Go Back
To make a Tuscan grilled rib eye steak, gather these ingredients: - 2 rib eye steaks (approximately 1 inch thick) - 4 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon extra virgin olive oil - 1 teaspoon fresh lemon zest - Sea salt and freshly ground black pepper, to taste - 1 cup cherry tomatoes, halved - 1/4 cup balsamic vinegar - Fresh arugula, for serving Fresh herbs bring the dish to life. Rosemary and thyme add depth. They create a fragrant blend that enhances the rich flavor of the rib eye. Fresh herbs also provide a pop of color. This makes your dish not just tasty, but also visually appealing. Using dried herbs lacks the same brightness. Fresh herbs keep your meal vibrant and fresh. I recommend using extra virgin olive oil for this recipe. It adds a fruity note that blends well with the herbs. Season your steak generously with sea salt and black pepper. These basics enhance the natural flavors. If you want to experiment, consider adding herbs like oregano or sage. Each adds its unique twist to the flavor profile. For the best taste, always use high-quality ingredients. Freshness matters in every bite. Start by making the herb paste. In a small bowl, mix together: - 4 cloves garlic, finely minced - 2 tablespoons fresh rosemary, finely chopped - 2 tablespoons fresh thyme, finely chopped - 1 tablespoon extra virgin olive oil - 1 teaspoon fresh lemon zest - Sea salt and freshly ground black pepper, to taste Stir well until it forms a fragrant mix. Take your rib eye steaks and rub the herb paste all over them. Make sure they are well coated. Let the steaks sit at room temperature for about 30 minutes. This step helps the flavors soak in and makes the steak taste great. While your steaks marinate, it's time to prepare the grill. Preheat your grill to medium-high heat. Make sure it gets hot enough to cook the steaks evenly. This step is key to achieving that perfect sear. A well-heated grill gives the meat a nice crust while keeping it juicy inside. Once the grill is hot, place your marinated rib eye steaks on the grates. Cook them for about 4-5 minutes on one side. This timing is for medium-rare doneness. After that, flip the steaks over and cook for another 4 minutes. If you like your steak cooked more, adjust the time accordingly. After grilling, take the steaks off the grill and let them rest on a cutting board for about 5 minutes. Resting is important! It allows the juices to settle, making each bite juicy and tasty. Now, slice the steaks against the grain into thick pieces. Serve them over a bed of fresh arugula and top with the balsamic-marinated cherry tomatoes for added flavor and color. Enjoy your delicious Tuscan Grilled Rib Eye Steak! For the complete process, check the Full Recipe. To cook the rib eye steak just right, use a meat thermometer. Aim for 130°F for medium-rare. Keep in mind that cooking times vary with grill heat. I cook the steak for about 4-5 minutes on one side. After flipping, cook for 4 more minutes. Let the steak rest for 5 minutes after grilling. This step helps the juices settle back in. Flavor is key with rib eye steaks. Use fresh herbs like rosemary and thyme for the best taste. I love making a herb paste with garlic, olive oil, and lemon zest. Rub this paste all over the steak. It adds depth and freshness. For a sweet touch, toss cherry tomatoes in balsamic vinegar. This mix brightens the dish and adds color. Many cooks make the mistake of skipping the rest period. Resting helps keep the steak juicy. Another mistake is not preheating the grill enough. A hot grill gives you those beautiful sear marks. Lastly, don’t be shy with seasoning. A good amount of sea salt and black pepper makes all the difference. For the full recipe, check the Tuscan Herb Grilled Rib Eye Steak. {{image_4}} If you want to switch things up, try different spice blends. A simple mix of smoked paprika and cumin adds a nice depth. You can also use a blend of Italian herbs, like oregano and basil, to boost those Tuscan flavors. For heat, add crushed red pepper. Each blend brings a unique taste to your rib eye. Choosing the right veggies can enhance your meal. Grilled zucchini and bell peppers are great options. They add color and flavor. You can also try sautéed mushrooms for a rich taste. Roasted asparagus pairs well, too. These vegetables complement the juicy steak and make your plate pop. Not everyone has a grill, and that's okay! You can cook rib eye in a cast-iron skillet on the stove. Heat the skillet until it's hot, then sear the steak for 4-5 minutes on each side. You can also broil it in the oven for a quick and flavorful meal. Each method offers a delicious way to enjoy your Tuscan grilled rib eye steak. For the full recipe, check out the detailed steps in the earlier section. After your meal, let any leftover steak cool down. Wrap it tightly in plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to three days. This keeps it fresh and tasty for later. When you're ready to enjoy the leftovers, there are a few ways to reheat the steak. The best method is to use a skillet. Heat it on medium heat and add a splash of olive oil. Place the steak in the skillet and warm it for about 2-3 minutes on each side. You can also use the oven. Preheat it to 250°F (120°C) and place the steak on a baking sheet. Heat it for about 10-15 minutes. This keeps the steak juicy without overcooking it. If you want to keep the steak longer, freezing is a great option. First, wrap it tightly in plastic wrap. Then, place it in a freezer-safe bag or container. Make sure to remove as much air as possible. You can freeze the steak for up to three months. When you’re ready to eat it, thaw it in the fridge overnight before reheating. For more details, check the Full Recipe. You can tell if the steak is perfectly grilled by using a meat thermometer. For medium-rare, the temperature should be 130°F (54°C). Press the steak gently with your finger; it should feel firm but still springy. If you don't have a thermometer, look for a nice brown crust. You want the inside to be warm and juicy. Yes, you can marinate the steak overnight. This helps the flavors soak in deeply. Just make sure to keep it in the fridge. Take it out about 30 minutes before grilling. This way, it can come to room temperature. It makes for a better cook. Tuscan Grilled Rib Eye Steak pairs well with many sides. Here are a few ideas: - Roasted vegetables, like zucchini and bell peppers - Creamy mashed potatoes or polenta - A fresh arugula salad with lemon dressing - Grilled corn on the cob - Garlic bread for that extra crunch These sides will complement the steak's rich flavors and enhance your meal's overall experience. For the full recipe, check out the complete guide! This article covered the key steps to make a great Tuscan Grilled Rib Eye Steak. We discussed the best ingredients, the marinating process, and proper grilling techniques. Fresh herbs and the right oils boost flavors. Remember to check doneness and avoid common mistakes for the best results. Explore variations with spice blends and veggies to keep things interesting. Finally, proper storage helps you enjoy leftovers later. Experiment and have fun grilling your perfect steak every time.

