• 1/2 Cup J. Olive Co. Serrano-Honey Balsamic
  • 1/2 Cup J. Olive Co. Chipotle Olive Oil
  • 1 Tbsp sea salt
  • 2 cloves Garlic, Minced
  • fresh ground pepper to taste
  • 4 – 8 to 10 oz. ribeye steaks


  1. Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.
  2. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
  3. Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.

Original recipe and image found at Paducah Olive Oil