Rib-Eye Steaks Marinated with Fennel and Rosemary
Photo by Christopher Hirsheimer
Ingredients
- One 2-bone standing beef rib roast (about 5 lb.), chine bone and fat cap removed, cut between the bones into 2 rib-eye steaks
- Kosher salt and freshly ground black pepper
- ¼ cup chopped fresh rosemary
- 4 tsp. ground fennel seed
- 1 cup extra-virgin olive oil
Combine the oil, rosemary, fennel seed, 1 tsp. salt, and 1 tsp. pepper in a small bowl. Set about 6 Tbs. of the marinade aside. Put the steaks in two shallow baking pans. Pour the remaining marinade over the steaks. Cover and marinate at room temperature for 2 hours, turning every 30 minutes. Hea...
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