Marbled ribeye steaks require little embellishment to deliver satisfying flavor. "Cooking Light," December 2007. fresh rosemary, salt, freshly ground black pepper, garlic, ribeye steaks, lemon wedges cvt
| 1 | teaspoon chopped fresh rosemary (2063) |
| 1/2 | tsp (kosher) salt |
| 1/2 | teaspoon freshly ground black pepper |
| 2 | garlic cloves, minced |
| 12 | ounces ribeye steaks, cooked per recipe, net from 16 ounces fresh, trimmed and cut in half crosswise (13096) |
| 1 | Cooking spray |
| 4 | wedges lemon |
- 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.
- Cooking Light, DECEMBER 2007
Beef, Main Dish, American, Italian, Fry, Gluten-Free, Sugar-Free
| Nutrition Facts | ||||||
Serving Size 94.9g |
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Amount Per Serving |
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Calories 232 Calories from Fat
130 |
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% Daily Value* |
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Total Fat
14.4g 22%
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Saturated Fat
5.5g 28%
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Cholesterol
107mg 36%
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Sodium
336mg 14%
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Total Carbohydrates
1.3g 0%
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Dietary Fiber
0.3g 1%
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Sugars
0.1g |
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Protein
22.8g
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
Bad points |
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