Rib-Eye Steak in Gremolata-Like Marinade



Rib-Eye Steak in Gremolata-Like Marinade 

This Rib-Eye Steak in a Gremolata-Like Marinade brings bright Italian flavors to a richly marbled cut of beef. Inspired by classic gremolata—parsley, garlic, and citrus zest—the marinade adds freshness and aroma, while high-heat cooking delivers a beautifully seared, juicy steak.

Why a Gremolata-Style Marinade Works

  • Lemon zest adds vibrant citrus aroma without excess acidity

  • Fresh parsley brings herbal freshness

  • Garlic adds savory depth

  • Olive oil carries flavors and enhances browning

  • Light acid tenderizes without masking beef flavor

Ingredients (Serves 4)

Rib-Eye Steaks

  • 4 rib-eye steaks (1–1¼ inch thick)

Gremolata-Like Marinade

  • ⅓ cup extra-virgin olive oil

  • Zest of 2 lemons

  • 2 tbsp fresh lemon juice

  • 4 cloves garlic, finely minced

  • ½ cup fresh flat-leaf parsley, finely chopped

  • 1 tbsp fresh oregano or thyme (optional)

  • 1 tsp kosher salt

  • 1 tsp freshly ground black pepper

  • Optional: ½ tsp red pepper flakes

Instructions

1. Make the Marinade

In a bowl, combine olive oil, lemon zest, lemon juice, garlic, parsley, oregano (if using), salt, and pepper. Mix well.

2. Marinate the Steaks

  • Place rib-eye steaks in a shallow dish or zip-top bag.

  • Spoon marinade over steaks, coating evenly.

  • Cover and refrigerate 1–4 hours.

Tip: This is a fresh, aromatic marinade—shorter marinating time keeps flavors bright.

Cooking Methods

🔥 Grill (Recommended)

  1. Preheat grill to high (450–500°F / 230–260°C).

  2. Remove steaks from marinade and lightly pat dry.

  3. Grill 4–5 minutes per side for medium-rare.

🍳 Pan-Sear

  • Heat a cast-iron skillet over high heat with a drizzle of oil.

  • Sear steaks 4–5 minutes per side.

  • Add a knob of butter during the final minute for richness.

🔥 Broil

  • Broil steaks 4–6 inches from heat for 4–5 minutes per side.

Rest & Finish

  • Rest steaks 5–10 minutes before slicing.

  • Spoon any reserved fresh gremolata over the steaks just before serving.

Steak Doneness Guide

  • Rare: 120–125°F (49–52°C)

  • Medium-Rare: 130–135°F (54–57°C)

  • Medium: 140–145°F (60–63°C)

Pro Tips for Best Results

  • Zest first, then juice for maximum citrus aroma

  • High heat, quick sear keeps the herbs from burning

  • Finish with fresh gremolata for extra brightness

  • Let steaks rest to retain juices

What to Serve With Gremolata Rib-Eye

Final Thoughts

This Rib-Eye Steak in Gremolata-Like Marinade offers a refreshing twist on classic steak—bold beef flavor balanced with bright citrus, garlic, and herbs. Elegant, vibrant, and unforgettable. 

OTHER RECIPES



A nice rib eye steak marinade recipe to try !

 Ingredients Rib-eye: 

 * 8 cloves garlic, chopped 
 * 1 cup chopped parsley leaves (about 1/2 bunch) 
 * 1 lime, zested and juiced 
 * 1/4 cup olive oil 
 * Salt and freshly ground black pepper 
 * 2 (1-inch) thick rib-eye steaks 

 Smokey poblano cream sauce: 

 * 2 large poblanos 
 * 1/2 cup freshly chopped parsley leaves 
 * 2 limes, zested and juiced 
 * 1/4 cup half-and-half 
 * Salt and freshly ground black pepper 

 Watermelon salad: 

 * 1 (5-pound) watermelon, peeled, sliced and seeds removed 
 * 1 carton raspberries 
 * 1 cup chopped fresh coconut 
 * 4 ounces feta, crumbled 
 * 1/4 cup chopped sweet onion 
 * 1/4 cup red wine vinegar 
 * 1/2 cup extra-virgin olive oil 
 * Pinch cayenne 
 * 1 cup chopped mint leaves

 INSTRUCTIONS 

 Fig balsamic glazed onions: 

 * 1 red onion, sliced thick 
 * 1 cup dried mission figs, halved 
 * 2 cups balsamic vinegar 
 * 1/2 teaspoon red chili flakes 
 * Olive oil 
 * Salt and freshly ground black pepper 

 For the rib-eye: 

 Combine all the ingredients and spread half over the top of rib eye steaks. Put plastic wrap over steaks and flip to coat other side with remaining gremolata. Wrap and let sit for 30 minutes to 1 hour. Flip steaks once while marinating. Heat grill to medium-high heat. Grill rib eye steaks for 4 to 5 minutes on each side for medium-rare. Remove to a serving platter and let rest for at least 10 minutes. 

  For the cream sauce: 

 Grill poblano peppers until they are charred and soft. Remove to a cutting board and chop. Add them to a blender along with the remaining ingredients and blend until smooth * Transfer to a serving bowl. For the salad: Place watermelon slices on the grill until they get nice char marks. Remove to a cutting board and chop. Place the watermelon into a large bowl and add the raspberries, coconut and crumbled feta. In another bowl whisk the onion, vinegar, olive oil, vanilla salt, and cayenne to combine. Pour over the watermelon mixture, add mint, and toss.

 For the onions: 

 In a medium saucepan over low heat, add the figs, balsamic vinegar and chili flakes. Simmer until it reduces by 1/3, then strain the vinegar into a medium bowl. 

Add the onions and drizzle with olive oil. Season with salt and pepper, to taste, and let marinate for 30 minutes to 1 hour. Place on the grill for a few minutes to char each side. 

 Serve rib-eyes steak with cream sauce, salad and glazed onions. Cool. Enjoy the Rib-Eye Steak in Gremolata-Like Marinade recipes !!!


Rib-Eye Steak in Gremolata-Like Marinade Video :




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