Ribeye with red pepper and lemon

Fill the edge of ribs in several places. Peel lemon zest and press fruit. In a bowl stir pasta of lemon zest, oregano, red pepper, black pepper, garlic and mustard. Rub the meat well with pasta and place in a low bowl. In a jug of lemon juice, olive oil and red wine beat and pour over meat. Cover dish and marinate ribeyes in refrigerator 1 night. Ribeyes occasionally return.

Let the Ribeyes drain well, place on a well-greased rack and grill for 3 to 4 minutes on each side. Sprinkle the Ribeyes with salt. Tasty with grilled baby potatoes and grilled tomatoes.