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Recipe: Rib Eye steaks with Mediterranean Marine-ade

Main Dishes - Beef and Other Meats
RIB EYE STEAKS WITH MEDITERRANEAN MARINE-ADE

FOR THE MARINADE:
1/2 cup dry red wine
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon crushed red pepper flakes
FOR THE STEAK:
4 rib-eye steaks, 10 to 12 ounces each and about 1-inch thick
1 teaspoon garlic salt

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 F) 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.

Makes 4 servings
Source: Lance Cpl. Jaynine Goodroe, MCAS Yuma, AZ. in Command of the Grill: A Salute to Steak by Weber
MsgID: 171411
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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