Virginia Beach Ribeye
8 rib-eye steaks
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1/2 teaspoon dried marjoram leaves
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/8 teaspoon freshly ground black pepper
1/2 cup plus 1 tablespoon red wine, divided
1 tablespoon cornstarch
2 tablespoons chopped Italian parsley
Season the rib-eyes with salt and pepper. Combine marjoram, garlic salt, onion powder, pepper and 1/2 cup red wine to a skillet; reduce heat.
Combine cornstarch and remaining 1 tablespoon wine. Add to pan juices; cook until thickened and translucent, stirring constantly. Pour sauce over chops and sprinkle with parsley.