Burgundy Peppercorn Ribeye Steak

Item Number 58078

2 - 10 oz. Servings

Qty:	Price: $37.95

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Tender and well-marbled so it's extra juicy, this USDA Choice beef ribeye is gently marinated in a full-bodied red wine and fresh peppercorns.
Wine Recommendation: California Merlot or Red Burgundy

Preparation, Nutrition and Ingredients

Burgundy Peppercorn Ribeye Steak

Nutritional Information:

Serving Size 1 steak	# of Servings 2
Total Calories 790	Calories from Fat 610
Total Fat 68g	Saturated Fat 26g
Trans Fat 8g	Cholesterol 160mg
Sodium 1990mg	Total Carbohydrate 7g
Fiber 0g	Sugars >1g
Protein 35g	Vitamin A 0%
Vitamin C 35%	Calcium 6%
Iron 15%

Ingredients:
CONTAINING UP TO A 10% SOLUTION OF WATER, SODIUM PHOSPHATE, SALT, SPICE EXTRACTIVES ON A DEXTROSE CARRIER, MALTODEXTRIN, AND NATURAL BUTTER FLAVOR.
COATED WITH: SALT, HYDROLYZED SOY PROTEIN, BURGUNDY WINE POWDER (MALTODEXTRIN, BURGUNDY WINE SOLIDS, POTASSIUM SORBATE, SULFUR DIOXIDE), HYDROLYZED SOY AND WHEY PROTEIN, DEHYDRATED ONION AND GARLIC, SPICES, CARAMEL COLOR, AUTOLYZED YEAST EXTRACT, MUSTARD SEED, CITRIC ACID, WITH LESS THAN 2% TRICALCIUM PHOSPHATE ADDED TO PREVENT CAKING.

Additional Info:
Cooking Instructions:
Appliances may vary, adjust accordingly.
NOTE: For best results, thaw in refrigerator overnight. Times listed are approximate for steaks cooked to 160°F. Make adjustments according to desired doneness.

Grill:
1. Preheat grill to medium heat.
2. Remove thawed steaks from wrappers.
3. Grill 14 to 16 minutes; turn steaks over halfway through grilling time.

Broil:
1. Preheat oven to broil.
2. Remove thawed steaks from wrappers.
3. Place steaks on broiler pan 4 to 5 inches from heat source.
4. Broil 14 to 16 minutes; turn steaks over halfway through grilling time.

Promptly refrigerate any unused heated portion.

Allergens:
Dairy, Soy