Tuesday, June 21, 2016

Grilled Rib Eye Steaks


2 (2 inch) thick rib eye steak
1 shallot (minced)
2 tbs fresh thyme (minced)
4 garlic cloves (crushed)
2 oz red wine of choice
3 - 4 oz olive oil


·         Combine garlic, thyme, shallot, olive oil and wine together and leave overnight. Place the rib eye steaks in a bowl, pour the marinade on them and place in the refrigerator overnight. Remove the steaks from the marinade one hour before grilling, pat dry, and leave to stand at room temperature.
·         Prepare high heat barbecue. Add salt and pepper all over the steak and place on grill. Burn it for 2 minutes on both sides and reduce the barbecue heat from high to medium.
·         Grill steak without covering, and turn it occasionally to prevent burning. Remove it and place on a plate and cover with foil paper for at least 15 minutes.

·         Slice the steak thinly crosswise and serve with your favorite sauce such as Chimichurri.

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