Gigi Marinated Rib Eye Steak Recipe

Gigi Marinated Rib Eye Steak

Gigi Marinated Rib Eye Steak

Gigi Marinated Rib Eye Steak – Makes 2 to 4 servings

Flavorful aged rib eyes (and our marinade) can be purchased at Gigi Market. The steaks are almost 2-inches, so it’s a little tricky to cook them on the grill — avoid charring outside and leaving raw on the inside. See my suggestions below for a crispy exterior and the inside cooked to juicy perfection.

If you feel decadent, enjoy with one of Gigi Market‘s parsley-Parmesan compound butter melting over top…

INGREDIENTS:

  • Marinade:
  • 4 to 5 fresh sage leaves (tough stems removed)
  • 2 tablespoons rosemary
  • 1 handful fresh Italian parsley (leaves only)
  • 2 garlic cloves, crushed
  • 1/2 cup olive oil
  • Rib Eye Steak
  • 1 28—32 ounce rib eye
  • Salt and freshly ground pepper

INSTRUCTIONS: 

To prepare marinade at home:

Marinated Rib Eye UncookedPlace the herbs and garlic in the work bowl of a food processor, and pulse a couple of times to combine. With the motor running, drizzle the olive oil through the feed tube and puree until just incorporated but still. Transfer to a large zip-lock bag and add the rib eye. Seal, and massage marinade into the meat. Steaks can be marinated  for 20 minutes up to 2 days in advance.

Gigi Marinated Rib Eye Steak CookedTo cook rib eye: Season steaks with salt and pepper and place on the hottest portion of the grill. Cook until fully seared and nicely colored, 2 to 3 minutes, then turn and repeat on the other side. If you can turn off one side of the grill, move the steaks over to this side, turn the other side on high and close the cover, allowing the meat to ‘roast’ to doneness without charring. Otherwise, prepare your grill with all of the charcoal or wood on one side allowing you to move the meat to the other once grill seared. Cook, turning once or twice, to desired doneness, about 10-12 minutes longer for medium rare.

Grilling Like a Pro

During the summer months our 2-inch thick marinated Rib-eye steaks fly out of the meat cases at Gigi Market. But we always get the question, “It’s so thick, how do I cook it to doneness without charring the outside?”

Here are some step-by-step directions to have you grilling like a pro!

For a gas grill:

1)    The grill should be about 6 inches from the heat source. Place one side of the grill on high, leave other on the lowest temperature, or even completely off. Have a spray bottle of water handy to extinguish any flare up that might char the meat.
2)    Season meat with salt and pepper and place on hot portion of the grill. Cook for about 2 minutes, or until nicely seared; turn 90 degrees and cook another 1 to 2 minutes.
3)    Move the meat to the other side of the grill, close the cover and allow it to slowly cook, about 8 to 12 minutes to desired doneness.
4)    When it is undercooked it will feel spongy and soft; it will barely spring back when pressed lightly with a finger in the center. The meat will get firmer and springier the more it cooks.

If using a meat thermometer:

125-130 F = rare
130-135 F = medium rare
140-145 F = medium
155-160 F = well

Remove the steak from the grill and place on a cutting board and loosely tented with foil; let “rest” for 5 to 10 minutes. Slice steak across the grain to desired thickness.

Note: The same procedure can be used with a charcoal grill, just make sure all coals are to one side of the grill so that you have a cool side to finish cooking the steak without burning.

And, voila! 

You’ll notice a delicious, fresh marinade on my meat, here’s the recipe for that as well!

GIgi Marinade

(Makes approximately 3 cups)

2 small bunches of fresh sage (about 2 ounces)
1 large bunch fresh Italian parsley (about 3 ounces)
3 large sprigs of fresh rosemary, leaves striped from stems; stems discarded
4 large garlic cloves, crushed
3 to 4 cups extra-virgin olive oil

In the work bowl of a food processor or blender, pulse together sage, parsley, rosemary, garlic, and ½ cup of the olive oil. With motor running, pour remaining oil in a thin stream through the feed tube. When combined, but herbs still visible, transfer to a storage container. Store refrigerated for up to 1 week.

Happy grilling!

-Laura