Ribeye steak marinated in garlic, chili and oregano

Ingredients:

• 3 marbled ribeye steaks on the bone (about 450 g each), 2.5 cm each.
• 8 cloves garlic, finely chopped
• 3 Anaheim chili peppers, stems removed, coarsely chopped
• 3 tablespoons finely chopped fresh oregano leaves
• 1/2 cup vegetable oil
• Coarse salt and coarsely ground pepper

Preparation:

1. In a large baking dish, combine the garlic, chili, oregano, and vegetable oil. Add the beef and coat with the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
2. Preheat the grill to high. Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Remove the meat from the marinade and season both sides with salt and pepper.
3. Grill the steaks until grill marks appear and a thermometer reads 135°F (55°C) for medium-rare, about 4 minutes per side. Transfer the steaks to a cutting board and let rest, loosely covered with foil, for 10 minutes. Trim the bone and slice into 2cm-thick slices.
   
   Recipe Ribeye steak with sauce in the Spanish manner.