Recipe #19 Italian Rib Eye

Italian Rib Eye

This is another recipe from AllRecipes.com.  I was hungry for some steak (after some of my healthier dinners) and the weather was beautiful in Santa Barbara, begging for a cook out. [Sorry Kathleen, the tofu will have to wait.]  I also roasted whole peppers using my Il Fustino olive oil mix of jalapeno and basil oil and some Montreal steak seasoning.  Topped of the dinner with some delish mashies.  I also only made two Rib Eyes, not three.  All in all quite good.  Served the steaks with a special 2009 Santa Maria Valley Pinot Noir bottled by J. Wilkes.  Happy Cooking!

By: Devan

                       

"Boneless rib eye with a flavorful Italian glaze."

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
1 Hr 30 Min

Servings 

US
Original Recipe Yield 3 steaks

Ingredients

• 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

Directions

1. 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.               

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

3.  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.

 

 

 

Nutritional Information

Amount Per Serving Calories: 1078 | Total Fat: 93.9g | Cholesterol: 188mgPowered by ESHA Nutrient Database