HERB RIB-EYE STEAK
- 1 (24 oz.) rib-eye, strip, or porterhouse steak
- sea salt & ground black pepper
- 1 cup packed basil leaves
- 1 cup packed flat-leaf parsley leaves
- 2 tbsp. packed fresh oregano leaves
- 1 tbsp. packed fresh rosemary leaves
- 1 tbsp. packed fresh thyme leaves
- 2-3 cloves garlic, minced
- 1/3 cup plus 2 tbsp. olive oil
1. Mince garlic clove & rub on both sides of the steak, then season with salt & pepper.
2. Put the herbs on a cutting board & finely chop together with a large knife.
3. Transfer herb mixture to a small bowl & stir in 1/3 cup oil.
4. Add the second garlic clove, minced, to the herb mixture & mix all ingredients together.
5. Heat the grill to medium-high heat. Cook steak, flipping once, until browned & cooked to desired doneness, 7-8 minutes for medium rare.
6. Transfer steak to a plate, cover with foil, & let rest for 5 minutes.
PLATE FINISHED PRODUCT
7. Slice steak against the grain and spoon herb oil over top.
STORY BEHIND THE DISH
Grilled rib-eye is a very common dish at the Jareb house. We have been BBQing rib-eyes at many family gatherings for years. I wanted to find a replacement to the traditional A-1 Steak Sauce so recently I have decided to test out a few different spins on the typical BBQ steak.
This dish Whole30 & Paleo approved, no modifications are needed. Any herbs can really be used for this recipe. As much as I would have loved to use all fresh herbs, sometimes I only have dried herbs on hand. This dish pairs well with garlic mashed potatoes, grilled veggies, & salad.