Sandra This Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano recipe is a juicy and flavorful recipe, which is made with fresh garlic and Anaheim chiles. It’s a great choice for a special occasion, ready in about 45 minutes, plus marinating time.
Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano Recipe Ingredients
- 8 cloves garlic, finely chopped
- 3 Anaheim chile peppers, stems removed, roughly chopped
- 3 tablespoons finely chopped fresh oregano leaves
- 1/2 cup canola oil
- 3 (1-inch-thick) bone-in rib-eye steaks (about 1 pound each)
- Kosher salt and coarsely ground pepper
How To Make Rib-Eye Marinated in Garlic, Chiles, and Oregano
- Make the Marinade: In a large baking dish, combine the finely chopped garlic, chopped Anaheim chiles, fresh oregano, and canola oil. Mix well.
- Marinate the Steaks: Place the rib-eye steaks in the dish and turn them several times to ensure they are thoroughly coated in the marinade. Cover the dish with plastic wrap and refrigerate for at least 4 hours or up to 8 hours.
- Prepare for Grilling: Take the steaks out of the refrigerator 30 minutes before grilling to allow them to come to room temperature. Preheat your grill to high heat.
- Season the Steaks: Remove the steaks from the marinade, scraping off any excess bits of garlic or chile to prevent them from burning. Pat the steaks dry with paper towels and season both sides generously with kosher salt and coarsely ground pepper.
- Grill the Steaks: Place the steaks on the hot grill and cook for about 4 minutes per side for a perfect medium-rare (or until the internal temperature reaches 130°F).
- Rest and Slice: Remove the steaks from the grill, transfer them to a cutting board, and cover loosely with foil. Let the steaks rest for 10 minutes. After resting, slice the meat off the bone and then cut it into 1/2-inch-thick slices against the grain. Serve immediately.
Recipe Tips
- How to get the most flavor from the marinade? Using fresh oregano is key. Its robust, aromatic flavor is much brighter and less muted than dried oregano. If you must use dried, reduce the amount to 1 tablespoon.
- How do I get an evenly cooked steak? Letting the steak rest at room temperature for 30 minutes before grilling is crucial. This takes the chill off the meat and helps it cook evenly from edge to center.
- What’s the secret to a perfect crust? A very hot grill is essential. Preheating your grill until it’s screaming hot ensures you get a beautiful char and a deep, flavorful crust on the outside while keeping the inside juicy and tender.
- Why do I need to let the steak rest after grilling? This is a non-negotiable step for a juicy steak. Resting allows the juices, which have been pushed to the center by the heat, to redistribute throughout the meat. If you slice it too early, all that flavor will run out onto your cutting board.
What To Serve With Marinated Rib-Eye
This bold, flavorful steak is the star of the show and pairs well with classic steakhouse sides.
- Crispy roasted potatoes or a loaded baked potato
- Grilled asparagus or corn on the cob
- A simple wedge salad with blue cheese dressing
- A bold, full-bodied red wine like a Cabernet Sauvignon
How To Store & Reheat Leftovers
Refrigerate: Let the leftover steak cool to room temperature, then store it in an airtight container in the fridge for up to 3 days. Freeze: Once cooled, wrap the steak tightly in plastic wrap and place it in a freezer-safe bag. It can be frozen for up to 3 months. Reheat: The best way to reheat steak is gently. Heat a skillet over low heat with a small amount of oil or butter. Cook the steak for a few minutes on each side until just heated through to prevent it from overcooking.
Rib-Eye Marinated in Garlic, Chiles and Oregano Nutrition Facts
- Serving: 1/3 of a steak
- Calories: 700 kcal
- Total Fat: 55g
- Saturated Fat: 20g
- Cholesterol: 150mg
- Sodium: 300mg
- Protein: 50g
- Total Carbohydrate: 2g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Anaheim chiles are a type of mild green chile pepper. They have a bright, slightly sweet flavor with very little heat, making them perfect for adding a ton of pepper flavor to the marinade without making it overwhelmingly spicy.
Yes. While rib-eye is a great choice for its marbling and flavor, this marinade would also be delicious with a New York strip, sirloin, or flank steak. You will need to adjust the grilling time based on the thickness of the cut.
Absolutely. Use a heavy-bottomed skillet, preferably cast-iron, and get it very hot over high heat. Sear the steak for 3-4 minutes per side for a great crust, then reduce the heat slightly to finish cooking to your desired temperature.
Try More Recipes:
- Bobby Flay Tenderloin of Beef in Mushroom, Mustard and Red Wine Sauce Recipe
- Bobby Flay Grilled Chicken Cordon Bleu Recipe
- Bobby Flay Grilled Steak and Vidalia Onions with Mustard-Worcestershire Vinaigrette Recipe
Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano Recipe
Description
An incredibly flavorful and juicy bone-in rib-eye steak, marinated in a bold mixture of fresh garlic, mild Anaheim chiles, and oregano, then grilled to smoky perfection.
Ingredients
Instructions
- Combine the garlic, chiles, oregano, and canola oil to create the marinade.
- Coat the steaks thoroughly in the marinade, cover, and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to high heat. Let the steaks sit at room temperature for 30 minutes before grilling.
- Remove the steaks from the marinade, pat them dry, and season generously with salt and pepper.
- Grill for about 4 minutes per side for medium-rare (130°F).
- Let the steaks rest, loosely tented with foil, for 10 minutes before slicing and serving.
Notes
- Let the steak rest at room temperature before grilling and after grilling for the most tender, juicy result.
- A very hot grill is essential for getting a perfect, flavorful crust on the outside of the steak.
- Don’t over-marinate the steak; 4 to 8 hours is the sweet spot for flavor without compromising the meat’s texture.
- Patting the steak dry after marinating is a key step to help it form a good sear on the grill.
