Directions:
Season each rib steak with salt and pepper.  Heat the olive oil in a skillet and brown both sides of the rib steaks.  Pound the flour into each side of the rib steak and continue to cook.  Add the onion, garlic, sugar and beer and continue to simmer until the beer has reduced and thickened. 

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Directions:
Place the rib steaks into a bowl and pour the red wine on top.  Allow the rib steaks to marinade for 2-4 hours.  In a skillet, heat the olive oil and saute the onions.  Season the rib steak with the salt and peper and add them to the skillet with 1 tbsp of red wine.  Cook until browned and add more red wine.  Continue to cook until the wine sauce is thickened.

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Directions:
Heat the butter in a skillet and saute the onion.  Add the applesauce, ketchup, sugar, Worcestershire sauce, salt and pepper to the skillet.  Preheat the grill to medium.  Place the rib steaks into the skillet and coat all sides with the sauce.  Place the rib steaks onto the grill and cook for 2-3 minutes per side.  Slice the rib steaks into strips and place them onto fresh bread to serve.

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Directions:
In a mixing bowl, combine the onion, white wine, vinaigrette dressing, Worcestershire sauce, salt and pepper.  Place the rib steaks into the marinade and allow them to set for 1-4 hours.  Preheat the grill to medium and place the rib steaks onto the grill for 3-5 minutes per side.  Sprinkle some cheese on top and serve the steaks when the cheese melts.

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Directions:
Dredge each side of the rib steaks into the parmesan cheese and sprinkle with salt, pepper and flour.  Heat the butter in a large skillet and sear each side of the rib steaks for about 3-5 minutes. Serve immediately.

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Directions:
In a shallow dish, combine the tequila, garlic, lemon sauce, parsley, thyme, salt, and pepper.  Add the rib steaks to the mixture and allow the meat to marinade overnight.  Preheat the grill to medium high.  Remove the rib steaks from the marinade and sear on all sides.  Allow the rib steaksto grill for 3-5 minutes per side until desired doneness.

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Directions:
For this barbecue marinade just heat the onion and brown sugar in a frying pan over medium heat.  Mix together the cooked onion and brown sugar mixture, the ketchup, olive oil, worcestershire sauce, lemon juice, salt and pepper in a shallow bowl and mix thoroughly. Place the rib steaks in the bowl and allow them to marinate for 1-2 hours or overnight before grilling on the barbecue. Preheat the grill to medium high and sear all sides of the rib steaks.  Cook each side of the rib steak for about 3-5 minutes and serve immediately.

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Directions:
Preheat grill to medium high.  Heat the olive oil in a large skillet and saute the garlic, green onions, mushrooms until soft.  Stir in the tomatoes, oregano, basil, salt and pepper and simmer for 15-20 minutes.  Meanwhile, place the ribeye steak on the grill for 2-3 minutes on each side, flipping the ribeye steak only once.  Slice ribeye steaks into 2-3 inch slices and pour tomato mixture over top.  Serve with fresh bread and butter. 

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Directions:
Slice the rib steaks into very thin strips and mix them in a bowl with soy sauce, Worcestershire sauce and lemon juice.  Allow the rib steaks to marinade for 1-3 hours.  Heat the olive oil in a skillet on medium heat and saute the onions, garlic, mushrooms and water chestnuts until soft.  In a separate skillet, heat 1 tbsp of olive oil and brown the rib steak slices.  Combine the skillet with the sauteed vegetables with the rib steak skillet and mix well.  Add the flour to thicken the sauce.  Use salt and pepper to taste.  Serve with white rice and soy sauce. 

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