Pomegranate Balsamic Grilled Rib-Eye Steak
This recipe couldn’t be more simple or flavourful. It also doesn’t hurt that rib-eye steak is an amazing cut of beef. Due to its intrinsic marbling it’s also a forgiving cut even when slightly over cooked.
Servings Prep Time
4steaks 5 minutes
Cook Time Passive Time
15minutes 6hours
Servings Prep Time
4steaks 5 minutes
Cook Time Passive Time
15minutes 6hours
Ingredients
Instructions
  1. n a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.
  2. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.
  3. Proceed with grilling or broiling the steaks. We usually cook a 10oz rib-eye for 10-15 minutes depending on how you prefer them cooked. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Recipe Notes

This recipe uses the Garlic Infused EVOO and the Pomegranate Dark Balsamic Vinegar. You could also use the following combination for a different taste: