Rib Eyes with Garlic-Thyme Marinade

Ok, so this recipe is not going to appeal to any vegetarians or vegans out there, but if you're a meat eater like me, it is a party in your mouth.  It comes from my collection of Martha Stewart's Everyday Food recipes I have collected in a binder over the years.  The original recipe is here.  Besides the obvious tenderloin, rib eyes are my favorite cut of beef or buffalo, due to their tenderness and fatty content (mmm, fat...).  This is a delicious paleo, allergy-free recipe that all the meat lovers in your family will love.  The prep is easy, the cooking is easy, and the eating is delicious.

Due to the fact that we gobbled these up very quickly, I only was able to snap a picture of the steaks marinating.  Don't they just look fabulous?  The marinade simply consists of olive oil, chopped garlic, and fresh thyme leaves.  That's it.  Just marinate for a while and then grill.  Why can't deliciousness like this always be so easy?  The challenge will be making enough to satisfy all of those carnivores in your family!


Rib Eyes with Garlic-Thyme Marinade

(from Everyday Food; serves 4)

  • 2 T olive oil
  • 6 cloves garlic, smashed and coarsely chopped
  • 2 T fresh thyme leaves, chopped
  • 2 rib eye steaks, each about 1 pound (!) and 1.5 inches thick
  • salt and pepper to taste
Cooking Directions
  1. 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.
  2. 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.
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