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Rib Eye Steak (Rosemary Garlic marinade)

Rib Eye Steak (Rosemary Garlic marinade)

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Every spring, my husband plants an array of herbs in a window planter on the back of our house. And so, I go outside with my scissors and snip fresh herbs for meals, pretending I’m in Italy. I don’t know if this is necessarily what people do in Italy but this is what they show us in the movies, so naturally I assume everyone in Italy has window planters with fresh produce and herbs growing abundantly.

In my little Italy, we have strawberries, blackberries, raspberries, blueberries, squash, tomatoes, a fruit cocktail tree that sporadically produces one type of fruit a year unless it’s stubborn (plums, nectarines, or apricots), and herbs (Italian basil, purple basil, rosemary, oregano, dill, and thyme).

All I need are a couple of cows and a few chickens and I can survive a zombie apocalypse.

Ok I went off track there. Anyway, here is a recipe for a garlicky herb marinade which is great for steaks. Cook the steaks to your preferred doneness, as this recipe is mainly for the marinade.

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Ribeye Steak (Rosemary garlic marinade)

serves 2-4

Ingredients:

  • 2 rib eye steaks

Marinade ingredients:

  • 4 Tbsp.Tbsp olive oil
  • 1/2 tsp. cracked pepper
  • 1 tsp. salt
  • 2 sprigs rosemary, chopped
  • 3 sprigs oregano, chopped
  • 6 garlic cloves, chopped

Instructions:

  1. Combine marinade ingredients and blend with an immersion blender or food processor (pulse option). Next, pour the marinade on the steaks and make sure both sides are covered with the marinade. Put the marinade into the fridge for 2+ hours. Finally, cook on grill or pan.

*My steaks were around a 1/2 inch thick, so I cooked them for 3-4 minutes on each side on medium high heat for medium to medium well.  Cook your steaks according to the thickness and doneness you prefer.

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Instructions with photos:

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Combine marinade ingredients and blend with an immersion blender or food processor (pulse option).

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Next, pour the marinade on the steaks and make sure both sides are covered with marinade. Put the marinade into the fridge for 2+ hours.

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Open a bottle of wine. Pour a glass and enjoy it! You deserve it for all the hard work you’re doing making these steaks.

At least that’s what I tell myself.

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Finally, cook on grill or pan.

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These steaks were cooked on medium high heat for 3-4 minutes (since they were around 1/2 inch thick) on each side.

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Slice on the bias and serve immediately.



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