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Garlic, Black Pepper and Rosemary Rib Eye Steaks

Posted by Julia Smith on

Because sometimes all you want is a steak. Classic flavours really punch up this great cut of meat. This also works really well with tenderloin, T-bones or New York Strip steaks. 


  • 3 tbsp Red Wine
  • 2 tsp fresh Rosemary, finely chopped
  • 1 tbsp Black Peppercorns, coarsely crushed, or 2 tsp freshly ground
  • 2 tsp  Garlic, finely chopped
  • 2 tsp Olive Oil, plus more for brushing
  • Rib-Eye Steaks about 1 inch thick 
  • Salt to taste


  1. In a large plastic freezer bag, mix together red wine, rosemary, black peppercorns, garlic and olive oil. Add steaks and coat all 4 with marinade. Marinate in refrigerator for 4 to 8 hours.
  2. Preheat grill to high.
  3. Remove steaks and pat dry with a paper towel. Brush lightly with oil and season to taste with salt.
  4. Grill steaks on one side for 4 minutes, flip and continue to cook for another 3 to 4 minutes or until desired doneness. Remove from grill, let rest for 3-5 minutes and serve.

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