Transform your steaks into an elegant Tuscan specialty with the simple yet succulent flavors of rosemary and balsamic vinegar.
About This Cut
The Ribeye comes from the sedentary muscles, along the ribs. This high marbling of this cut gives it a very rich flavor and a smooth, fine-grained texture.
Because the Ribeye has more fat than other cuts, the best cooking methods are pan-searing or frying, grilling, and broiling, respectively.
Because grass fed beef is naturally lean, it can be easy to overcook. This temperature gauge should help you determine the desired doneness of your steak.
- 1/4 cup tightly packed rosemary leaves
- 1/2 cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- 2 small garlic cloves, crushed
- Salt and pepper, to taste
- 2 (3/4-pound) boneless ribeye steaks
- Make a marinade by blending the rosemary, oil, vinegar, garlic, salt, and pepper until a smooth consistency.
- Pour half into a wide, shallow dish.
- Add steaks into dish, turning until evenly coated on all sides.
- Cover, and refrigerate for at least 2 hours. Preheat grill.
- Allow excess marinade to drip off steaks, then transfer to grill to cook.
- Turn once, allowing each side to cook until desired doneness is achieved.
- Transfer to plates and serve.