Ingredients
2 grass-fed ribeye steaks (6 oz each)
3 tbsp olive oil
2 tbsp lemon juice (freshly squeezed)
2 cloves garlic, minced
1 tsp Dijon mustard
1 tsp chili flakes
1 tbsp fresh thyme or rosemary
Salt and pepper to taste
Instructions
In a bowl, whisk together olive oil, lemon juice, garlic, mustard, chili flakes, and herbs.
Place steaks in a resealable bag or dish, and pour the marinade over them.
Refrigerate and marinate for 2 to 4 hours.
Remove steaks, pat dry, and let them come to room temperature for 10–15 minutes.
Heat grill or cast iron skillet to high heat.
Sear steaks 3–4 minutes per side for medium-rare, depending on thickness.
Let steaks rest for 5–10 minutes before slicing against the grain.
Notes
For extra richness, top with herb butter before serving. Pair with roasted vegetables or garlic mashed potatoes. Avoid over-marinating grass-fed beef, as it’s more delicate than grain-fed.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling, Pan-Searing
- Cuisine: American
- Diet: Gluten Free