Prepare these delicious rib eye steaks with a special touch made with paprika, Swiss Knorr®, pepper, garlic and rosemary. It has an intense spicy flavor and is also super juicy. Cook it with the term you like the most, and let the marinade do its job to enjoy a delicious roast beef.

ROASTED MEAT WITH PAPRIKA

Ingredients 4 Portions              Measurements             Original             Grams, liters             Ounces, pounds             Cups, Tablespoons            Select all ingredients 1 tablespoon Knorr® Beef Broth 2 tablespoons fresh rosemary, finely chopped 1 tablespoon paprika 1/2 tablespoons black pepper, coarse ground 1 teaspoon garlic powder 600 grams rib eye, 150 g, approximately each piece 2 tablespoons oil Preparation Prepare a rub (or mixture to marinate) by combining Knorr® Caldo Sabor Res with rosemary, paprika, pepper and garlic. Divide the rub in each rib eye and rub to achieve the flavor impregnated. Cook on a grill or grill previously hot and greased until the desired term is achieved. To serve.

TIPS * Season the meat 15 minutes in advance at the most, otherwise it will be salted.  * Grill meat always at room temperature, never frozen.  * Make sure that the grill or grill is always very hot to preserve the juices inside the meat. * Avoid moving or trying to take off the meat from the grill, when ready it will detach without any resistance. * The cooking time will depend on the thickness of the meat. Very thin cuts will be cooked almost immediately. * To know the term of cooking of the meat, we leave you a simple reference according to the texture and firmness of it: for medium term touches your chin with the index finger, for term 3

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