Italian Ribeye Steak

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Italian Ribeye SteakRecipe
Randy Mayor; Melanie J. Clarke
Marbled ribeye steaks require little embellishment to deliver satisfying flavor.
4 servings (serving size: 3 ounces steak and 1 lemon wedge)


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1 teaspoon chopped fresh rosemary
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 garlic cloves, minced
2 (8-ounce) ribeye steaks, trimmed and cut in half crosswise
Cooking spray
4 lemon wedges


Prep: 45 Minutes

Combine first 4 ingredients in a bowl, stirring well. Rub rosemary mixture evenly over both sides of steaks. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add steaks to pan; cook 2 1/2 minutes. Turn steaks over; cook 2 minutes or until desired degree of doneness. Let steaks stand 10 minutes. Serve with lemon wedges.

Created date

November 2007

Nutritional Information

Calories 238
Caloriesfromfat 39 %
Fat 10.3 g
Satfat 3.9 g
Monofat 4.1 g
Polyfat 0.4 g
Protein 33 g
Carbohydrate 1.4 g
Fiber 0.3 g
Cholesterol 103 mg
Iron 2.4 mg
Sodium 304 mg
Calcium 24 mg