Italian Marinated Steak
Infuse your next steak night with bold Mediterranean flavors by trying this Italian Marinated Steak recipe! Tender ribeye steaks are soaked in a robust marinade of olive oil, balsamic vinegar, fresh rosemary, thyme, garlic, and a hint of zesty lemon juice. The result? Perfectly juicy, herbaceous steaks with a savory crust and just a touch of tangy brightness. This easy recipe is a breeze to prepare—ideal for both a quick weeknight dinner or an impressive weekend grill session. With only 15 minutes of prep time and versatile serving options like roasted vegetables or crispy potatoes, this Italian-inspired dish is sure to become a favorite. Whether you're a grill master or a skillet enthusiast, these perfectly balanced flavors will transport your taste buds straight to Tuscany!
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Recipe Information
Ingredients
- 4 pieces (8-10 oz each) Ribeye steak
- 0.5 cups Olive oil
- 0.25 cups Balsamic vinegar
- 4 cloves Garlic cloves, minced
- 2 tablespoons Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoons Red pepper flakes (optional)
- 2 tablespoons Lemon juice
Instructions
In a small mixing bowl, combine the olive oil, balsamic vinegar, minced garlic, fresh rosemary, fresh thyme, dried oregano, salt, black pepper, red pepper flakes (if using), and lemon juice. Whisk together until well combined to create the marinade.
Place the ribeye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated.
Seal the bag tightly or cover the dish with plastic wrap. Refrigerate for at least 2 hours (preferably overnight) to allow the flavors to infuse into the meat.
Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Discard the marinade.
Preheat your grill or skillet over medium-high heat. Make sure the grill grates or skillet are well-oiled to prevent sticking.
Place the steaks on the preheated grill or skillet. Cook for 4-5 minutes per side for medium-rare doneness, or adjust the timing to your preferred level of doneness.
Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, or 150°F (66°C) for medium-well.
Remove the steaks from the grill or skillet and let them rest for 5-7 minutes to allow the juices to redistribute.
Serve the steaks hot, garnished with an optional sprig of rosemary or a wedge of lemon for added freshness. Pair with roasted vegetables or a side of potatoes for a complete meal.
Nutrition Facts
Calories |
852 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 202 mg | 67% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 5.3 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 2.8 g | ||
| Protein | 68.2 g | 136% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 42 mg | 3% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 801 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
