Instructions

• 3 or 4 ribeye steaks
• 1/3 cup Lake George Olive Oil Co. Blackberry Ginger Dark Balsamic Vinegar
• 1/4 cup Lake George Olive Oil Co. Garlic Infused Extra Virgin Olive Oil
• 1 Tbsp dijon style mustard
• 2 tsp Himalayan Pink Sea Salt

Instructions

1. Prepare the grill or broiler. In a medium, bowl, whisk the mustard with the Himalayan Pink Sea Salt and Lake George Olive Oil Co. Blackberry Ginger Dark Balsamic Vinegar until blended thoroughly.
2. Slowly drizzle in the Lake George Olive Oil Co. Garlic Infused Extra Virgin Olive Oil, whisking quickly and continuously. The Marinade should become thick and emulsified.
3. In a sealable container or large ziplock bag, place up to four ribeye steaks and thoroughly coat with the marinade. Refrigerate for up to two hours, turning the steaks at least once during the process.
4. Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest loosely covered at room temperature for 10 minutes before serving.