Tuscan Rib-eye Topped With Lemon Butter
I found this variation from Foodwishes.com, but made it my own. This Tuscan rib-eye had a great flavor, one that we will definitely do again. It takes a little marination time, but in the end is worth it. This recipe was able to marinate 3 rib-eyes.
1/4 cup lemon juice
1/3 cup olive oil
4 sprigs rosemary
3 tbsp minced garlic
1 tsp black pepper
1/2 tsp kosher salt
red pepper flakes (if desired)
Take rosemary, garlic, lemon juice, and olive oil and blend until smooth. add salt, pepper, and a pinch of red pepper flakes and blend a few more seconds.
Pour mixture over your rib-eyes in a deep dish. Make sure both sides are coated. Marinate covered with plastic wrap over night.
I noticed that the fat seemed to fall apart the longer these steaks marinated. Basically it is the acid breaking them down and making a tender piece of meat.
Cook on a charcoal grill, 5 minutes per side or until desired doneness. These rib-eyes were 3/4 to 1 inch thick.
Let rib-eyes rest about 8 minutes. While they are resting, place 4 tbsp butter, 1/3 cup lemon juice, 3/4 cup heavy cream in a pan and cook down to make a lemon sauce. Add salt and pepper to taste.
Great dinner and yes, I had sides with this dish. It was just the rib-eye was so big I couldn't fit much on the plate.