Tuscan Grilled Rib-Eye Steaks
This recipe offers a tantalizing combination of flavors and textures that will ignite your taste buds. Skirt the traditional with these savory rib-eye steaks, marinated in zesty Tuscan grilling paste and a hint of lemon. The result is a juicy and tender steak with a perfect balance of tangy and robust flavors. Fire up the grill and get ready to indulge in a deliciously unique dish that is sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1/3 cup Tuscan grilling paste, plus more for brushing
- Juice from 1/2 lemon
- 2 rib-eye steaks, each 12 oz.
- Extra-virgin olive oil for brushing
- Salt and freshly ground pepper, to taste
- 1/4 cup Tuscan grilling drizzle
- 1 lemon, cut into 8 wedges
Instructions
- In a small bowl, stir together the 1/3 cup grilling paste and the lemon juice. Spread the mixture on the steaks and place in a large sealable plastic bag. Remove all of the air from the bag and seal. Refrigerate for at least 1 hour or as long as overnight.
- Remove the steaks from the marinade and let stand at room temperature for 15 minutes.
- Preheat a grill pan over medium-high heat. Brush the steaks with olive oil and season with salt and pepper. Arrange the steaks on the pan and cook until dark grill marks appear underneath, about 3 minutes per side for medium-rare, or until done to your liking. Brush the steaks with more grilling paste.
- Transfer the steaks to a carving board, cover loosely with aluminum foil and let rest for 3 minutes. Cut the steaks into thin slices and arrange on a platter. Sprinkle some of the grilling drizzle over the meat and garnish the platter with the lemon wedges. Pass the remaining grilling drizzle alongside.
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