Recipe by Devan
"Boneless rib eye with a flavorful Italian glaze."
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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
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!
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...
DELICIOUS! I didn't have 2 of the fresh herbs but no matter, I used dried and it still came out AMAZING! I also didn't let it marinate for a full hour and I don't think that would have made much of a difference. I broiled my rib eye. This went wonderfully with an arugula, walnut, craisin, bleu cheese vinaigrette salad. YUM!
* 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
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