Grilled Southwestern Rib-eye Steak
The marbling in a rib-eye steak makes for a very flavorful and juicy steak without a lot of effort. The complex flavor developed by the dry rub seasoning is amazing and the marinade adds a final layer of flavor, making your mouth water in anticipation.
| Prep Time | 10 minutes (5 hours marinating time) |
| Cook Time | 5 -10 minutes plus time to rest |
| Total Time | 20 minutes plus time to marinate and time to rest |
| Yield | Serves 4 |
| Varietal Pairing | These grilled rib eye steaks with herbs and aromatics call for an equally big red wine like Cabernet Sauvignon, warm-weather California Syrah or even Petit Syrah with its rich tannins, berry flavors and smooth acidity. |
Ingredients
- 4 1” thick rib-eye steaks, bone in
- 1/2 t. dried oregano
- 1/2 t. paprika
- 1/2 t. thyme
- 1 T. fresh rosemary, chopped
- 1/4 t. salt
- 1/4 t. pepper
- 1/4 t. red pepper flakes
- 4 cloves garlic, chopped
- ½ small red onion, chopped
- ¼ cup olive oil
- ¼ cup dry red wine (I use Syrah)
- 2 T. red wine vinegar
Directions
Combine dry seasonings; sprinkle seasoning mix onto both sides of the steaks, rubbing into the meat. Place steaks in a re-sealable plastic bag. Refrigerate for an hour.
Whisk together oil, wine and red wine vinegar. Add minced garlic and chopped red onion; pour mixture over steaks, turning to coat. Reseal bag and place steaks in the refrigerator 4 hours, turning 2-3 times.
Remove steaks from marinade; pat dry and allow to come to room temperature. Grill steak over coals or gas until done to your liking. Allow to stand 10 minutes before serving.
