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- 2 rib eye steaks (about 1 inch thick) - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon olive oil - 1 teaspoon lemon zest - Salt and freshly ground black pepper to taste - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - Fresh arugula, for serving To make the Tuscan Grilled Rib Eye Steak, you need fresh and quality ingredients. The rib eye steak is the star of the dish. It has rich marbling, which gives it great flavor. I prefer using steaks that are about one inch thick. This thickness helps to cook them evenly. You’ll want to use fresh herbs for the best taste. Garlic adds a strong, savory flavor. Rosemary and thyme give the steak a lovely aroma and depth. The olive oil helps to coat the steak and keep it moist while grilling. Adding lemon zest brightens the flavors and makes the dish pop. Don’t forget to season with salt and freshly ground black pepper. These enhance the natural taste of the steak. For accompaniments, the cherry tomatoes add sweetness and a juicy bite. Tossing them in balsamic vinegar gives them a tangy kick. Finally, fresh arugula serves as a great bed for the steak. It adds a peppery flavor that balances the dish. Follow the Full Recipe for a delightful cooking experience. Trust me, your taste buds will thank you! To start, you need to make a herb paste. Combine these ingredients in a small bowl: - 4 cloves garlic, minced - 2 tablespoons fresh rosemary, chopped - 2 tablespoons fresh thyme, chopped - 1 tablespoon olive oil - 1 teaspoon lemon zest - Salt and freshly ground black pepper to taste Mix them well until you get a fragrant paste. Next, rub this herb paste over both sides of your rib eye steaks. Let them sit for about 30 minutes. This step allows the flavors to soak in and makes the steak taste amazing. While your steaks marinate, preheat your grill to medium-high heat. This ensures a good sear on your meat. Once hot, place the marinated rib eye steaks on the grill. Grill them for about 4-5 minutes on one side for medium-rare. Then, flip the steaks and grill the other side for another 4-5 minutes. Adjust the time if you prefer a different doneness level. After grilling, remove the steaks from the heat. Let them rest for about 5 minutes. This step locks in the juices, making each bite tender. While the steaks rest, prepare your plate. Place a bed of fresh arugula on each serving plate. Slice the steaks against the grain and arrange the slices atop the arugula. Finally, top them with the balsamic-marinated cherry tomatoes for that extra burst of flavor. For the full recipe, check the link. To get those perfect grill marks, heat your grill well. A hot grill sears the meat and locks in juices. Place the rib eye steaks at a 45-degree angle on the grill. Leave them there for about two minutes. Then, rotate them to create a crosshatch pattern. Flip the steaks to the other side after four to five minutes. For doneness, a meat thermometer is your best friend. Insert it into the thickest part of the steak. Aim for 130°F for medium-rare and 145°F for medium. This ensures a juicy and tender steak every time. To elevate your steak's flavor, fresh herbs are key. Try adding sage or tarragon to your herb mix. These herbs add depth and fresh notes. You can also mix in a splash of red wine for an extra layer of taste. When marinating, time is essential. Use a sealable bag for even coating. Let the steaks sit in the marinade for at least 30 minutes. For a stronger flavor, marinate overnight. This way, the steak absorbs all those tasty herbs and spices. For the full recipe, check the details above. {{image_2}} You can switch up the protein in this recipe. Rib eye steak is rich and juicy, but other cuts work too. Try a flank or sirloin steak for a leaner option. They cook well and still taste great with the same herb marinade. If you're feeling adventurous, grill chicken or pork. Both meats soak up flavors nicely. Chicken breasts remain juicy when grilled, especially with the Tuscan herbs. Pork chops have a nice balance of fat and meat. They can be just as tasty. Herbs are key to making this dish shine. While rosemary and thyme are classic, other herbs can add a fun twist. Consider using sage or oregano for a different taste. Sage gives a warm, earthy flavor. Oregano adds a hint of brightness that works well with grilled meats. You can also play with citrus in the marinade. Lemon is great, but lime or orange can change the flavor profile. Lime adds a zesty kick, while orange offers sweetness. Both will brighten the dish and enhance the overall taste. For the complete cooking experience, follow the Full Recipe to guide you through each step. To keep your grilled rib eye steak fresh, allow it to cool first. Once cool, wrap the steak tightly in plastic wrap. This helps keep air out and moisture in. You can also place it in an airtight container. Glass containers work very well for this. Store the wrapped steak in the fridge. It will stay good for up to three days. If you have more time, consider freezing the steak. Wrap it well in foil or freezer bags. It can last up to three months in the freezer. When it's time to eat your leftover steak, reheating correctly is key. The best method is to use the oven. Preheat your oven to 250°F (120°C). Place the steak on a baking sheet and cover it with foil. This helps keep the moisture in. Heat it for about 20 minutes or until warm. You can also use a skillet. Heat it on low and add a little broth or water. Cover the skillet to keep the steam inside. This will help keep your steak juicy. Avoid using a microwave, as it can dry out your steak. The best cooking temperature for rib eye steak is 130°F to 135°F for medium-rare. You can use a meat thermometer to check the heat. Place it in the thickest part of the meat. This will help you avoid overcooking. For medium, aim for 140°F to 145°F. Adjust your grill time based on your desired doneness. Let the steak rest for about 5 minutes before cutting. This helps the juices to redistribute. If you cut too soon, the juices will run out. Resting ensures a juicy, flavorful bite. Cover the steak loosely with foil to keep it warm while resting. Using frozen steaks is not the best choice for this recipe. Thawing them first helps improve flavor and texture. If you must use frozen steak, defrost it in the fridge overnight. This keeps the meat safe and helps it cook evenly. Tuscan Grilled Rib Eye Steak pairs well with various sides. Here are some great options: - Garlic mashed potatoes - Grilled vegetables like zucchini and bell peppers - A fresh arugula salad with lemon vinaigrette - Crusty bread to soak up juices These sides balance the rich flavors of the steak and enhance your meal. For a full recipe, check the earlier section. In this post, we explored making a delicious Tuscan Grilled Rib Eye Steak. You learned about the ingredients to create tasty flavors, the step-by-step grilling process, and storage tips for leftovers. Remember, grilling is an art, and practice makes perfect. Enjoy experimenting with different herbs and proteins to find your favorite. This meal not only satisfies hunger but brings joy to gatherings. Now, grab your grill and get cooking!

