Garlic-Crusted Rib-Eye Steaks

Prep Time
Cook Time
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"A very flavorful steak preparation from Weber’s Way to Grill by Jamie Purviance. The trick is making a paste with the garlic, which prevents the garlic from burning while on the grill. I’ve used this on New York strip steaks, as well. Prep time includes time for the steaks standing before grilling."

Original recipe yields 4 servings


  • Serving Size: 1 (396.2 g)
  • Calories 1081
  • Total Fat - 74.7 g
  • Saturated Fat - 23.8 g
  • Cholesterol - 349.9 mg
  • Sodium - 2001.3 mg
  • Total Carbohydrate - 1.6 g
  • Dietary Fiber - 0.3 g
  • Sugars - 0.1 g
  • Protein - 94.6 g
  • Calcium - 147.1 mg
  • Iron - 5.6 mg
  • Vitamin C - 7 mg
  • Thiamin - 2.6 mg

Step 1

Start by making the paste. On a cutting board, thinly slice the garlic, then finely chop the garlic. Sprinkle the chopped garlic with the salt. Give the garlic another mince. Use the side of the knife to smash the garlic into a paste, drag the knife over the garlic until it is thin. Put the garlic in a small bowl. Mix in the parsley, olive oil, balsamic, and pepper.

Step 2

Smear the paste on both sides of the steaks. Allow the steaks to stand 20 to 30 minutes before grilling. Grill on direct high heat to your desired doneness.

Tips & Variations

  • Grill


The steaks were loaded with flavor and we enjoyed them very much. Very juicy and tender, which is what I was looking for. Thanks for this one!

review by:
(28 Nov 2018)


9:00 PM Holy Moly!!! These steaks are delish!! so tender and the flavor was amazing.. the balsamic added a mild kick , it was like a buttery kick to the taste buds!!! A-M-A-Z-I-N-G!!!!! ... everyone needs to make these steaks! 6pm> currently marinating these in mu fridge until after 8 pm.. Will write full review after its cooked

review by:
(3 Oct 2018)