We are so excited to bring the taste of Italy to your kitchen with this Italian Rib Eye recipe! This grilled dish is perfect when an easy weeknight dinner is needed, but can also be served on a special occasion. The best part? The simple marinade uses kitchen staples that you probably already have on hand!
We especially love how the marinade makes the meat so juicy and tender, which means a perfect bite every time! Whether you’re a seasoned grill master or a beginner cook, this recipe is a must-try and will be easier than you think.
If you love grilled steak like this, you’ll also want to try Flat Iron Steak, Steak kabobs, and Easy Steak Marinade; all perfect for any cookout or family dinner.
Why we think you’ll love it:
- Super Simple. All you need to do is chop, blend, and marinate! The grill does all the rest of the work.
- Pairs with everything! Serve it with a side salad, roasted vegetables, or mashed potatoes, and you have a complete meal that everyone will love.
- Love the Leftovers. Use any leftover steak for salads, tacos, or sandwiches all week long.
Italian Rib Eye Ingredients
- Garlic (10 cloves, roughly chopped) – The star of the marinade, giving the steaks bold, savory flavor that seeps into every bite. Minced garlic is cut into very small, uniform pieces. Roughly chopped garlic is larger, more uneven pieces, similar in size to a grain of rice.
- Fresh oregano (1 tablespoon) – Adds a peppery, earthy note that balances the richness of ribeye. You can also use 1 teaspoon dried oregano.
- Fresh basil (1 tablespoon) – Brings a touch of sweetness and freshness to the marinade. You can also use 1 teaspoon dried basil.
- Fresh parsley (1 tablespoon) – Light and bright, it helps round out the flavors and keeps the marinade from feeling too heavy. You can also use 1 teaspoon dried parsley.
- Fresh rosemary (1 teaspoon) – A little goes a long way! Rosemary adds a woodsy, aromatic touch that pairs beautifully with beef. You can also use 1/3 teaspoon dried rosemary.
- Kosher salt (1 tablespoon) – Enhances the natural flavors of the meat and helps the marinade penetrate the steaks.
- Olive oil (½ cup) – Acts as the base of the marinade, keeping the meat tender and juicy.
- Balsamic vinegar (3 tablespoons) – Adds a tangy sweetness that balances the herbs and garlic. Red wine vinegar can be used instead.
- Worcestershire sauce (1 tablespoon) – Brings that deep umami kick that makes beef taste extra hearty. You can also use soy sauce.
- Black pepper (1 teaspoon) – Gives just the right amount of spice and warmth.
- Ribeye steaks (3, about 10 ounces each, 1 inch thick) – The star of the show! Ribeye is known for its marbling, tenderness, and rich beefy flavor, perfect for grilling.
How to Make Italian Rib Eye
MIX. Add garlic cloves, oregano, basil, parsley, rosemary, salt, olive oil, balsamic vinegar, Worcestershire sauce, and pepper to a food processor and chop to combine.
MARINATE. Pour this mixture into a gallon bag along with the steaks and let marinate overnight (or for at least 6 hours). Let the meat come to room temperature before grilling.
GRILL. Preheat the grill to medium-high heat (or a grill pan to medium-high heat). Lightly oil the grate or pan. Spread half the herb mixture onto one side of each steak and grill for 7 minutes. Then, turn over and coat the reserved herb mixture onto the other side of the steak and cook for 7 minutes or until the preferred meat doneness is reached.
Kristyn’s Recipe Tips
- Use fresh herbs for that authentic Italian aroma and taste.
- If you don’t have fresh herbs on hand, you can substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
- For best results, let the meat marinate for 6-14 hours. The longer it marinates, the more flavorful and tender it will be. Do not exceed 24 hours.
- Let the steaks come to room temperature before grilling. This will ensure that they cook evenly.
- Let the meat rest for 5 minutes before slicing to keep it juicy.
- Drizzle with balsamic glaze or top with fresh herbs for a beautiful finish.
Italian Rib Eye Recipe
Video
Ingredients
- 10 cloves garlic, roughly chopped
- 1 tablespoon chopped fresh oregano
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon chopped fresh rosemary
- 1 tablespoon kosher salt
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon black pepper
- 3 (10-ounce) boneless beef ribeye steaks, cut 1 inch thick
Instructions
- Add garlic cloves, oregano, basil, parsley, rosemary, salt, olive oil, balsamic vinegar, Worcestershire sauce and pepper to a food processor and chop to combine.
- Pour this mixture into a gallon bag along with the steaks and let marinade overnight (or for at least 6 hours). Let meat come to room temperature before grilling.
- Preheat the grill to medium-high heat (or a grill pan to medium-high heat). Lightly oil the grate or pan.
- Spread half the herb mixture onto one side of each steak and grill for 7 minutes. Then, turn over and coat the reserve herb mixture onto the other side of the steak and cook for 7 minutes or until preferred meat doneness is reached.
Notes
- If you don’t have fresh herbs on hand, you can substitute 1 teaspoon of dried herbs for every 1 tablespoon of fresh herbs.
- For best results, let the meat marinate for 6-14 hours. The longer it marinates, the more flavorful and tender it will be. Do not exceed 24 hours.
- Don’t press down on the meat while it’s cooking! This will release all the delicious juices and make it dry.
- Let the steaks come to room temperature before grilling. This will ensure that they cook evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
A great prep-ahead tip is to freeze the rib-eye steak in the marinade. The marinating slows to a near halt in the freezer, allowing the meat to be frozen for up to 3 months. Thaw overnight in the fridge; the marinating process will reactivate.
You can make the herb marinade ahead of time and store it in an airtight container in the fridge for up to 3 days.
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 3 months.
Complete the Meal
Sides
Herb Roasted Potatoes
30 mins
Panzanella Salad
47 mins
Arugula Salad
10 mins
Oven Roasted Vegetables
35 mins
Steak Dishes
Easy Steak Marinade
4 hrs 5 mins
Steak Kabobs
8 hrs 27 mins
Flat Iron Steak Recipe
2 hrs 35 mins
Steak Bites
1 hr 11 mins
