Virginia Beach Rib-Eye

Virginia Beach Rib-Eye

Recipe by:

Chef Skip Laskody, Harris-Teeter


  • 8 Rancher rib-eye steaks
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1/2 teaspoon dried marjoram leaves
  • 1/4 teaspoon garlic salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup plus 1 tablespoon red wine, divided
  • 1 tablespoon cornstarch
  • 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.

Serves 8.