This Tuscan-Style Grilled Rib Eye Steak marinated in fresh rosemary, garlic, balsamic vinegar and olive oil is so tender, it will melt in your mouth.
Grilling season is finally here so one of the first things I did when I broke out my grill was to make this Tuscan-Style Grilled Rib Eye Steak.
Rib eye steak is my family's 'go-to' cut of beef when it comes to grilling season. Sure, a filet is nice, but I really love the marbling in the rib eye cut; which helps keep the meat tender and juicy.
I generally just sprinkle with a little Kosher or Sea salt and fresh cracked black pepper, but I wanted to give you guys a new beef recipe since it's been a while.
On that note, I also wanted to make it as simple as possible and you can't get much easier than this recipe. Combine fresh chopped rosemary and garlic; then whisk in balsamic vinegar, extra virgin olive oil and the salt and pepper.
Add your steaks to a resealable plastic bag; then pour in the marinade. Allow to sit in the refrigerator for at least 2 hours or overnight; then grill to your liking. Simple right?
This Tuscan-Style Grilled Rib Eye Steak was incredibly flavorful; not to mention tender. Two rib eye steaks are plenty for the three of us, with enough leftover to top our lunchtime salads or make a rib eye steak sandwich.
I served our steaks with Green Beans with Tomato & Garlic and Balsamic Rosemary Roasted Potatoes and my family LOVED it. I hope yours will too. ~Enjoy!
Ingredients Needed
- 2 rib eye steaks
- 2 tablespoons chopped fresh rosemary
- 2 cloves garlic, minced
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
How do you make Tuscan-Style Grille Rib Eye Steak?
Add the rosemary, garlic, oil, vinegar, salt and pepper to a small bowl and whisk together.
Add the steaks to a resealable plastic bag; then add the marinade mixture. Seal the bag and coat the beef.
Refrigerate for at least 2 hours or overnight; then grill to your liking.
Visit the recipe index to search for more recipes by category.
More Rib Eye Steak Recipes
- Honey Bourbon Marinated Rib Eye Steak
- Cajun Lime Grilled Rib Eye Steak
- Skillet Garlic Lemon Butter Steak Bites
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Tuscan-Style Grilled Rib Eye Steak
Ingredients
- 2- (8-ounce) boneless rib eye steaks
- 2 tablespoons chopped fresh rosemary
- 2 cloves garlic (minced)
- ¼ cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Instructions
- Add the rosemary, garlic, oil, vinegar, salt and pepper to a small bowl and whisk together.
- Add the steaks to a resealable plastic bag; then add the marinade mixture. Seal the bag and coat the beef.
- Refrigerate for at least 2 hours or overnight; then grill to your liking.
Kim says
Wow ! I must compliment you on this it’s SO WONDERFUL! We loved it , I like to keep the family intrested in dinner together and this was a definite show stopper ??, now it’s a favorite ! Thank you very much for posting , they were so surprised and happy ! ? NO LEFTOVERS ♥️
Carrie's Experimental Kitchen says
I'm so glad you and your family enjoyed the recipe Kim, thank you for letting me know. Rib eye steaks are our favorites here too and if you ever do have any leftover, they make a tasty steak sandwich the next day too! 🙂
Joe vlcek says
Can't print.
Carrie's Experimental Kitchen says
If you scroll down to the recipe card, click on the PRINT button under the image. I just tried it on my computer to make sure it worked. Enjoy the recipe!
Jennifer Glover says
I love tuscan cuisine! Thank you for recipe I will try it!
Carrie's Experimental Kitchen says
I hope you enjoy it Jennifer!
Lisa Whitwell says
Carrie, I made the Tuscan-Style grilled rib-eye steaks. The steaks I bought we're 20ounce rib-eyes. Too big! I doubled the recipe they were so big. I will make this again, but tweak it a little. #1 16ounce steaks are just fine #2 marinate overnight. This recipe was fabulous. Looking forward to making it again!
Carrie's Experimental Kitchen says
Wow yes 20oz are pretty big and this recipe can be doubled/tripled if need be. We like to make extra so that I can leave it sliced in the refrigerator to top salads during the week too. I'm glad you enjoyed the recipe Lisa!
Otto says
I made two quadrupled batches of this for a BBQ - this recipe is a winner. Thank you.
Carrie's Experimental Kitchen says
Awesome! I'm so glad you enjoyed the recipe, it's one of my favorites as well.
Carole from Carole's Chatter says
Hi Carrie, this would be a great contribution to Food on Friday: Beef over at Carole's Chatter. Please do bring it over to join in the fun. Cheers