Mediterranean Herb-Infused Ribeye Steaks
Experience the succulent flavors of Greece with these Mediterranean Herb-Infused Ribeye Steaks, a delightful twist on classic grilling. The term 'Brizoles Mosharisies sta Karvouna' reflects the rich culinary traditions of the Greek region, where expertly cut ribeye steaks are marinated to perfection. This recipe uses a flavorful blend of sea salt, fresh ground pepper, and aromatic Greek oregano, combined with a rich oil and red wine marinade that tenderizes the meat without the acidity found in vinegar or citrus. Grill these steaks over hot coals or medium heat for a juicy, mouthwatering meal. Served with zesty lemon wedges, these steaks are perfect for a summer barbecue or a cozy dinner, embodying the heart of Greek cuisine.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
rib eye steaks
4 (Bone-in or boneless)
sea salt
1/2 teaspoon (Fine, for seasoning)
fresh ground pepper
1/4 teaspoon (To taste)
Greek oregano (Rigani)
1/2-3/4 teaspoon (Dried, for seasoning)
olive oil
1 1/2 tablespoons (For marinade)
red wine
3/4 tablespoon (Choose a quality drinking wine)
olive oil
3 tablespoons (For basting)
lemon zest
1 teaspoon (Grated, for basting)
large lemon
1 (Cut into wedges for serving)
Instructions
1
In a small bowl, combine the sea salt, freshly ground pepper, and Greek oregano, mixing well.
2
In a separate bowl, whisk together 1 1/2 tablespoons of olive oil and 3/4 tablespoon of red wine until well combined.
3
With your hands, rub the spice mixture evenly over both sides of the ribeye steaks.
4
Place the seasoned steaks in a single layer in a shallow pan. Cover with plastic wrap and let marinate in the refrigerator for at least 1 hour, up to 24 hours for maximum flavor.
5
Before grilling, mix the remaining 3 tablespoons of olive oil with the grated lemon zest and brush this mixture over the steaks. Reserve some for basting while cooking.
6
Preheat your grill to hot coals or medium heat. Grill the steaks for about 4-6 minutes on each side, depending on thickness and your desired doneness. Brush the steaks with the oil and lemon mixture a couple of times while cooking for extra flavor.
7
Once cooked to your liking, remove the steaks from the grill and let them rest for a few minutes before serving.
8
Serve the ribeye steaks with lemon wedges on the side for an added burst of fresh flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the full name of this steak recipe?
The recipe is for Mediterranean Herb-Infused Ribeye Steaks.
What is the traditional Greek name for this dish?
The Greek name is Brizoles Mosharisies sta Karvouna.
What specific cut of beef is recommended for this recipe?
The recipe uses 4 ribeye steaks, which can be bone-in or boneless.
What are the primary seasonings in the dry rub?
The dry rub consists of sea salt, fresh ground pepper, and Greek oregano (Rigani).
What is another name for Greek oregano?
Greek oregano is also known as Rigani.
What liquids are used for the initial marinade?
The marinade uses 1 1/2 tablespoons of olive oil and 3/4 tablespoon of red wine.
Does this steak marinade contain vinegar or lemon juice?
No, this specific marinade avoids acidity from vinegar or citrus to tenderize the meat differently.
How long should the steaks marinate for best results?
Steaks should marinate for at least 1 hour, or up to 24 hours for maximum flavor.
What is used for basting the steaks during grilling?
A mixture of 3 tablespoons of olive oil and 1 teaspoon of grated lemon zest is used for basting.
What temperature should the grill be set to?
The grill should be prepared with hot coals or set to medium heat.
How many minutes per side should the ribeye be grilled?
Grill the steaks for approximately 4 to 6 minutes on each side.
What determines the exact grilling time for the steaks?
The cooking time depends on the thickness of the steak and your preferred level of doneness.
Should the steaks rest after being removed from the heat?
Yes, you should let the steaks rest for a few minutes before serving.
How are the steaks served?
They are served with lemon wedges on the side for a burst of fresh flavor.
What type of salt is best for this recipe?
Fine sea salt is recommended for seasoning.
How much Greek oregano is required?
The recipe calls for 1/2 to 3/4 teaspoon of dried Greek oregano.
Is the red wine used in the marinade for drinking quality?
Yes, the recipe suggests choosing a quality drinking red wine.
How many ingredients in total are used in this recipe?
There are 9 total ingredients.
Is the oregano used fresh or dried?
The recipe specifies using dried Greek oregano.
How should the steaks be placed in the pan for marinating?
Place the seasoned steaks in a single layer in a shallow pan and cover with plastic wrap.
What is the first step in preparing the steaks?
The first step is to combine sea salt, pepper, and oregano in a small bowl.
How much olive oil is used specifically for the basting stage?
3 tablespoons of olive oil are used for basting.
How much lemon zest is needed for the recipe?
1 teaspoon of grated lemon zest is required.
Is this recipe suitable for a summer barbecue?
Yes, it is described as being perfect for a summer barbecue or a cozy dinner.
What cuisine style does this recipe represent?
It represents Greek and Mediterranean cuisine.
How many lemon wedges should be prepared?
One large lemon should be cut into wedges for serving.
When do you apply the olive oil and lemon zest mixture?
Brush it over the steaks right before grilling and use the rest for basting while cooking.
Can I use boneless ribeye for this recipe?
Yes, the recipe notes that either bone-in or boneless ribeye can be used.
What is the purpose of the oil and red wine marinade?
It is intended to tenderize the meat without the acidity found in citrus or vinegar.
What type of pepper is recommended?
Freshly ground pepper is recommended to taste.