Rib Eye Steaks with Mediterranean Marinade
Elevate your steak nights with these succulent Rib Eye Steaks with Mediterranean Marinade, a recipe that brings the bold, vibrant flavors of the Mediterranean straight to your table. Featuring perfectly marbled rib eye steaks infused with a zesty marinade of extra virgin olive oil, fresh lemon juice, minced garlic, and aromatic herbs like rosemary and thyme, this dish achieves the perfect balance of savory, tangy, and fragrant. A hint of red chili flakes adds just the right touch of heat, making every bite irresistible. Whether you grill or sear these steaks to perfection, the two-hour marinade ensures they’re bursting with flavor down to the last slice. Ideal for a special dinner or weekend barbecue, serve these juicy steaks alongside roasted vegetables, a crisp salad, or your favorite Mediterranean side dishes for a meal that’s as unforgettable as it is easy to prepare.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (8-10 oz each) Rib eye steaks
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Lemon juice
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 tablespoon Fresh thyme, chopped
- 1 teaspoon Dried oregano
- 0.5 teaspoon Red chili flakes
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped thyme, oregano, chili flakes, salt, and black pepper to create the marinade.
Place the rib eye 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 or cover the dish, then refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Preheat your grill or cast-iron skillet to high heat. Lightly oil the grates or skillet to prevent sticking.
Cook the steaks for 4-5 minutes per side for medium-rare, or adjust the time to your preferred doneness. Use a meat thermometer if needed (130°F for medium-rare).
Once cooked, transfer the steaks to a cutting board and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice the steaks against the grain, if desired, and serve immediately with your favorite side dishes.
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 164.2 g | 211% | |
| Saturated Fat | 53.0 g | 265% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2625 mg | 114% | |
| Total Carbohydrate | 8.9 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.8 g | ||
| Protein | 100.2 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1558 mg | 33% | |
*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.
