A flavorful dish that showcases high-quality ribeye steak, enhanced with aromatic ingredients.
Ingredients
Scale:
2 lbs of ribeye steak, preferably grass-fed
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil, ideally extra-virgin
3 cloves of garlic, minced
1 tablespoon fresh rosemary, chopped
1 tablespoon thyme, chopped
2 tablespoons balsamic vinegar
Fresh herbs, such as parsley or basil, for garnish
Wine of choice, preferably a Cabernet Sauvignon
Artisanal bread or roasted vegetables, like seasonal carrots or asparagus
Instructions
Start by preparing the marinade. In a small bowl, mix minced garlic, chopped rosemary, thyme, and balsamic vinegar. Set aside to let the flavors meld together.
Season the ribeye steak generously with salt and black pepper. Rub the marinade all over the steak, ensuring it is well-coated.
Cover the steak with plastic wrap and let it marinate in the refrigerator for at least 1 hour, or preferably overnight.
Once marinated, remove the steak from the refrigerator and let it sit at room temperature for 30 minutes.
Preheat your grill or cast-iron skillet over medium-high heat. Add olive oil and allow it to heat until shimmering.
Place the steak on the grill or skillet, cooking for about 5-7 minutes on one side, or until caramelized and golden brown.
Flip the steak and cook for another 5-7 minutes for medium-rare, adjusting the time to your desired doneness.
Remove the steak from heat and let it rest for about 10 minutes.
Slice the steak against the grain and serve garnished with fresh herbs.
