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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Italian Ribeye Steak

Marbled ribeye steaks require little embellishment to deliver satisfying flavor.

Cooking Light DECEMBER 2007

  • Yield: 4 servings (serving size: 3 ounces steak and 1 lemon wedge)
  • Prep time:45 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 39%
  • Fat: 10.3g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 33g
  • Carbohydrate: 1.4g
  • Fiber: 0.3g
  • Cholesterol: 103mg
  • Iron: 2.4mg
  • Sodium: 304mg
  • Calcium: 24mg
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Italian Ribeye Steak recipe

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