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Tuscan Grilled Rib-eye


  • 2-4 bone in beef ribeyes
  • California Olive Ranch extra virgin olive oil
  • Sea salt
  • Fresh cracked black pepper
  • 3 tbs coarsely chopped fresh rosemary
  • 3 medium cloves garlic, thinly sliced


  1. Set out the steaks while pre-heating a charcoal or gas grill, preferably around 400F.
  2. Brush steaks with a little oil and then season with sea salt and pepper. Place on the preheated grill and cook to desired doneness.
  3. While steaks are grilling, in a small pan on low heat gently warm ½ cup California Olive Ranch extra virgin olive oil, rosemary and garlic. Do not boil; just gently warm for about 5 minutes.
  4. Pour the warm herbed and garlic oil into a large baking dish. When the steaks are done, immediately transfer the steaks to the oil. Coat each side of the steaks and let them sit in the oil for about 5 minutes.
  5. Serve immediately topping each steak with the herbed, garlic and steak jus oil. A fresh salad of spring greens topped with Smokey bleu and candied hazelnuts is the perfect complement to the steaks.

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