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1/6 Photos of Rib Eye Steaks in a Port Wine Glaze.
Perfectly cooked steaks, nicely seasoned with a rich sweet and slightly spicy glaze. The rib eyes should be room temperature so bring meat out of the refrigerator 1 hour before searing. Use tongs so not to puncture the meat. This serves 12 normal adults. 1/4 pound per adult. BUT if like my Husband he'll eat the whole steak himself. I just don't know how he does it! Leftovers are nice over a bed of greens and a blue cheese dressing.
Units: US | Metric
Serving Size: 1 (162 g)
Servings Per Recipe: 10
The following items or measurements are not included: