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Italian Ribeye Steak

Randy Mayor; Melanie J. Clarke
Prep time 45 mins
Yield 4 servings (serving size: 3 ounces steak and 1 lemon wedge)
Marbled ribeye steaks require little embellishment to deliver satisfying flavor.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.