Ingredients:

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1.5 - 3lbs. of Grass Fed Ribeye steak marinated for one hour or can be marinated overnight.

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Steak Marinade

I use an empty Worcestershire sauce bottle to keep the marinade in, you won’t use the entire bottle for just one recipe. Refrigerate the remaining portion.

½ cup Worcestershire sauce

½ cup Oyster sauce (found in Asian isle of the grocery store)

½ cup Teriyaki sauce

2 Tbsp. Kitchen Bouquet

2Tbsp. Liquid Smoke

 

Place the Ribeye in a bowl with some of the marinade. Marinade one hour or overnight.

Line a jelly roll pan with heavy duty foil, I like to spray the foil with cooking spray. Pre-heat oven to 400 degrees.

Vegetables

1 bag of fresh or frozen green beans

1 pound of red potatoes quartered or smaller if it’s a large potato (it works best to microwave the quarters for about 10 min. to soften after they are tossed in the olive oil and seasonings)

1 red bell pepper sliced into thin rounds

1 yellow bell pepper sliced into thin rounds

¼ cup of olive oil

2 cloves of minced garlic or 1 tsp of garlic powder

1 Tbls. of sea salt

1 tsp. of ground black pepper

Toss all these veggies (after microwaving the potato pieces) in a gallon size zip lock bag with a quarter cup of olive oil, fresh minced garlic or garlic powder and salt and pepper

Roast the veggies on the foil lined pan for 30 minutes.

Take the steak out of the marinade and season with salt and pepper. Toss the leftover marinade.

Scooch the veggies over and place the ribeye steak in the center of the pan without overlapping the pieces if there are more than one piece of beef.

Turn your oven up to broil and cook, watching it closely until the meat is to desired doneness.

Using a meat thermometer cook to 125 degrees for rare, 135 degrees for med. rare, 140 degrees for medium.

Slice ribeye into desired proportions.

WE RECOMMEND NOT COOKING GRASS FED BEEF MORE THAN TO MEDIUM TEMPERATURE SINCE THE BEEF IS SO LEAN.