Rib Eye Steaks With Mediterranean Marinade Food

MARINATED RIB-EYES

Steps:

• Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
• Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

MARINATED RIB EYES

Steps:

• In a large zip-lock bag, combine the first 9 ingredients.
• Remove 1/3 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork.
• Place in the zip-lock bag and turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
• Warm reserved marinade and serve with steaks.

THE PERFECT RIB EYE MARINADE

Steps:

• In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

MEDITERRANEAN STYLE GRILLED RIB STEAK

Steps:

• Pre-heat grill on high.
• Season steaks with salt and pepper, place on grill and cook for roughly 5 min on each side (or to your liking).
• Rinse garbanzos and mix with tomatoes, red onions, olive oil and balsamic vinegar.
• Place garbanzo salad mixture on plate. Slice cooked steak into strips and layer atop.
• Garnish with fresh basil.
• Find more fresh recipes ideas online at walmart.ca/recipes.

RIB EYE STEAKS WITH A SOY AND GINGER MARINADE

Steps:

• In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
• Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
• Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
• Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

RIB-EYE STEAKS WITH MEDITERRANEAN MARINADE

Steps:

• In large plastic resealable bag set inside a large bowl, combine marinade ingredients. Add steaks to bag. Press air out of the bag and seal tightly. Turn bag several times to distribute marinade, place bag back in bowl, and marinate 30 to 60 minutes.
• Remove steaks from bag and let excess liquid drip off. Discard marinade. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Just before grilling, season both sides of each steak with 1 teaspoon garlic salt.
• With lid closed, grill steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move steaks temporarily over indirect high heat.).
• Remove from grill and let rest 2 to 3 minutes. Serve warm.

RIB EYE WITH GARLIC-THYME MARINADE

Steps:

• In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
• Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

GRILLED RIB EYE STEAKS

Steps:

• In a large resealable plastic bag, combine the first 7 ingredients.
• Add the steaks.
• Seal the bag and turn to coat; refrigerate for 8 hours or overnight.
• Drain and discard marinade.
• Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or desired doneness.

GRILLED RIBEYE STEAK

Steps:

• In a small mixing bowl combine the olive oil, garlic, lime juice, paprika, cumin, chili powder, cayenne pepper, salt and pepper. Place the steaks in a large ziplock, container or bowl and pour the mixture over the steaks, smearing the mixture over the surface of the steaks to coat well.
• Marinate in the refrigerator for about 2 hours. When you are ready to grill allow the steaks to come to room temperature before grilling.
• Heat the grill to medium high heat. Place the steaks on the grill and cook until golden brown and just slightly charred, about 4 to 5 minutes. Turn the steaks over and continue to grill another 4 to to 5 minutes for medium-rare which is an internal temperature of 135 degrees F, 5 to 7 minutes for medium which is 140 degrees F or 8 to 10 minutes for medium-well which is 150 degrees F.
• Transfer the steaks to a cutting board or platter. Using foil loosely tent them and let rest about 5 minutes to seal the juices. Slice the ribeye or serve as is with the Spicy Avocado Salsa on the side.
• In a medium bowl combine the tomatoes, jalapeños, pineapple, red onion and avocado and gently stir. In a small mixing bowl combine the olive oil, lime juice, garlic, cilantro, salt and pepper to taste.
• Pour the olive oil lime dressing on top of the avocado salsa and gently stir to coat.

MARINATED RIB EYE STEAKS

Steps:

• In a bowl, combine the first nine ingredients.
• Remove 1/2 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork; place in an 11X7 glass dish.
• Pour remaining marinade over steaks; turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until the meat reaches desired doneness (for rate, a meat thermometer should read 140 degrees; medium 160, well done 170).
• Warm reserved marinade and serve with steaks.

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

GRILLED RIB-EYE STEAKS WITH MEDITERRANEAN RUB

Steps:

• Blend first 6 ingredients in small bowl. Mix in oil to form smooth paste. Rub mixture over steaks. Transfer to baking pan. Cover; chill at least 3 hours or overnight.
• Prepare barbecue (medium-high heat). Sprinkle steaks with salt. Grill to desired doneness, about 5 minutes per side for medium-rare. Place on cutting board; let stand 4 minutes. Cut steaks into 1/2-inch-thick diagonal slices. Transfer to platter. Sprinkle with salt. Serve with lemon.