Broiled Ribeye Steak

Too cold to barbecue? Why not use the broiler? It’s so quick and easy.

Servings: 2


  • 2 small ribeye steaks (about 16 oz. each)†
  • 3 Tablespoons red wine vinegar
  • 1 Tablespoon EVOO
  • 2 tsp dried oregano
  • 1/4 tsp black pepper
  • 2 tsp garlic, minced
  • 1/2 tsp pink Himalayan salt
  • broiler pan with insert (baking sheet can also be used)


  1. In a large sealable food storage bag, mix the oil, vinegar, oregano, garlic, salt and pepper.
  2. Add the steaks, then seal the bag. Keep turning the bag until both sides are coated well with mixture. Marinate in the refrigerator for 30 minutes.
  3. Place the oven rack about 6 inches from the broiler unit.
  4. Line the broiler pan or a baking sheet with tin foil for easy clean up and lay the broiler insert on top of the broiler pan.
  5. Place the empty broiler pan on the oven rack and preheat oven until hot, about 5 or 6 minutes. Remove the pan. Be careful, the pan is very hot.
  6. Place the steaks in the center and broil (no turning) until nicely browned.
    • Rare  – broil for 5 minutes and remove.
    • Medium Rare – broil for 6 minutes and remove.
  7. Let the steaks sit for about 8 minutes before eating.

My husband couldn’t believe they cooked so quickly. Rare was perfect for him. I like mine Medium Rare as shown in the photo below.

Serve with a vegetable, potatoes and a salad. Enjoy!

† A 16 oz. ribeye is way too much for me but not hubby. Leftovers can be sliced and added to a nice lunch salad.

Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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