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Ingredients

10 cloves garlic, roughly chopped 1 tablespoon chopped fresh oregano 1 tablespoon chopped fresh basil 1 tablespoon chopped fresh parsley 1 teaspoon chopped fresh rosemary 1 tablespoon kosher salt ½ cup olive oil 2 tablespoons balsamic vinegar 1 teaspoon white pepper 3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick

Nutrition Info

1077.8 calories carbohydrate: 5.7 g cholesterol: 187.6 mg fat: 93.9 g fiber: 0.5 g protein: 50.7 g saturatedFat: 28.5 g servingSize: - sodium: 2082.7 mg sugar: 1.6 g transFat: : - unsaturatedFat: : -

Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl, set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

3 steaks

Boneless rib-eye with a flavorful Italian glaze.