Bobby Flay's Marinated Grilled Ribeye Steak Recipe (5 Ingredients) by Donna John
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When my husband and I were in Las Vegas years ago, we had dinner at Bobby Flay's now-closed Mesa Grill in Caesar's Palace (it's now Amalfi by Bobby Flay). My husband ordered a coffee-crusted steak and did not enjoy it. Now the joke is always, "Don't make it like Flava Flav" when I grill steaks. (In Bobby Flay's defense, the steak was incredible, just too much coffee for his tastes.) So when I found Bobby Flay's recipe for marinated and grilled ribeye, I had to try it. And guess what? We both enjoyed every bite of this high-protein recipe.
"Ribeyes are flavorful enough that they don't need more than salt and coarse black pepper, but they can also stand up to big flavors such as fresh chiles and garlic," says Bobby in Food Network Magazine. The flavors in Bobby's marinade are definitely big!
These ribeye steaks are marinated before being grilled to your desired doneness (Bobby recommends medium rare). To grill up these steaks for your family, friends or neighbors, you will need to gather the following ingredients: fresh garlic, Anaheim chiles, fresh oregano, canola oil, bone-in ribeye steaks, salt and black pepper (check out the health benefits of black pepper).
Cooking Tip: If you don't have an outdoor grill, cook them in a cast iron skillet, grill pan or on an indoor grill.
Steaks are a staple of summer grilling, and you will definitely impress your friends with this celebrity chef's recipe! Serve the juicy steaks with your favorite side dishes (check out these steakhouse side dishes).
I'm hoping the next time I grill steaks, my husband says to cook it like Flava Flav. Here's to steak night!
Cuisine: American
Prep Time: 10 minutes (will vary)
Marinating Time: 4 to 8 hours
Cook Time: 10 minutes
Total Time: 20 minutes plus time to marinate
Servings: 6
Ingredients
- 8 cloves garlic, minced fine
- 3 Anaheim chilies, stems removed and roughly chopped
- 3 tablespoons minced fresh oregano
- 1/2 cup canola oil
- 3 bone-in ribeye steaks (about 1-inch thick and 1 pound each)
Here's how to make it:
- In a baking dish, stir together the garlic, chiles, oregano and canola oil. Add the steaks, turn to coat them well, cover and refrigerate for at least 4 hours and up to 8 hours. (I used boneless ribeye steaks instead of bone-in ribeye steaks. You don't have to cook three steaks. Cook as many as you need to feed your family.)
- When ready to cook, preheat the grill to high. Remove the steaks at least 30 minutes before cooking. Remove the steaks from the marinade and season both sides well with kosher salt and black pepper.
- Grill the steaks until charred and a meat thermometer reads 130 degrees F for medium rare, about 4 minutes per side. (If you like your steak cooked more, continue to cook to desired doneness. Cooking time will vary depending on thickness of steaks and how you like your steak cooked.)
- Remove the steaks and let them rest for about 10 minutes before slicing. If you're not confident with your grilling skills, invest in a good meat thermometer.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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