Italian Rib Eye

admin 25/04/20 Recipes


3 steaks

Prep Time


Cook Time



10 cloves: garlic, roughly chopped

1 tablespoon: chopped fresh oregano

1 tablespoon: chopped fresh basil

1 tablespoon: chopped fresh parsley

1 teaspoon: chopped fresh rosemary

1 tablespoon: kosher salt

1/2 cup: olive oil

2 tablespoons: balsamic vinegar

1 teaspoon: white pepper

3 (10 ounce): boneless beef ribeye steaks, cut 1 inch thick


Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.


Calories: 1078 kcal

Carbohydrates: 5.7 g

Cholesterol: 188 mg

Fat: 93.9 g

Fiber: 0.5 g

Protein: 50.7 g

Sodium: 2083 mg

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