Karen Barros
Bristol, RI

Ingredients:
1 cup red wine
1/4 cup olive oil
4 teaspoons crushed garlic
1 teaspoon cayenne pepper
2 tablespoons chopped parsley
1/2 teaspoon crushed red pepper
4 Ribeye Steaks

Directions:
Mix above ingredients with the exception
of steaks and pour into a ziploc bag. 
Add steaks.  Marinate in refrigerator for
minimum of 1 hour.  Heat a cast iron skillet
to med/high heat.  Melt butter in skillet
until foaming.  Add steaks without marinade. 
Pan fry for approximately 4 minutes per side
(med/rare) depending on thickness.  Add marinade
to steaks in skillet until marinade is heated. 
Place steaks on cooked white rice/pour juices from
skillet over steak and rice – serve with fresh
parsley as garnish.

Susan Adelman
Arlington Heights, IL

Ingredients:
1/3 cup worcestershire sauce
1/3 cup Franks or any brand red hot sauce
1 teaspoon of horseradish
1 tablespoon of ketchup
1 teaspoon of black pepper-finely ground
1/8 teaspoon of salt
4 Kansas City Strip Steaks

Directions:
Put all the ingredients into a plastic freezer bag. 
Gently stir all the ingredients together.  Add your steaks. 
Seal bag and lay inside the refrigerator overnight. 
Fire up your grill – Start on high temperature.  When the
grill is heated up, turn to medium.  Using your tongs-add
your steaks to the grill.  Remember to turn steaks only
once during the cooking time; do not pierce the meat at
any time.  Each steak should cook approx. 10-12 minutes
for a medium temperature.  Serve immediately.

Gina Quartermaine
Engleside, Va

Five Spice Garlic Marinade

Ingredients:

1/2 cups Olive Oil
2 tsp. oregano
1/C cups soy sauce
4 cloves garlic, finely minced
1 c dry sherry
1 Tbs freshly ground black pepper
1/2 Tbs sugar

Direction:
Mix oil, oregano, salt, garlic, sherry, five-spice powder and black pepper
together. Score steaks on both sides and place in large glass casserole dish,
Pour marinade on top of steaks. Marinate overnight in refrigerator turning twice.