4 cup Worcestershire sauce
3 tablespoons lime juice
1 tablespoon brown sugar
1 tablespoon instant coffee granules
3/4 teaspoon ground mustard
1/2 to 3/4 teaspoon crushed red pepper flakes
1/4 teaspoon smoked sweet paprika
3 beef ribeye steaks (1-inch thick and 1 pound each)
2 tablespoons canola oil
6 tablespoons unsalted butter

Directions

In a small bowl, combine the first seven ingredients. Set aside 1/4 cup for sauce. Pour remaining marinade into a 2-gallon resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate for up to 8 hours. Drain and discard marinade.
Preheat oven to 375°. In a large nonstick skillet over medium-high heat, brown beef in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 4-6 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Meanwhile, in the same skillet, add butter and reserved marinade. Cook and stir over low heat until combined. Serve with steaks. Yield: 6 servings.

Nutritional Facts 6 ounces cooked beef with 2 teaspoons sauce equals 626 calories, 47 g fat (19 g saturated fat), 150 mg cholesterol, 439 mg sodium, 10 g carbohydrate, trace fiber, 41 g protein.

Originally published as Rustic Ribeyes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p178