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Rib eye steak with aromas

Difficulty: Easy Doses: for 4 people

one boneless rib-eye of about 550 g,

1 tablespoon lemon juice,

2 cloves of garlic,

2 sprigs of rosemary,

2 tablespoons extra virgin olive oil,




In order to define the rib eye, it is necessary to consider the subdivision of the half-carcases that can be carried out in traditional (with 6-8 ribs) or industrial (5 ribs). The preferred cooking is the grilled one, which must be thin to support the meat, but such as to allow a irradiation cooking from the embers.

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