Tuscan Grilled Ribeye Recipe
Simply grilled and then bathed in a post marinade of beautifully flavored extra virgin olive oil, rosemary and garlic.
Ingredients
- 2-4 bone in beef ribeyes
- Extra virgin olive oil (I use California Olive Ranch)
- Sea salt
- Fresh cracked black pepper
- 3 tablespoons coarsely chopped fresh rosemary
- 3 medium cloves garlic, thin sliced
Directions
- Set out the steaks while pre-heating a charcoal or gas grill, preferably around 400F.
- Brush steaks with a little oil and then season with sea salt and pepper. Place on the preheated grill and cook to desired doneness.
- While steaks are grilling, in a small pan on low heat gently warm ½ cup olive oil, rosemary and garlic. Do not boil; just gently warm for about 5 minutes.
- Pour the warm herbed and garlic oil into a large baking dish. When the steaks are done, immediately transfer the steaks to the oil. Coat each side of the steaks and let them sit in the oil for about 5 minutes.
- Serve immediately topping each steak with the herbed, garlic and steak jus oil. A fresh salad of spring greens topped with Smokey bleu and candied hazelnuts is the perfect complement to the steaks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 28g | |
| Recipe makes 4 servings | |
| Calories 16 | |
| Calories from Fat 4 | 25% |
| Total Fat 0.43g | 1% |
| Saturated Fat 0.2g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 74mg | 2% |
| Total Carbs 3.36g | 1% |
| Dietary Fiber 1.5g | 5% |
| Sugars 0.61g | 0% |
| Protein 0.46g | 1% |
