Shuptrine's Twisted Ribeye Steak

Twisted Ribeye Steak

  • 1 Ribeye Steak
  • 1 Cup Shredded Parmesan Cheese
  • 3 Garlic Cloves
  • 23 Rosemary Twigs
  • 2 Bottles of Shuptrine’s Twisted Marinade
  • Salt, Pepper, and Garlic Powder to taste

**Marinate Ribeye in plastic bad with Shuptrine’s Marinade for 6-24 hours before cooking **

Coat the ribeye on both sides with salt, pepper, and garlic powder. Pour oil (olive or canola) into skillet, covering the bottom of the pan. Turn heat onto high. Once the oil is hot enough to make something sizzle, turn heat down to medium high and place the ribeye inside the skillet. Add rosemary stems, butter, and garlic cloves into the skillet. As the ribeye cooks, baste the oil onto your steak until there is a slight crust on the sides. Continue to flip and cook the ribeye until desired internal temperature. Serve with a side of Twisted Okra!  Yum Yum!

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