Spanish Olive-stuffed Ribeyes

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Ingredients

  • 1/2 cup pimiento-stuffed green olives
  • 1 tablespoon drained capers
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons finely shredded orange peel
  • 1/2 teaspoon black pepper
  • 2 boneless beef ribeye steaks, cut 1-1/4 to 1-1/2 inches thick (about 1-1/2 pounds total)

Description

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