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.

Place steaks on oiled grates; grill, uncovered, until a thermometer inserted into thickest portion registers between 130° and 135° (medium-rare), about 4 minutes per side.

I came across a recipe last week called "The Best Steak Marinade in Existence." Now, when a recipe's got a name like that, you've got to try it.

2 lb. rib-eye cap steaks 2 shallots, peeled and roughly chopped 1 head garlic, peeled 6 oz. aji amarillo chili paste 2 roasted red bell pepper 2 Tbsp. tomato paste 2 Tbsp. plus 1 tsp. extra-virgin ...

Curtis Stone's Grilled Rib Eye Steak with Roasted Bell Peppers 2 medium red bell peppers 2 medium yellow bell peppers ⅓ cup plus 1 Tbsp. extra-virgin olive oil, divided ¼ cup chopped fresh oregano ...

Unwrap steaks, and sprinkle all sides evenly with 4 teaspoons salt; let stand 20 minutes. Meanwhile, skewer okra and onions separately, spaced 1/2 inch apart, on 1/4-inch-wide flat metal skewers.