Ingredients
Equipment
Nutrition
Method
For the Marinade
- Combine the olive oil, balsamic, rosemary, and lemon zest in a heavy plastic zipper bag. Zip the bag closed and shake to combine. Open the bag to add the steak, re-seal, and refrigerate for 5-8 hours (or overnight), turning the bag several times.1/4 cup extra virgin Olive Oil, 2 tablespoons Balsamic Vinegar, 2 tablespoons fresh Rosemary, 1 tablespoon Lemon Zest, 1 1-1/4 to 1-1/2-inch-thick Ribeye Steak
For the Steak
- About 20 minutes before grilling, remove the steak from the refrigerator, and let it sit in the bag to warm to room temperature. Meanwhile, preheat the grill to high heat.
- To cook, remove the steak from the marinade and season with salt and pepper on both sides. Place the steaks on the grill over moderately high heat until golden brown and slightly charred, 3 to 5 minutes per side for medium-rare (divide the time accordingly when using the flip and turn method to achieve perfect grill marks). For a medium-rare steak, the internal temperature should register about 5-degrees less than your desired doneness temperature or 130° using an instant-read thermometer. [1] Don’t worry; the meat will continue to cook when tented in the next step.1 teaspoon Kosher Salt, 1 teaspoon Black Pepper
- Transfer the steak to a rimmed cutting board or plate, tent loosely with foil, and let rest 5-7 minutes before serving.
To Serve
- Slice the steak across the grain to divide or plate the entire generous portion for serving.
Kitchen Notes
Footnotes:
[1] Grill 3 to 5 minutes for medium-rare (an internal temperature of 135° degrees F), 5 to 7 minutes for medium (140° degrees F), or 8 to 10 minutes for medium-well (150° degrees F).
Personal Notes
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