Grilled Ribeye Steaks

Impossibly juicy and flavorful, these ribeye steaks are enhanced by a simple marinade, grilled in minutes and topped with a pat of butter for an extra dash of delicious.

I served these steaks alongside a spinach and tomato salad tossed with lemon juice and olive oil and grilled Jersey corn on the cob (when in Rome).

INGREDIENTS

– Garlic – Italian seasoning – Sugar – Lemon juice – Red wine vinegar – Soy sauce – Worcestershire sauce – Extra-virgin olive oil – Black pepper – Ribeye Steaks – Salt and pepper – Unsalted butter

Take a few slices of a two day old baguette, drizzled them with olive oil and a sprinkle of salt and pepper and grilled them for a couple minutes for a little crunch of the side.

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If simple grilling is your thing then bookmark the recipe for this marinade.

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This recipe can be used just as successfully with strip steaks, flank or skirt steak, or even lamb or pork. It’s easily doubled, tripled or fill-in-the-blank-tuppled.

Dinner on the table in fifteen minutes if you’re willing to spend ten minutes whisking the night before seems like a pretty good trade right?

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