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!
- 2 boneless grass-fed ribeye steaks
- 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.
Cover the steaks in marinade, cover and refrigerate over night.
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!