Welcome To Echo & Rig Recipe

Make the Marinade

In a medium bowl, whisk together the olive oil, soy sauce, red wine vinegar, minced garlic, chopped rosemary, salt, and black pepper until well combined.

Marinate the Steak

Place the ribeye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Prepare the Grill

Preheat your grill to high heat. If using a gas grill, allow it to reach about 450°F. For charcoal, let the coals burn until they are covered with white ash.

Grill the Steak

Remove the steak from the marinade and let it rest at room temperature for 30 minutes before grilling. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Rest the Steak

Once done, remove the steaks from the grill and let them rest for 5-10 minutes before cutting into them. This allows the juices to redistribute throughout the meat.

Mix the Cocktail

In a cocktail shaker, combine vodka, fresh lemon juice, simple syrup, and fresh basil leaves. Fill the shaker with ice, cover, and shake vigorously for about 15 seconds.

Serve the Cocktail

Strain the mixture into a glass filled with ice. Top off with club soda and garnish with additional basil leaves if desired.