Tuscan Grilled Rib Eye Steak

Get ready to impress your dinner guests with this delicious Tuscan Herb Grilled Rib Eye Steak recipe! Packed with fresh flavors from garlic, rosemary, and thyme, this dish is perfect for any grilling occasion. Learn how to achieve perfectly grilled steaks served on a bed of peppery arugula and topped with tangy balsamic cherry tomatoes. Click through now to discover the full recipe and elevate your grilling game!
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Ingredients
  

2 rib eye steaks (about 1 inch thick)

4 cloves garlic, minced

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh thyme, chopped

1 tablespoon olive oil

1 teaspoon lemon zest

Salt and freshly ground black pepper to taste

1 cup cherry tomatoes, halved

1/4 cup balsamic vinegar

Fresh arugula, for serving

Instructions
 

In a small bowl, combine the minced garlic, rosemary, thyme, olive oil, lemon zest, salt, and pepper to create a fragrant herb paste.

    Rub the herb paste generously over both sides of the rib eye steaks. Allow the steaks to marinate at room temperature for about 30 minutes to enhance the flavors.

      While the steaks are marinating, preheat your grill to medium-high heat.

        In a separate bowl, toss the halved cherry tomatoes with balsamic vinegar, salt, and a pinch of pepper. Set aside.

          Once the grill is ready, place the marinated rib eye steaks on the grill surface. Cook for about 4-5 minutes on one side for medium-rare, then flip and cook for another 4 minutes on the other side. Adjust cooking time based on your preferred doneness.

            Remove the steaks from the grill and let them rest for around 5 minutes before slicing. This will ensure the juices are locked in.

              To plate, place a bed of fresh arugula on each serving plate, slice the steaks against the grain, and arrange the slices atop the arugula.

                Top the steaks with the balsamic-marinated cherry tomatoes for a fresh burst of flavor.

                  Prep Time: 30 minutes | Total Time: 45 minutes | Servings: 2

                    - Presentation Tips: Drizzle any remaining cherry tomato balsamic mixture over the steak for color and flavor. Optionally, garnish with additional fresh herbs for a delightful visual appeal.