Italian Rib Eye Recipe -
Italian Rib Eye Recipe
  • READY IN hrs

Italian Rib Eye

Recipe by  

"Boneless rib-eye with a flavorful Italian glaze."

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Ingredients Edit and Save

Original recipe makes 3 steaks Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    1 hr 30 mins


  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.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Feb 02, 2011

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!

Most Helpful Critical Review
Sep 29, 2011

Well, I may be a purist when it comes to my steaks. While the taste was good the seasoning was not compatible with the my opinion. My company was divided in their opinon but we all agreed that it was more suitable for a roast.

Feb 07, 2011

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.

Apr 13, 2011

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!

Jan 04, 2011

the best taste ever tasted

Sep 10, 2011

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...

Jul 27, 2011

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!

Aug 07, 2011

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.


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  • Calories
  • 1078 kcal
  • 54%
  • Carbohydrates
  • 5.7 g
  • 2%
  • Cholesterol
  • 188 mg
  • 63%
  • Fat
  • 93.9 g
  • 144%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 50.7 g
  • 101%
  • Sodium
  • 2083 mg
  • 83%

* Percent Daily Values are based on a 2,000 calorie diet.

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