Best grilled rib-eye

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10 min


6 servings

* PLUS Grilling Time: 10 minutes, Marinating Time: 60 minutes


  • 1/4 cup olive oil
  • 2 tbsp Tabasco sauce
  • 6 garlic cloves , minced, or 2 tbsp bottled chopped garlic
  • 2 tsp salt
  • 3 rib-eye or strip loin steaks , at least 1-in. thick, about 375 g each


  • In a small bowl or measuring cup, stir oil with Tabasco, garlic and salt. Place steaks on a large plate and brush mixture over both sides. Let stand, uncovered, at room temperature, from 1 to 2 hours. Or place steaks in a plastic bag or in a bowl and cover with plastic wrap. Refrigerate 4 hours or overnight.
  • When ready to cook, bring steaks to room temperature. Lightly oil grill. Preheat barbecue to medium-high. Place steaks on barbecue and grill, turning halfway through, until meat resists slightly when pressed, about 10 minutes for medium-rare. Remove meat to a cutting board. Thickly slice steaks and arrange on a platter. Spoon some Tarragon Beurre Blanc down centre of slices. Serve with Princess Caesar Salad.

Nutrition (per serving)

  • Calories
  • 332,
  • Protein
  • 35.2 g,
  • Carbohydrates
  • 1 g,
  • Fat
  • 19.9 g,
  • Sodium
  • 865 mg.

Here’s our no-fail recipe for juicy, flavourful rib-eye or strip loin steaks. Both are large thick cuts, so you can split one steak between two people. If you’re entertaining a hungry group, throw an extra steak on the grill–you’ll have plenty of the marinade to go around.