1/5 Photos of Greek Grilled Ribeye Steaks
1 hr 20 mins
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.
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- 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)
- 1 large lemon, cut into wedges
- 1Combine 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.).
- 2Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
- 3Grill 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.
- 4Serve with lemon wedges on the side.
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Nutritional Facts for Greek Grilled Ribeye Steaks
Serving Size: 1 (40 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 143.2
- Calories from Fat 137
- Total Fat 15.3 g
- Saturated Fat 2.1 g
- Cholesterol 0.0 mg
- Sodium 292.0 mg
- Total Carbohydrate 3.2 g
- Dietary Fiber 1.4 g
- Sugars 0.0 g
- Protein 0.3 g
The following items or measurements are not included:
rib eye steaks