Garlic-Crusted Rib-Eye Steaks

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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

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