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
TOTAL TIME: Prep: 15 min. + marinating Bake: 5 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. + marinating Bake: 5 min.
MAKES: 6 servings


  • 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

Nutritional Facts

6 ounces cooked beef with 2 teaspoons sauce: 626 calories, 47g fat (19g saturated fat), 150mg cholesterol, 439mg sodium, 10g carbohydrate (6g sugars, 0 fiber), 41g protein.


  1. 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.
  2. 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°).
  3. Meanwhile, in the same skillet, add butter and reserved marinade. Cook and stir over low heat until combined. Serve with steaks. Yield: 6 servings.
Originally published as Rustic Ribeyes in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p178

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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