Marinated Boneless Ribeye Steaks

12 Oct

strip steak - steaks

A couple of weeks ago, grass-fed boneless ribeye steaks were on sale at Whole Foods — so of course, we bought some.  Instead of cooking the steaks as we normally do (simply, with salt and pepper), this time I marinated the steaks overnight.  The result was deliciously flavorful, juicy steaks, perfect with vegetables or over a salad.  I sliced the steaks up thinly so that we could enjoy all the delicious grass-fed good fats!

INGREDIENTS

  • 2 boneless grass-fed ribeye steaks

MARINADE

  • 5 cloves of garlic — 3 grated, 3 minced finely
  • Juice of 2 limes
  • 2 serrano chilis, seed in, minced finely (the serranos I used were from our garden and had turned red)
  • 1 1/2 tbsp salt
  • 1/4 cup olive oil

Mix the marinade ingredients.

strip steak - marinade

Cover the steaks in marinade, cover and refrigerate over night.

strip steak - steak in marinade

The next day — take the steaks out of the fridge and bring them back to room temp, about 1 hour.

Preheat the oven to 450F.

When ready to cook, drizzle some olive oil in a skillet and heat over high heat.  Add the steaks to the pan and cook for 4-5 minutes.  Take the skillet off the heat, and flip the steaks.  Add any remaining marinade over the steaks and finish cooking the steak in the oven, about 6 minutes.

Transfer the steaks onto a plate and rest for at least 5 minutes.  Once rested, slice the steaks thinly and serve.  Enjoy!

strip steak - steak cut

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