Love me flavor. Love me tender. This recipe is all about the flavor and tender, juiciness in every bite. We think it’s better than restaurant quality steaks. I used a prime rib eye cut, but any type of rib eye works. This cut of steak is always easy to cook and has a lot of natural flavor even when you use just salt and pepper. I do enjoy taking the flavor level up a few notch and this Herbs and Olives Marinade does just that. The marinade can also be used as a steak sauce/dip; and you can use it to marinade any cut of steaks, chicken and shrimps.
I usually cook/grill my steaks medium to medium well. The internal temperature needs to be about 140 – 145 for medium and 145 to 150 for medium well. Whatever your likeness you will enjoy this absolutely delicious steaks. I hope you will make it and enjoy as much as we do. Happy Cooking!
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Herbs & Olives Marinated Grilled Rib Eye Steaks
A beautifully tasting steaks recipe using herbs and olives. Its juicy and tender.
FOR THE MARINADE:
- 1 cup basil fresh and can roughly chopped
- 1 cup parsley fresh and can roughly chopped
- 1 cup cilantro fresh and can roughly chopped
- 12 to 15 cloves garlic roughly chopped
- 4 serrano peppers halved and removed seeds
- 12 to 15 Spanish Olives Stuffed with Pimentos (Large) Cut in halves
- 1 small red onion peeled and roughly chopped
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground caraway
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sea salt
- 1/3 cup freshly squeezed lime juice (about 2 large limes)
- 1/2 cup extra virgin olive oil
FOR THE STEAKS:
- 5 pounds Rib eye steaks – 4 steaks about 1 1/4 inches in thickness each
- 1 teaspoon sea salt
MAKE THE MARINADE:
Add all ingredients into a blender. Pulse to break up the ingredients, about 30 seconds to 1 minute. Puree up to 1 minute until marinade is blended and looks fine in appearance.
Note: This makes about 3 cups. If using more steaks than the recipe call for use all the marinade to season them. You can use all the marinade on up to six 1 1/2 pound steaks.
MARINADE THE STEAK:
Sprinkle 1 teaspoon salt all over the steaks.
Use 2 cups of the marinade to season the steaks all over. Cover with plastic wrap and allow to marinate in the fridge for 1 hour or up to overnight.
Note: I used a sheetpan. You can also use a very large ziplock bag.
Preheat grill to 550 degrees fahrenheit.
Note: I use a gas grill. If using a charcoal grill, keep one part of it with indirect heat (no charcoal) – this enables you to manage flareups since you can’t fully control the temperature.
Remove the steaks from the fridge at least half hour before grilling.
Grill the steaks 5 to 6 minutes per side. Flip the steaks when they no longer stick to the grill. Total cook time 10 to 12 minutes depending on desired doneness.
Note: At 550 degree grill temperature the thicker steaks came out medium and the thinner ones came out medium well. The thickness of your steaks will also determine how long it needs to be cooked.
Keeping the grill closed as much as possible is important to retain the heat.
I like to cook the steaks to an internal temperature of 140 to 145 for medium and 145 to 150 for medium well.
Remove the steaks from the grill and allow to rest 8 to 10 minutes before serving.
Note: The rest time helps to lock in the juices.
The marinade can be used on porterhouse and any other cut of steaks you like. It also works well on chicken and shrimps. If using it on chicken marinate them for at least 2 hours or up to overnight.