Grilled Southwestern Rib-eye Steak

The marbling in a rib-eye steak makes for a very flavorful and juicy steak without a lot of effort. The complex flavor developed by the dry rub seasoning is amazing and the marinade adds a final layer of flavor, making your mouth water in anticipation.

Prep Time 10 minutes (5 hours marinating time)
Cook Time 5 -10 minutes plus time to rest
Total Time 20 minutes plus time to marinate and time to rest
Yield Serves 4
Varietal Pairing These grilled rib eye steaks with herbs and aromatics call for an equally big red wine like Cabernet Sauvignon, warm-weather California Syrah or even Petit Syrah with its rich tannins, berry flavors and smooth acidity.


  • 4          1” thick rib-eye steaks, bone in
  • 1/2       t.          dried oregano
  • 1/2       t.          paprika
  • 1/2       t.          thyme
  • 1          T.         fresh rosemary, chopped
  • 1/4       t.          salt
  • 1/4       t.          pepper
  • 1/4       t.          red pepper flakes
  • 4          cloves   garlic, chopped
  • ½         small    red onion, chopped
  • ¼         cup       olive oil
  • ¼         cup       dry red wine (I use Syrah)
  • 2          T.         red wine vinegar

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Combine dry seasonings; sprinkle seasoning mix onto both sides of the steaks, rubbing into the meat. Place steaks in a re-sealable plastic bag. Refrigerate for an hour.

Whisk together oil, wine and red wine vinegar. Add minced garlic and chopped red onion; pour mixture over steaks, turning to coat. Reseal bag and place steaks in the refrigerator 4 hours, turning 2-3 times.

Remove steaks from marinade; pat dry and allow to come to room temperature. Grill steak over coals or gas until done to your liking. Allow to stand 10 minutes before serving.