Tuscan Grilled Rib Eye Steak

Elevate your summer grilling with this Tuscan Herb Grilled Rib Eye Steak recipe! Juicy rib eye steaks marinated in a fragrant blend of garlic, rosemary, thyme, and lemon zest, then grilled to perfection, are served on a bed of fresh arugula and topped with balsamic-infused cherry tomatoes. Perfect for a special dinner or a casual weekend barbecue. Click through to explore this delicious recipe and impress your guests with mouthwatering flavors!
Print Recipe Pin Recipe

Ingredients
  

2 rib eye steaks (approximately 1 inch thick)

4 cloves garlic, finely minced

2 tablespoons fresh rosemary, finely chopped

2 tablespoons fresh thyme, finely chopped

1 tablespoon extra virgin olive oil

1 teaspoon fresh lemon zest

Sea 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 mixing bowl, combine the minced garlic, chopped rosemary, chopped thyme, olive oil, lemon zest, salt, and freshly ground black pepper. Stir well to form a fragrant herb paste.

    Generously rub the herb paste over both sides of the rib eye steaks, ensuring they are well coated. Allow the steaks to marinate at room temperature for about 30 minutes to deepen the flavors.

      While the steaks are marinating, preheat your grill to medium-high heat, ensuring it reaches the desired cooking temperature.

        In another mixing bowl, combine the halved cherry tomatoes with balsamic vinegar, a pinch of sea salt, and a dash of freshly ground black pepper. Toss gently until the tomatoes are evenly coated and set aside to allow the flavors to meld.

          Once the grill is hot, place the marinated rib eye steaks on the grill grates. Cook the steaks for approximately 4-5 minutes on one side for medium-rare doneness. Flip the steaks and cook for an additional 4 minutes on the other side. Adjust the cooking time according to your preferred level of doneness.

            Once cooked, remove the steaks from the grill and let them rest on a cutting board for about 5 minutes. This resting period allows the juices to redistribute for a more succulent bite.

              To assemble your plate, lay a generous bed of fresh arugula on each serving dish. Slice the rib eye steaks against the grain into thick slices and arrange them artfully on top of the arugula.

                Finish the dish by topping the sliced steaks with the balsamic-marinated cherry tomatoes, providing a fresh burst of flavor and color to the presentation.

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

                    - Presentation Tips: Drizzle any remaining cherry tomato and balsamic mixture over the arranged steak slices to enhance both flavor and visual appeal. For an extra touch, consider garnishing the dish with additional fresh herbs to elevate its presentation.