Garlic Chili Oil Rib Eye Steaks Recipes

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GARLIC CHILI OIL RIB EYE STEAKS



Garlic Chili Oil Rib Eye Steaks image

Make and share this Garlic Chili Oil Rib Eye Steaks recipe from Food.com.

Provided by Abby Girl

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 rib eye steaks (about 1 lb each)
1/4 cup olive oil
3 garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili pepper flakes

Steps:

  • Marinade: Combine olive oil, garlic, salt, pepper and chili flakes. Add steaks; rub marinade all over. Cover and chill for 4 hours. (Make ahead: chill for up to 24 hours).
  • Preheat grill.
  • Grill until medium rare, about 10 - 15 minutes. Transfer to a cutting board; tent with foil and let stand for 5 minutes.

Nutrition Facts : Calories 187.2, Fat 13.7, SaturatedFat 1.9, Sodium 298.8, Carbohydrate 15.1, Fiber 1, Sugar 0.5, Protein 2.9

RIB-EYE MARINATED IN GARLIC, ANAHEIM CHILES AND FRESH OREGANO



Rib-Eye Marinated in Garlic, Anaheim Chiles and Fresh Oregano image

Provided by Bobby Flay

Categories     main-dish

Time 5h

Yield 4 servings

Number Of Ingredients 6

8 cloves garlic, finely chopped
3 Anaheim chiles, stems removed, sliced with seed and coarsely chopped
3 tablespoons finely chopped oregano leaves
1/2 cup canola oil
3 (1-inch) thick bone-in rib-eye
Salt and coarsely ground black pepper

Steps:

  • Stir together the garlic, chiles, oregano and oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
  • Heat grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steaks on both sides until golden brown and slightly charred and cooked to medium-rare and an instant-read thermometer registers 130 degrees F. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Slice into 1/2-inch thick slices and serve.

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