Description
This Best Steak Marinade Recipe infuses rib eye steaks with a perfect blend of savory, tangy, and spicy flavors, resulting in juicy, tender, and flavorful steaks. Marinated for hours and cooked on the stovetop in a cast iron skillet, these steaks are topped with butter and fresh parsley for an elevated finish.
Ingredients
Scale
Marinade Ingredients
- 1/3 cup soy sauce
- 1/3 cup lemon juice
- 1/2 cup olive oil
- 1/4 cup Worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- 1/2 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasonings
- 1/8 tsp red pepper flakes
Steak & Finishing Ingredients
- 4 rib eye steaks
- Sea salt to taste (optional)
- 4 tbsp cold butter (cut into 1 tbsp pats)
- Finely chopped parsley for garnish
Instructions
- Prepare Marinade: In a small mixing bowl, combine soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasonings, and red pepper flakes. Stir well to blend all flavors.
- Marinate Steaks: Place the rib eye steaks into a large gallon-sized ziplock bag or a 9×13 baking dish. Pour the marinade over the steaks, then flip them to coat all sides thoroughly. Seal the bag or cover the dish with plastic wrap. Refrigerate and marinate for 4 hours or overnight for the best flavor, turning the steaks halfway through the marinating process.
- Bring Steaks to Room Temperature: About 20-30 minutes before cooking, remove the steaks from the refrigerator and marinade and let them sit on a cutting board to reach room temperature. This ensures even cooking and juicier results.
- Heat Skillet: Place a cast iron skillet over medium heat on the stovetop and allow it to heat up fully. If your skillet is new or unseasoned, add 1/2 tbsp olive oil to prevent sticking before adding the steaks.
- