2 tablespoons Farmer's Market chopped Italian parsley
Season the rib-eyes with salt and pepper. Combine marjoram, garlic salt, onion powder, pepper and 1/2 cup red wine in a skillet; reduce heat. Combine cornstarch and remaining 1 tablespoon wine. Add to pan juices; cook until thickened and translucent, stirring constantly. Pour sauce over rib-eyes and sprinkle with parsley.