Follow these steps for perfect results
dry red wine
olive oil
fresh lemon juice
dried marjoram
dried thyme
garlic salt
crushed red pepper flakes
rib eye steaks
garlic salt
Combine red wine, olive oil, lemon juice, marjoram, thyme, and garlic salt, and red pepper flakes in a resealable bag.
Add steaks to the bag, seal, and turn to coat with marinade.
Marinate in the refrigerator for 30 to 60 minutes.
Remove steaks from bag and discard marinade.
Let steaks stand at room temperature for 20 to 30 minutes.
Season both sides of each steak with garlic salt.
Grill steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once.
Remove from grill and let rest for 2 to 3 minutes.
Serve warm.
Expert advice for the best results
Use a meat thermometer to ensure accurate doneness.
Marinate longer for a more intense flavor.
Everything you need to know before you start
10 minutes
Marinate steaks a day in advance.
Serve steak whole on a plate with a side of roasted vegetables.
Roasted vegetables
Mashed potatoes
Side salad
Complements the beef and marinade.
Discover the story behind this recipe
Associated with outdoor grilling and flavorful marinades.
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