Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano

This juicy rib-eye steak is packed with bold flavors! It’s marinated in garlic, oregano, and spicy Anaheim chiles then grilled to perfection with a smoky char. A simple and delicious steak recipe that’s perfect for any occasion!

Ingredients Needed:

• 8 cloves garlic, finely chopped
• 3 Anaheim chile peppers, stems removed, roughly chopped
• 3 tablespoons finely chopped fresh oregano leaves
• 1/2 cup canola oil
• 3 1-inch-thick bone-in rib-eye steaks (about 1 pound each)
• Kosher salt and coarsely ground pepper

How To Make Rib-Eye Marinated in Garlic, Chiles, and Oregano?

1. Prepare the Marinade: In a large baking dish, mix the garlic, chopped chiles, oregano, and canola oil.
2. Marinate the Steaks: Place the steaks in the dish and turn them to coat well in the marinade. Cover and refrigerate for at least 4 hours or up to 8 hours.
3. Preheat the Grill: Heat the grill to high. Take the steaks out of the fridge 30 minutes before grilling so they come to room temperature.
4. Season the Steaks: Remove the steaks from the marinade and pat dry. Generously season both sides with salt and pepper.
5. Grill the Steaks: Place the steaks on the hot grill and cook for about 4 minutes per side until nicely charred. The internal temperature should be 130°F for medium-rare.
6. Rest and Serve: Remove from the grill and let the steaks rest for 10 minutes, loosely covered with foil. Slice off the bone, then cut into 1/2-inch-thick slices. Serve hot!

Recipe Tips:

• Use Fresh Oregano for the Best Flavor: Fresh Oregano gives the marinade a bold and aromatic taste. If using dried oregano, reduce the amount to 1 tablespoon.
• Let the Steak Rest Before and After Cooking: Take the steak out of the fridge 30 minutes before grilling to cook it evenly. After grilling, let it rest for 10 minutes to keep it juicy.
• Don’t Over-Marinate: Marinating for 4–8 hours is enough. Leaving it too long can make the steak mushy instead of tender.
• Get a Good Sear: Make sure the grill is very hot before adding the steak. This helps create a flavorful crust while keeping the inside juicy.
• Check the Temperature for Perfect Doneness: Use a meat thermometer—130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover rib-eye steak cool to room temperature first. Then, store it in an airtight container and keep it in the fridge for up to 3 days.
• Freeze: Once cooled, wrap the steak tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months.
• Reheat: Heat a pan over low heat and add a small amount of oil. Cook the steak for a few minutes on each side until heated through.

Nutrition Facts:

• Calories: 700 kcal
• Total Fat: 55g
• Saturated Fat: 20g
• Cholesterol: 150mg
• Sodium: 300mg
• Potassium: 600mg
• Total Carbohydrate: 2g
• Dietary Fiber: 0g
• Sugars: 0g
• Protein: 50g

Try More Bobby Flay Recipes:

• Bobby Flay Rib Eye Roast Recipe​
• Bobby Flay Grilled Rib Eye Steak with Mango Chimichurri
• Bobby Flay Rib Rub Recipe​

Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano

Author: Mohamed Shili Cooking Method:Grilling Cuisine:American Courses:Dinner Recipe Keys: R Rib-Eye Marinated in Garlic C Chiles and Oregano

Difficulty:BeginnerPrep time: 10 minutesCook time: 8 minutesRest time: 10 minutesTotal time: 28 minutesServings:3 servingsCalories:700 kcal Best Season:Suitable throughout the year

Description

This juicy rib-eye steak is packed with bold flavors! It’s marinated in garlic, oregano, and spicy Anaheim chiles then grilled to perfection with a smoky char. A simple and delicious steak recipe that’s perfect for any occasion!

Ingredients

• 8 cloves garlic, finely chopped
• 3 Anaheim chile peppers, stems removed, roughly chopped
• 3 tablespoons finely chopped fresh oregano leaves
• 1/2 cup canola oil
• 3 1-inch-thick bone-in rib-eye steaks (about 1 pound each)
• Kosher salt and coarsely ground pepper

Instructions

1. Prepare the Marinade: In a large baking dish, mix the garlic, chopped chiles, oregano, and canola oil.
2. Marinate the Steaks: Place the steaks in the dish and turn them to coat well in the marinade. Cover and refrigerate for at least 4 hours or up to 8 hours.
3. Preheat the Grill: Heat the grill to high. Take the steaks out of the fridge 30 minutes before grilling so they come to room temperature.
4. Season the Steaks: Remove the steaks from the marinade and pat dry. Generously season both sides with salt and pepper.
5. Grill the Steaks: Place the steaks on the hot grill and cook for about 4 minutes per side until nicely charred. The internal temperature should be 130°F for medium-rare.
6. Rest and Serve: Remove from the grill and let the steaks rest for 10 minutes, loosely covered with foil. Slice off the bone, then cut into 1/2-inch-thick slices. Serve hot!

Notes

• Use Fresh Oregano for the Best Flavor: Fresh Oregano gives the marinade a bold and aromatic taste. If using dried oregano, reduce the amount to 1 tablespoon.
• Let the Steak Rest Before and After Cooking: Take the steak out of the fridge 30 minutes before grilling to cook it evenly. After grilling, let it rest for 10 minutes to keep it juicy.
• Don’t Over-Marinate: Marinating for 4–8 hours is enough. Leaving it too long can make the steak mushy instead of tender.
• Get a Good Sear: Make sure the grill is very hot before adding the steak. This helps create a flavorful crust while keeping the inside juicy.
• Check the Temperature for Perfect Doneness: Use a meat thermometer—130°F for medium-rare, 140°F for medium, and 150°F for medium-well.

Keywords:Bobby Flay Rib-Eye Marinated in Garlic, Chiles and Oregano