Tuesday, November 24, 2020
Home Recipe Reviews Meat & Poultry Tuscan-Style Grilled Ribeye Steak

Tuscan-Style Grilled Ribeye Steak

I haven’t had a good steak in a while, so when I spotted this marinated ribeye recipe I had to try it out. There aren’t a ton of ingredients, I love ribeye steak, and the recipe sounded quick and easy. There’s nothing in that list I don’t like, especially on a weeknight. Bonus for several ingredients being standard items I tend to keep on hand. Less shopping for me!

This Tuscan-Style Grilled Rib Eye Steak marinated in fresh rosemary, garlic, balsamic vinegar and olive oil is so tender, it will melt in your mouth.

Recipe Author: Carrie Farias at Carrie’s Experimental Kitchen
Get the recipe

The Ingredients

Ribeye steaks are a little splurgy for me at just under $14 for 2, but they aren’t ridiculously expensive. A couple of dollars for the fresh rosemary and garlic, and I had dinner ready to go. Well, ready to marinate. I had the balsamic vinegar and extra virgin olive oil in the pantry, as well as the salt and pepper (not shown).

Tuscan-Style Grilled Ribeye Steak Ingredients
Ribeye steaks, rosemary, garlic, balsamic vinegar, and extra virgin olive oil

The Process

This meal went together very quickly. I had the marinade prepared and the steaks in a zip lock bag in just 7 minutes. The recipe says to marinate them for at least 3 hours, and I was able to marinate them for 4 1/2 hours. I try to marinate the meat overnight, but I’m not sure it would have improved the steaks this time since they were fairly thin.

I decided to pan-sear my steaks since it’s winter. Yes, it’s warm enough to grill outside here, but that’s not the case in a lot of places. Even with a few minutes to heat up a pan plus some time to stand, I had my steaks ready to go in 11 minutes. This is a really easy weeknight meal!

Steaks marinating in a zip lock bag
Steaks marinating in a ziplock bag

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
Ribeye steaks are always a hit in my house, and these were no exception. Cooking caramelized and mellowed the taste of the balsamic vinegar so it wasn't as tangy as I'm used to, nor did it overpower the flavor of the meat. The garlic and rosemary tastes were subtle but still apparent, and the effect was a flavorful harmony. This is yet another Pinterest recipe that's going on the favorites list.
Candicehttps://www.hungrypinner.com
Hi, I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Be sure to check out my Pinterest boards and share your Pinterest cooking adventures in the comments section.

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