Recipes › Grilled › Grilled Marinated Ribeye Recipe

Grilled Marinated Ribeye Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled marinated ribeye features a bold herb and garlic marinade that infuses the meat with Mediterranean flavors. The steak is seared over high heat to develop a golden crust while maintaining a tender, juicy interior. Serve with fresh lemon and grilled vegetables for an authentic Italian steakhouse experience.

Ingredients

• 4 ribeye steaks, 350g (12 oz) each, 4 cm (1.5 inches) thick
• 100 ml (⅓ cup) extra virgin olive oil
• 60 ml (¼ cup) balsamic vinegar
• 8 garlic cloves, minced
• 30 g (1 oz) fresh rosemary leaves, chopped
• 30 g (1 oz) fresh thyme leaves, chopped
• 15 g (½ oz) fresh oregano leaves, chopped
• 2 lemons, zested and juiced
• 10 g (2 tsp) sea salt
• 5 g (1 tsp) black pepper
• 5 ml (1 tsp) red pepper flakes

Instructions

1. Combine olive oil, balsamic vinegar, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, sea salt, black pepper, and red pepper flakes in a bowl. Whisk until well blended.

2. Pat the ribeye steaks dry with paper towels on both sides. Place steaks in a shallow dish or heavy-duty zip-top bag.

3. Pour the marinade over the steaks, ensuring they are fully coated on all sides. Cover the dish or seal the bag.

4. Refrigerate for at least 4 hours, or up to 12 hours, turning the steaks halfway through marinating time.

5. Remove steaks from refrigerator 30 minutes before grilling to bring them to room temperature. Preheat grill to high heat (200°C/400°F), ensuring grates are clean and oiled.

6. Place steaks on the hot grill grates. Sear for 4-5 minutes on the first side without moving them, allowing a golden crust to form.

7. Flip steaks carefully using tongs and sear the second side for 4-5 minutes for medium-rare (internal temperature 50-55°C/120-130°F).

8. Transfer steaks to a warm plate and let rest for 5 minutes without covering. This allows juices to redistribute throughout the meat.

9. Drizzle with any remaining marinade or fresh extra virgin olive oil. Garnish with fresh lemon wedges and additional fresh herbs if desired.

Substitutions

• Replace fresh herbs with 15 g (1 tbsp) Italian herb blend for convenience
• Substitute balsamic vinegar with red wine vinegar in equal measure for a sharper acid balance
• Use avocado oil instead of olive oil for a higher smoke point if preferred
• Replace ribeye with New York strip or porterhouse steaks of similar thickness

Tips

• Do not skip the room temperature resting period before grilling, as it ensures even cooking from edge to center
• Mark grill grates with oil using a folded paper towel held with tongs to prevent sticking and create attractive crosshatch patterns
• Resist the urge to move steaks during the first sear; undisturbed contact creates the best crust development
• Use an instant-read meat thermometer for precise doneness rather than guessing

This Italian grilled steak tradition, known as bistecca alla fiorentina in Tuscany, emphasizes simple, high-quality ingredients and bold Mediterranean herbs. The technique of marinating before grilling reflects Italian commitment to flavor-forward cooking and respecting the quality of prime cuts.

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