8 cloves garlic, finely chopped
3 Anaheim chili peppers, stems removed, roughly chopped
3 tablespoons finely chopped fresh oregano leaves
½ cup canola oil
3 1-inch-thick bone-in rib-eye steaks (around 1 pound each)
Kosher salt and coarsely ground pepper
1. Stir together the garlic, chilis, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hour and up to 8 hours.
2. Preheat a grill to high. Remove the steaks from the refrigerator 30 min before grilling to take the chill off. Remove from the marinade. Season liberally on both sides with salt and pepper.
3. Grill the steaks until slightly charred and an instant read thermometer registers 130 degrees for medium rare, about 4 minutes per side. Remove from the to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off bone and cut into ½-inch slices.
Rib-eyes are flavorful enough that they don’t need more than the meat and coarse black pepper. But they can also stand up to big flavors such as fresh chilis and garlic if you want.
Total: 1hr 20min (plus 4hr marinade)