Ingredients for Greek Grilled Ribeye Steaks
- Rib Eye Steaks
- Sea Salt
- Fresh Ground Pepper
- Greek Oregano
- Olive Oil
- Red Wine
- Lemon Zest
- Lemon
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How to Make Greek Grilled Ribeye Steaks
- In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon dried oregano.
- In a separate bowl, whisk together 1/4 cup olive oil and 1/2 cup dry red wine (like Cabernet Sauvignon or Merlot). Pour this mixture over the spice blend and whisk to combine.
- Rub the marinade generously onto both sides of the steaks. Place the marinated steaks in a shallow dish, ensuring they are in a single layer. Cover and refrigerate for at least 1 hour (or up to overnight for maximum flavor).
- While the steaks marinate, prepare the basting sauce: Whisk together 3 tablespoons olive oil and 2 tablespoons fresh lemon juice (or the zest of 1 lemon).
- Preheat your grill to medium-high heat. For charcoal grills, ensure hot coals are evenly distributed.
- Place steaks on the preheated grill. Cook for approximately 4-6 minutes per side for medium-rare, or longer to your desired doneness, basting with the lemon-oil mixture a couple of times during cooking. Use a meat thermometer to ensure the internal temperature reaches your desired level (130-135°F for medium-rare).
- Remove steaks from the grill and let them rest for 5-10 minutes before serving. Garnish with fresh lemon wedges and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
0g
Fat
10g
Carbs
1g
