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Italian Rib Eye

Italian Rib Eye

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
Devan

Devan

Boneless rib-eye with a flavorful Italian glaze.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 3 servings

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Nutrition

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

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.
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Reviews

Jillian
90

Jillian

2/2/2011

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!

JP
17

JP

2/7/2011

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.

samantha50
12

samantha50

4/13/2011

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!

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