Posted for ZWT6 Greek Region. In Greek: Brizoles Mosharisies sta Karvouna. In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or grilled in the oven, this is an easy and delicious dish. Using red drinking wine minimizes the acidity which toughens meat so it is highly recommended NOT to use red wine vinegar or lemon juice as that can create a tougher form of cooked meat.
- 4 rib eye steaks
- 1⁄2 teaspoon sea salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄2-3⁄4 teaspoon Greek oregano (Rigani)
- 1 1⁄2 tablespoons olive oil
- 3⁄4 tablespoon red wine (NOT red wine vinegar and NOT cooking wine)
- 3 tablespoons olive oil
- 1 teaspoon lemon zest, grated
- 1 large lemon, cut into wedges
- Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
- Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
- Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
- Serve with lemon wedges on the side.