| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 3 hr |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 2 1/2 teaspoons kosher salt, plus more for marinating
- 1 1/4 teaspoons freshly ground black pepper, plus more for marinating
- 1/8 teaspoon red pepper flakes
- 5 cloves garlic, finely chopped
- Two 1-pound rib eye steaks (1 1/2-inches thick)
Instructions
- Pour the olive oil in a large plastic resealable bag and add in the rosemary, thyme, pinch salt, pinch pepper, the red pepper flakes and garlic. Add the steak to the bag and flip so the steaks are coated with the marinade. Marinate for 2 hours in the refrigerator.
- Heat one side of the grill to medium-high heat and the other side of the grill to medium-low heat. Let the steaks come up to room temperature for 30 minutes before grilling.
- Let the excess marinade drip off the steaks and sprinkle the steaks generously on both sides with the salt and pepper. Place the steaks on the hotter side of the grill and sear on each side until nicely browned, about 3 minutes per side. Move the steaks to the cooler side of the grill and continue cooking until a meat thermometer reaches 120 degrees F, another 3 minutes per side. Let the steak rest for 10 minutes, the temperature will rise to 125 degrees, for medium rare. If you prefer a medium steak, cook until the temperature reaches 130 degrees, and after resting it should rise to 135 degrees.
- Slice and serve the steaks.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 719 |
| Total Fat | 62 g |
| Saturated Fat | 22 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 40 g |
| Cholesterol | 148 mg |
| Sodium | 582 mg |
| Serving Size | 1 of 4 servings |
| Calories | 719 |
| Total Fat | 62 g |
| Saturated Fat | 22 g |
| Carbohydrates | 2 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 40 g |
| Cholesterol | 148 mg |
| Sodium | 582 mg |
Reviews
I think Fuller has just replaced Paula Deen. Nothing healthy about her cooking!
To Cmermon: the recipe clearly states that it feeds 4 (FOUR) people, NOT 8. Furthermore, the steaks are 1 lb EACH, and 1.5 inches THICK. That’s a lot of meat and, including the sides, both of those should easily feed 4 “normal” people. This is the problem with people in the U.S. They eat too much in the wrong proportion and don’t get enough exercise. Fatty steaks like ribeyes should be eaten in moderation. One person shouldn’t need a 1 pound steak all for themselves.
Last, this marinade is tasty on these steaks. My husband and I don’t eat steaks that large, though, so I used 2 ribeyes (bone-in) that weighed just a little over a pound. Although my husband eats his entire steak, I cut mine in half and eat the rest for lunch another day.
Thanks for the recipe Nancy – keep em coming!
Last, this marinade is tasty on these steaks. My husband and I don’t eat steaks that large, though, so I used 2 ribeyes (bone-in) that weighed just a little over a pound. Although my husband eats his entire steak, I cut mine in half and eat the rest for lunch another day.
Thanks for the recipe Nancy – keep em coming!
Not sure what world nancy lives in, but 2 steaks for 8 people? Come on Food Network…let’s get real!
I just had this for dinner. Steak was juicy and yummy. Love the Garlic/Rosemary are a great combo. Potato’s on the side minus the salad. Will make this again!
Loved this recipe. I watched this episode and made the steak and garlicky salad too. Both recipes were so tasty and the steaks were very juicy and tender. I will make my steaks this way from now on.