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.
