5poundsRib eye steaks- 4 steaks about 1 1/4 inches in thickness each
1teaspoonsea salt
Instructions
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.
Notes
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.