Name: Best marinated rib-eye steak
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Beef
Ingredients: olive oil; 2 ribeye; 2 tbsp lemon juice; 2 tbsp soy sauce; 2 tbsp Worcestershire sauce; 1 large sprig fresh rosemary de-stalked; 1 garlic clove bruised; 1 generous pinch dried red chilli flakes; black pepper freshly ground

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Ingredients (9)

	olive oil
2	ribeye

MARINADE:

2 tbsp	lemon juice
2 tbsp	soy sauce
2 tbsp	Worcestershire sauce
1 large sprig	fresh rosemary — de-stalked
1	garlic clove — bruised
1 generous pinch	dried red chilli flakes
	black pepper — freshly ground

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Method:

Place all the marinade ingredients in a non-metallic dish and mix to combine. Lay the meat in the marinade, coat on one side and turn over. Wrap with cling film and chill overnight or at least 8 hours. I usually turn the meat once to ensure the flavour is absorbed evenly.

Remove the meat from the fridge and bring to room temperature. If you’re pan frying, heat a griddle pan until searingly hot. Drizzle a little olive oil on the meat and season with sea salt. Place the meat in the pan and cook for about 3 – 4 minutes.

Turn and cook for an additional 3 minutes or to your liking. Pour the remaining marinade over the meat to deglaze the pan and turn the meat to coat in the sticky pan juices. If you’re doing the meat over the coals, baste the rib-eye with the left-over marinade while on the coals. Cover the meat with foil and rest for a couple of minutes before carving. Serve as is or with pesto and sides.

Recipe reprinted with permission of Bibby’s Kitchen@36. To see more recipes, please click here.