Beef Ribeye Steaks
- GLUTEN FREE
- NO MSG
- 28g OF PROTEIN
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.
SERVING SIZE: 1 Steak - 6oz. (170g)
SERVINGS PER CONTAINER: 5 Steaks
|AMOUNT PER SERVING||% DAILY VALUE|
|Calories from Fat||270|
|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.
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.
Ribeye Steaks in Red Wine Sauce
- 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
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.