This past December we hosted a dinner party for the tattoo shop my fiance works at. On the menu was a delicious 8lb ribeye roast that was quickly devoured! I would love to re-do the roast so I could photograph it properly and share with you, but I don’t exactly want to spend $60 on another one! Instead I’m showing you a meal for two, using the same marinade with ribeye steaks. The steaks were juicy and rich in flavor…and they didn’t take 4 ½ hours to cook like the roast did!
¼ cup red wine (I just used a cheap merlot)
2 Tbs fresh lemon juice
1 Tbs olive oil
½ Tbs Dijon mustard
1 garlic clove, minced
1-2 tsp freshly ground pepper
½ tsp dried rosemary
½ tsp dried thyme
¼ tsp salt
2 ribeye steaks (1 ½-2lbs)
Combine marinade ingredients in a large zip-lock bag, seal shut, and shake to mix.
Add steaks, seal it again, and place in the refrigerator to marinate for 24 hours. Flip about halfway through.
When steaks are finished marinating, heat 1 tablespoon of olive oil in a large skillet over medium to high heat. When skillet is hot, add steaks and sear on each side for 1-2 minutes.
Turn heat to low-medium setting and finish cooking an additional 2-3 minutes or to your preference.
We used a thin cut ribeye and I was trying to multitask too much in the kitchen, so mine were cooked a little longer than I prefer! When steaks are finished cooking, transfer to plates, and serve with a side of roasted vegetables (recipe for those will be up Thursday).