Recipe by Devan
"Boneless rib-eye with a flavorful Italian glaze."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
garlic, roughly chopped
chopped fresh oregano
chopped fresh basil
chopped fresh parsley
chopped fresh rosemary
3 (10 ounce)
boneless beef ribeye steaks, cut 1 inch thick
WOW! This was absolute steak heaven! Ribeye steaks are always great for grilling but this marinade took this cut of meat to a whole new level especially since it calls for fresh herbs. I upped the balsamic to 3 Tbsp., added a Tbsp. of Worchestershire, left out the white pepper and added a bit of fresh cracked black pepper. I put everything into a mini food processor and gave it a whirl. I put the steaks into a ziploc bag along with the marinade and refrigerated it for about 6 hours turning it a few times during marinating. I let the steaks come to room temp. before grilling to ensure they'd come out tender and juicy. I did reserve some of the marinade, but not for the steaks. I cut a vidalia onion into thick slices and while the steak was grilling I grilled those as well brushing the onion slices with olive oil/herb mixture. The smell from the grill was wonderful and the steaks and grilled onions were divine! This is a definite keeper!
Well, I may be a purist when it comes to my steaks. While the taste was good the seasoning was not compatible with the steak...in my opinion.
My company was divided in their opinon but we all agreed that it was more suitable for a roast.
I cooked this under the broiler, and flipped after 7 minutes. It was excellent! I didn't add the olive oil to the glaze. Worked fine.
I made this last night, bone in, under the broiler. The only things I changed were using less oil, and I still feel it was a bit too much, and substituting dried oregano and parsley instead of fresh. Everything else I followed, put under the broiler for roughly 7min per side, flipped and added some more of the seasoned oil. My fiance and guests enjoyed it very much and made sure I packed it up so they could take it home, I would love to grill it next time, though!
the best taste ever tasted
This came out fantastic. The marinade was what made the dish. We used the extra as a dip (added olive oil) for our crusty bread, it was just that good...
My husband and daughters really liked this. My older daughter siad it is the best steak she has ever had! I made no changes to the recipe. Served with Sun Dried Tomato and Basil Orzo from this site. Thanks!
Fantastic flavor! We grow an abundance of fresh parsley, basil, thyme, and rosemary. I chopped about a cupfull of these herbs and added the other ingrediants listed in this recipe. Marinated a 1.5" Porterhouse steak for 1.5 hrs at room temp.
Cooked to med rare on a very hot grille.
The herb mixture turned into a charred crust and I knew after the first bite, that this will be our "go to" recipe when we are craving grilledl steaks.
This marinade would also work well with poultry or pork. I plan to try these in the future.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Rib Eye
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 845
Big, bold food is always the best play. Get the top recipes now.
How much jalapeno and bacon will it take to fuel YOUR fans?
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Make tender, delicious, slightly spicy Italian beef in your slow cooker.
In this video, you'll see how to prepare the king of all beef cuts.
See the secret to tender baked Italian meatballs.