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Home Ā» Recipes Ā» Beef Recipes

April 18, 2016 · 13 Comments

Tuscan-Style Grilled Rib Eye Steak

30 Minutes or Less· Beef Recipes· Dairy Free Recipes· Grilling Recipes· Italian· Keto Recipes· Summer BBQ's· Whole30

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Rib eye steak
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.
Tuscan-Style Grilled Rib Eye Steak marinated in fresh rosemary, garlic, balsamic vinegar and olive oil.

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.

Grilled Rib Eye Steak on a cutting board

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.

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.

A close up of Tuscan rib eye steak with a few slices cut.

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?

Steak on a wooden cutting board

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!

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Tuscan Style Grilled Rib Eye Steak

Tuscan-Style Grilled Rib Eye Steak

Carrie's Experimental Kitchen
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.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Resting Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Entree
Cuisine Italian
Servings 4

Ingredients
  

  • 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

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.
Keyword beef, grilling
Tried this recipe?Let us know how it was!

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Rib eye steak

 

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Tuscan-Style Grilled Rib Eye Steak marinated in fresh rosemary, garlic, balsamic vinegar and olive oil.

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Reader Interactions

Comments

  1. Carole from Carole's Chatter says

    April 21, 2016 at 3:05 pm

    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

    Reply
  2. Otto says

    May 21, 2017 at 1:30 am

    I made two quadrupled batches of this for a BBQ - this recipe is a winner. Thank you.

    Reply
    • Carrie's Experimental Kitchen says

      May 21, 2017 at 10:21 am

      Awesome! I'm so glad you enjoyed the recipe, it's one of my favorites as well.

      Reply
  3. Lisa Whitwell says

    June 03, 2018 at 1:13 pm

    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!

    Reply
    • Carrie's Experimental Kitchen says

      June 04, 2018 at 6:37 am

      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!

      Reply
  4. Jennifer Glover says

    December 07, 2018 at 10:22 am

    I love tuscan cuisine! Thank you for recipe I will try it!

    Reply
    • Carrie's Experimental Kitchen says

      December 07, 2018 at 1:42 pm

      I hope you enjoy it Jennifer!

      Reply
  5. Joe vlcek says

    February 13, 2019 at 7:43 pm

    Can't print.

    Reply
    • Carrie's Experimental Kitchen says

      February 14, 2019 at 7:30 am

      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!

      Reply
  6. Kim says

    February 14, 2019 at 12:53 pm

    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 ā™„ļø

    Reply
    • Carrie's Experimental Kitchen says

      February 14, 2019 at 2:40 pm

      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! šŸ™‚

      Reply

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