Skip to content

Rib-Eye Steaks with Mediterranean “Marine-ade”

August 20, 2011

This is the original recipe is from Lance Cpl. Jaynine Goodroe as seen in Command of the Grill: A Salute to Steak  (Weber, $10 paperback), that will benefit Marines wounded or killed in the line of duty and their families.


1/2 cup dry red wine
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon dried marjoram
1 teaspoon dried thyme
1 teaspoon garlic salt
1 teaspoon crushed red pepper flakes


4 rib-eye steaks, 10 to 12 ounces each and about 1 inch thick
1 teaspoon garlic salt

In a large plastic resealable plastic bag set inside a large bowl, combine the marinade ingredients. Add the steaks to the bag. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag back in the bowl, and marinate for 30 to 60 minutes.

Remove the steaks from the bag and let the excess liquid drip off. Discard the marinade. Let the steaks stand at room temperature for 20 to 30 minutes before grilling.

Just before grilling, season both sides of each steak with the garlic salt.

With the lid closed, grill the steaks over direct high heat (500 to 550 degrees Fahrenheit) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily over indirect high heat.)

Remove from the grill and let rest for 2 to 3 minutes. Serve warm.

Makes 4 servings.

My Notes:

  • I forgot to get a lemon at the store, so instead of fresh lemon juice, I used lime juice from a bottle. Still delicious.
  • I had plenty of marinade for 8 steaks. I didn’t put them in a bowl. Just flat on the refrigerator shelf in the ziplock.
  • I am afraid of my grill, so I did broiled mine in the oven at 450 degrees F for 8 minutes on each side. Still delicious.
  • Be aware that some sugar is used to start the fermentation process of the wine. I got the cheapest, driest red wine I could get my hands on and didn’t have any reaction. To be absolutely sure, however, you could substitute grape juice, cherry juice, apple cider, or even balsamic vinegar for the wine.
No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: