Rib Eye Steaks Roma-Style
Rib Eye Steaks Roma-Style
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Chef's Note
“These simple, juicy steaks deserve a salad fresh from the garden and just-from-the-oven bread.”
READY IN:24hrs 10mins |
SERVES:4-6 |
UNITS:US |
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Ingredients Nutrition
- 2 rib eye steaks, about 1 to 1 1/2 pounds each and 1 inch thick
- 1 1⁄2 tablespoons chopped fresh rosemary leaves
- 4 garlic cloves, chopped
- 1 pinch salt
- fresh ground pepper, as desired
- 1⁄2 cup olive oil
- 1 lemon, juice of
Directions
- Lightly pound the meat between pieces of wax paper until somewhat thinner.
- Using a mortar and pestle or food processor, crush the rosemary with the garlic and salt, then work in the pepper, olive oil and 1 teaspoon of the lemon juice.
- Spread over the meat.
- Cover and refrigerate overnight.
- Remove the meat from the marinade and pat it dry.
- Cook either on the grill, barbecue, or a stove- top grill pan, about 3 to 4 minutes per side, or until done to your liking.
- Serve sprinkled with lemon juice or parsley.
Rib Eye Steaks Roma-Style