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Nutrition Facts
Serving Size 278 g
(Approx. 2 Servings)
Amount Per Serving
Calories 860 Calories From Fat 590
% Daily Value*
Total Fat 66 g 102%
Saturated Fat 26 g 130%
Trans Fat 3.5 g
Cholesterol 195 mg 65%
Sodium 1260 mg 53%
Total Carbohydrate 5 g 2%
Dietary Fiber 0 g 0%
Sugars 2 g
Protein 59 g
Vitamin A 4% Iron 25%
Vitamin C 0% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cracked Pepper & Blue Cheese Ribeyes

Prep Time
30 minutes
Cook Time
8 minutes
Total Time
38 minutes
2  People


Recipe makes 2 Servings

2 8 oz. H-E-B Prime 1 Ribeyes, cut 1 1/4-inch thick
1/2 cup(s) Cookwell & Company Cracked Pepper Vinaigrette
1 Tbsp Adams Reserve Peppercorn & Garlic Sear-N-Crust Rub
1/4 cup(s) H-E-B Crumbled Blue Cheese
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Place steaks in zip close bag with vinaigrette and marinate at least 30 minutes, but no longer than 2 hours.
Preheat grill to medium.
Remove steaks from bag and shake off any excess vinaigrette.
Season steaks with rub then place on grill and cook 4 minutes, or until charred.
Turn steaks over and top each with 2 tablespoons of blue cheese and cook 4 additional minutes. Remove from grill.
Rest steaks 5 minutes prior to serving with potatoes, salad and your favorite vegetable.



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