Italian Rib Eye

Italian Rib Eye

Devan 0

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

Ingredients 1 h 30 m {{adjustedServings}} servings 1078 cals

Serving size has been adjusted!

Original recipe yields 3 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Real Italian Calzones

True calzones stuffed with cheeses, pepperoni, and mushrooms.

High Temperature Eye of Round Roast

Roasting in a hot oven makes this roast very tender.

Rate recipe

Your rating


Reviews 34

  1. 44 Ratings


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!


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!