A flavorful, juicy grilled steak is just about the best thing for dinner, ever! Rib Eye steak is a good choice, as it is nicely marbled with fat, and is naturally a tender cut of beef. This marinade recipe was inspired by Chef Rick Tramonto, who I very much admire; this is my version of his marinade. Marinating it for just a little while brings out all of that juicy, flavorful, tenderness, and also helps it develop those deep brown grill marks. Serve it up with one of the many salads on the site, and Corn On the Cob with Zesty Compound Butter and get ready for some serious steak love!
4 Rib eye or New York Strip steaks, about 1 1/4-inch thick
6 Tablespoons white balsamic vinegar
1 teaspoon grated orange zest
2 Tablespoons freshly-squeezed orange juice
1 clove garlic, smashed, then minced
2 Tablespoon finely-minced shallot
1 1/2 teaspoons chopped fresh thyme
1 cup olive oil
Kosher salt & freshly-ground black pepper
In a glass, ceramic, or other nonreactive mixing bowl, stir together the vinegar, orange zest, orange juice, garlic, shallot, and thyme. Whisk in the olive oil until it comes together. Season to taste with salt and pepper.
Use immediately, or cover and refrigerate for up to three days. (Extra marinade may be frozen for later use.)
To prepare steaks:
Place the steaks in a gallon plastic freezer bag and pour enough marinade in to barely cover the steaks. Squeeze out the air in the bag and seal. Place in a oblong baking dish or rimmed baking sheet and refrigerate for about an hour, turning every now and then, until the steaks come to room temperature.
Remove the steaks from the marinade and place on a sheet pan. (While the steaks are coming up to room temperature, preheat the grill. Grill should be at a medium heat or about 350-degrees) Pat the steaks dry. Sprinkle with just a little salt on each side.
Oil the grill grates. Place the steaks on the grill. Close the lid. Grill for about 5-7 minutes. Turn and cook on the other side for 5-7minutes, lid closed. Use an instant read thermometer to accurately cook the steaks to desired doneness. Rare: 140 degrees: Medium: 155 degrees((I love using my thermometer with a cable so that I can insert it into the side to the center of one of the steaks, set the desired temperature, then place the actual thermometer to the side until the steak registers the desired temperature. You can do it by feel, if you are confident, but a thermometer is the most accurate way.)
Remove from the grill, cover with foil or a lid, and let rest for 5-10 minutes before serving.