Jimmy D's Italian Ribeye
I make this all the time, and not tooting my own horn here, but everyone that tries it falls in love with it.
I make this all the time, and not tooting my own horn here, but everyone that tries it falls in love with it.
- Carbohydrate 2.41108895833174 g
- Cholesterol 0 mg
- Fat 3.57780625 g
- Fiber 0.884481234312057 g
- Protein 0.375731875 g
- Saturated Fat 0.5481445 g
- Serving Size 1 1 Serving (11g)
- Sodium 1.6486666665872 mg
- Sugar 1.52660772401969 g
- Trans Fat 0.11978075 g
- Calories 41 calories
Step-by-step
- Place steaks in gallon-size ziploc bag.
- Combine all remaining ingredients in bowl and whisk together.
- Pour mixture into bag and seal.
- Toss steaks in marinade to distribute evenly.
- Marinate steaks for 1-6 hours.
- Remove steaks from marinade and grill to desired doneness over medium-high heat.
Acidic marinades containing white wine vinegar must not exceed a six-hour contact window with beef ribeye, or the surface proteins will denature and turn mealy. Fat distribution requires high heat to render effectively without overcooking the interior.
- Grill the 12-ounce steaks over medium-high heat, targeting an internal temperature of 135 degrees Fahrenheit for medium-rare doneness.
- Substitute a cast-iron skillet heated to smoking point if outdoor grilling is unavailable, ensuring proper ventilation during the process.
- Whisk the olive oil, minced garlic, dried oregano, and dried rosemary thoroughly to emulsify the marinade before pouring it over the meat.
- Store leftover cooked steak in an airtight container in the refrigerator for up to three days, then slice it cold for salads or warm it gently in a pan with a splash of broth.
Proper marinating transforms standard cuts into tender proteins through targeted oil penetration. Rest the cooked meat for ten minutes before slicing to retain internal moisture.
