October 4th, 2007

Karen’s Marinade

Karen Barros
Bristol, RI

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

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.

Comments are closed.