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  • 4 Kansas City Boneless Ribeye Steak
  • 1 tbsp. olive oil
  • salt/pepper to taste
  • 1/2 cup dry marsala wine
  • 1/2 cup dry red wine
  • 1 1/2 tsp. minced garlic
  • 1 tsp. fennel seed
  • 1 tbsp. tomato paste diluted in 1 tbsp. water
  • 1 tsp. crushed red pepper flakes, or to taste
  • 1 tbsp. minced chives or broad-leaf parsley
  • Source Customer Submission


If a grill is used, rub Ribeye Steaks with olive oil. If a skillet is used, use a ribbed cast iron skillet and heat the oil over high heat. Grill or sauté steaks over medium-high heat, to desired doneness (we like our ribeye steaks rare to medium rare).Season Steaks as needed, after cooking. Meanwhile, in the skillet (or if skillet not used get a skillet and heat 1 teaspoon olive oil in it over medium-high heat). Add the liquids to the pan and reduce the liquid slightly. Add the garlic, fennel seed, diluted tomato paste and pepper flakes. Cook and stir until the sauce is thick and syrupy, about 1 minute. Add the steaks just long enough to coat with the sauce. Transfer to warm plates and spoon the remaining sauce over each of the ribeye steaks. Serve hot garnished with herbs.