Beef Ribeye Steaks

Features

  • GLUTEN FREE
  • NO MSG
  • 28g OF PROTEIN
VIEW NUTRITIONAL INFORMATION / VIEW INGREDIENTS

Ingredients

Beef Ribeye Steak, Water, Salt, Hydrolyzed Corn Protein, Sodium Lactate, Maltodextrin, Sodium Phosphates, Autolyzed Yeast Extract, Natural Flavors
(Includes Hickory Smoke Flavor), Beef Extract, Citric Acid, BHA, BHT, Propyl Gallate, Papain.

Nutritional Information

SERVING SIZE: 1 Steak - 6oz. (170g)
SERVINGS PER CONTAINER: 5 Steaks
AMOUNT PER SERVING % DAILY VALUE
Calories 390
Calories from Fat 270
Total Fat 30g 46%
Saturated Fat 12g 60%
Trans Fat 0g 0%
Cholesterol 120mg 40%
Sodium 590mg 25%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Sugars 0g 0%
Protein 28g
Vitamin A 0%, Vitamin C 0%, Calcium 4%, Iron 10%

*Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Cooking Instructions

HOW TO PREPARE

Place steaks in refrigerator overnight or place unopened steaks in cold water for approximately 30 minutes, then proceed as follows:
GRILL: Remove steaks from sealed pouch. Place steaks on a 450°F, medium-high heat grill. Cook approximately 12 minutes, turning twice during cooking, and to an internal temperature of 160°F as measured with a food thermometer. Allow the steaks to rest for 1 minute before serving.

BROIL: Remove steaks from sealed pouch. Place on broiler pan in preheated oven set at 400°F. Cook approximately 8 minutes, turning twice during cooking, and to an internal temperature of 160°F as measured with a food thermometer.  Allow the steaks to rest for 1 minute before serving. 

STOVE TOP: Remove steaks from sealed pouch. Place steaks in a preheated pan on medium-high heat. Cook approximately 14 minutes, turning twice during cooking, and to an internal temperature of 160°F as measured with a food thermometer. Allow the steaks to rest for 1 minute before serving.

RECIPE

Ribeye Steaks in Red Wine Sauce

Ribeye Steaks in Red Wine Sauce

Ingredients

- 4 (1/2-inch-thick) boneless Ribeye steaks
- 2 tablespoons Vegetable Oil
- 2 Garlic cloves (finely chopped)
- 3/4 cup dry Red Wine
- 1/4 cup Water
- 1 1/2 teaspoons Soy Sauce
- 3 tablespoons unsalted Butter
- 1 tablespoon chopped flat-leaf Parsley

Instructions

Pat steaks dry, then sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over high heat until it shimmers, then sauté steaks in 2 batches, turning once, about 4 minutes per batch for medium-rare. Transfer to a large plate and cover with foil. Pour off fat from skillet, then sauté garlic in remaining tablespoon oil over medium-high heat until pale golden, about 30 seconds. Add wine and boil, stirring and scraping up brown bits, until reduced by half, 2 to 3 minutes. Add water, soy sauce, and any meat juices from plate and boil until reduced by half, 3 to 4 minutes. Reduce heat to medium-low and whisk in butter, 1 piece at a time, until slightly thickened. Stir in parsley and pour sauce over steaks.

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