Ribeyes Stuffed with Serrano Chiles and Garlic

Ribeyes Stuffed with Serrano Chiles and Garlic

Prep Time


Cook Time



Ribeyes Stuffed with Serrano Chiles and Garlic

Serrano Chiles and Garlic sticking out of the sides of your ribeye steaks will be a visual conversation starter as well as add much flavor to your meal.

Recipe Courtesy of Cooking.com.

Nutrition Facts

Serves 4

Facts per Serving

Calories: 513 Fat, Total: 28g Carbohydrates, Total: 4g
Cholesterol: 125mg Sodium: 144mg Protein: 51g
Fiber: 0g % Cal. from Fat: 49% % Cal. from Carbs: 3%

Cooking.com Tip: The thought of peeling 16 cloves of garlic may sound daunting, but it’s not when using a garlic peeler. This unique tool removes skins from the whole clove with a quick roll of the hand.


  • 1/4 cup olive oil
  • 8 to 12 fresh serrano chiles, stemmed, seeded if desired
  • 16 garlic cloves, peeled
  • Four 10- to 12-ounce 1-inch thick ribeye steaks
  • Lime wedges, for garnish


  • 1 Prepare grill (high heat).
  • 2 Heat oil in small saucepan over medium heat until hot. Add serranos and saute until skins start to brown and chiles soften, about 2 minutes. Remove with slotted spoon; drain on paper towels. Add garlic and cook over low heat until soft and lightly browned, about 5 minutes. Transfer to paper towels and cool.
  • 3 Using paring knife, make five or six 1-inch horizontal slits along edge of each steak. Stuff each slit with either garlic clove or chile. Sprinkle steaks with salt and pepper.
  • 4 Grill steaks, or saute in a lightly oiled grill pan over high heat to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates and serve with lime wedges.


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