Preheat your grill or a large skillet over medium-high heat. If using a grill, ensure it’s well-oiled to prevent sticking.
In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, salt, pepper, balsamic vinegar, Dijon mustard, and honey to create a marinade.
Place the beef chops in a large resealable plastic bag or a shallow dish and pour the marinade over the chops. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Remove the chops from the marinade and let them sit at room temperature for about 15 minutes before cooking.
Grill the chops for about 4-5 minutes on each side for medium-rare, or longer if you prefer them more well-done. If using a skillet, cook for the same amount of time, adjusting for the thickness of the chops.
Once cooked, remove the chops from the heat and let them rest for 5 minutes before serving. This helps retain the juices.
Serve the beef chops with your favorite sides, such as roasted vegetables or mashed potatoes.
Notes
For a smoky flavor, add a pinch of smoked paprika to the marinade.
Try substituting the ribeye with New York strip or sirloin for a different taste and texture.