Since I usually have the ingredients on hand, these succulent ribeyes are a regular from my kitchen. But the tender meat also makes a lovely entree for more significant occasions or when I’m entertaining guests.
—MARY SHIVERS ADA, OK
PREP: 15 MIN. + MARINATING • BAKE: 5 MIN. • MAKES: 6 SERVINGS
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
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 the beef; seal bag and turn to coat. Refrigerate up to 8 hours. Drain and discard marinade.
2. Preheat oven to 375°. In a large nonstick skillet over medium-high heat, brown the 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.
SWAP IT
The marinade for the ribeyes will also be delicious on sirloin steaks.