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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Since I usually have the ingredients on hand, these succulent ribeyes are a âregularâ from my kitchen. But the tender meat also makes a lovely entree for more significant occasions or when I'm entertaining guests. âMary Shivers, Ada, Oklahoma Ingredients:
3/4 cup worcestershire sauce |
3 tablespoons lime juice |
1 tablespoon brown sugar |
1 tablespoon instant coffee granules |
3/4 teaspoon ground mustard |
1/2 to 3/4 teaspoon crushed red pepper flakes |
1/4 teaspoon smoked sweet paprika |
3 beef ribeye steaks (1-inch thick and 1 pound each) |
2 tablespoons canola oil |
6 tablespoons unsalted butter |
Directions:
1. In a small bowl, combine the first seven ingredients. Set aside 1/4 cup for sauce. Pour remaining marinade into a 2-gallon resealable plastic bag. Add beef; seal bag and turn to coat. Refrigerate for up to 8 hours. Drain and discard marinade.
2. Preheat oven to 375°. In a large nonstick skillet over medium-high heat, brown beef in oil in batches. Transfer to a greased 15x10x1-in. baking pan. Bake, uncovered, 4-6 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
3. Meanwhile, in the same skillet, add butter and reserved marinade. Cook and stir over low heat until combined. Serve with steaks. Yield: 6 servings.
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