For the rib eye: Ingredients: 2 rib eye steaks 2 cloves garlic 6 sprigs fresh rosemary 16 sprigs fresh thyme 30 leaves of fresh Italian parsley Salt and pepper 150 ml organic olive oil Method: ...

The marinade is best after 12-24 hrs in the fridge so feel free to make it in advance. 2. Grill the steak: Remove your steak from the refrigerator about 30 minutes prior to grilling for best results.

1. Mix marinade ingredients in a bowl. Refrigerate, covered, 30 minutes. 2. Preheat grill or grill pan to medium-high. 3. Remove chilled marinade from refrigerator; coat steaks. Grill over medium ...

4 x 350g dry-aged rib-eye steaks, on the bone sea salt, to taste extra virgin olive oil fresh lemon wedges, to serve Method PLACE THE WHOLE spices in a dry frying pan over a medium heat.

Season to taste, then set aside. To cook: Remove ribeye from marinade and bring to room temperature. Preheat barbecue to medium-high heat. Preheat the oven to 200°C.

PORTSMOUTH, Va. (WAVY) – Chef Michael Kellum from Berret’s Seafood Restaurant and Taphouse Grill is in the kitchen making cola marinated ribeye steak and their famous crab cakes with no filler.

Instructions: Whisk the hoisin sauce, honey, ginger, garlic, whiskey and salt together in a small bowl. Place the steaks in a sealable plastic bag. Pour the marinade into the bag with the steaks ...