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Rustic Ribeyes

 Rustic Ribeyes
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
6 ServingsPrep: 15 min. + marinating Bake: 5 min.


  • 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


  • 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.

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Rustic Ribeyes (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.