Marinated Rib-Eye Steaks


Steak and baked potatoes are Friday night favorites at my house. Served along with a big green salad, it’s a simple and delicious way to start the weekend. When I’m in the mood for something one notch above our usual plain grilled or broiled steaks, I’ll whip up this delicious and simple marinade which comes together in no time. It flavors the meat beautifully, without overshadowing it, as many commercial marinades do.

With my Viking and outdoor grill, I can grill my steaks indoors or out, and also can take advantage of the wonderful infrared broiler, which has become one of my favorite features. Steaks are quickly seared to medium with a mere two to three minutes per side under the broiler. Don’t limit your meat selection to rib-eyes when whipping up this marinade. It also pairs exceptionally well with London broil or flank steak.

  • 2 tablespoons Dijon mustard
  • 1 teaspoon crushed garlic
  • 2 tablespoons white balsamic or white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • Freshly ground black pepper, to taste
  • 2 8-ounce rib-eye steaks or 1 London broil or flank steak
Place mustard, garlic, vinegar, olive oil, salt and pepper in a gallon-sized zip-top plastic bag. Squeeze well to combine. Add steaks and marinate, refrigerated, for 1 hour, or at room temperature for 10 minutes. (If using London broil or flank steak, place the meat in the bag and marinate, refrigerated, for several hours or over night.)

Cook steaks for 3 to 5 minutes per side on a hot grill, or 2 to 3 minutes per side under a Viking infrared broiler.

Makes 2 rib-eyes, or 4 servings of London broil or flank steak.