"Serve Grilled Ribeye Steaks at your next tailgate for backyard barbecue gathering. Here’s a simple recipe for grilling at home, just like the pros do it at your favorite steakhouse."
4 ribeye steaks, 16 to 18 ounces each
4 cloves fresh garlic
1/4 cup olive oil
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
4 tablespoons fresh thyme
2 tablespoons fresh rosemary, chopped
2 tablespoons smoked Spanish paprika, hot
1/4 cup kosher salt
2 tablespoons black pepper
In a small, double-bottomed pot, place the garlic and olive oil. Bring to a boil, reduce to a low simmer, and slowly “fry” the garlic until tender and golden. Remove from the stove, and chill.
In a bowl, place the mustard, vinegar, thyme, rosemary, paprika and garlic. Mix thoroughly, mashing the garlic into the mix. Add the oil.
Season the steaks liberally with salt and pepper. Let stand for 10 minutes. Smear the marinade all over the ribeyes, wrap in ziplock bag, and marinate for 4 hours.
Remove and grill to temperature. Allow to rest for 5 minutes prior to serving.