Rib Eye Steak
- 1 lemon
- 1/3 cup Caesar-vinaigrette salad dressing
- 1 Tbsp Dijon mustard
- 3/4 Tsp steak seasoning
- 3 boneless rib eye steaks, 1” thick
1. Grate ½ teaspoon zest and squeeze two-teaspoon juice from lemon into bowl; stir in salad dressing, mustard and steak seasoning. Pierce steaks with fork; place in large plastic food storage bag. Pour in dressing mixture. Seal bag; turn to coat steaks. Refrigerate one hour.
2. Position broiler rack so that top of meat on rack in pan will be 4” from heat source. Preheat broiler. Transfer steaks to rack in broiler pan; discard dressing mixture. Broil, turning once, five to six minutes per side for medium-rare. Let stand five minutes before serving.