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Perfect Rib-Eye Steak Recipe

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By Capper's Farmer | May 17, 2018

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This recipe includes picante sauce to top off your steak.
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  • 4 servings



  • 1 tablespoon vegetable oil
  • 2 beef rib-eye steaks (about 1 pound each), cut to 1-inch thickness
  • 1 jar (24 oz.) picante sauce
  • 1 package (8 oz.) shredded Monterey Jack cheese
  • 1/4 cup chopped onion
  • 1 tablespoon seeded and minced jalapeño pepper
  • 1/2 cup chopped tomato


  • Heat vegetable oil in a 10-inch skillet over medium-high heat. Add steaks and cook for 10 minutes, or until medium-rare, turning steaks halfway through cooking.
  • Add picante sauce and heat mixture until it comes to a boil. Reduce heat to low and cook for about 10 minutes.
  • Evenly divide and sprinkle cheese over steaks. Cover and cook until cheese melts.
  • Cut steaks in half. Top each portion with even amounts of onion, jalapeño pepper and tomato.This recipe originally ran in the August 2007 edition of Heart of the Home.

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