Saturday Night Steak

with black pepper and ancho

For a double whammy of flavor, marinate steaks in our smoky, peppery sauce before cooking, then use extra sauce to glaze the steaks before serving. The juicy, tender result makes every night feel like Saturday night.  

Serves 2-4  |  Cooks in 10 Minutes


2   to 4 tender beef steaks, such as 1-inch thick boneless strip or ribeye steaks 
1    pouch Red Fork® Skillet Sauce


1.    Season steaks with salt in bowl or zippered plastic bag. Add ½ of the Sauce. Turn to coat; refrigerate 30 minutes or up to 1 day.
2.   Remove steaks from marinade. Cook steaks in large nonstick skillet over medium heat, flip once, 8-10 minutes for medium rare. Brush with sauce, serve.


Variation: Grill steaks over pre-heated, medium hot grill, turning once, 6-7 minutes for medium rare. Brush with sauce, grill to glaze, 1-2 minutes more.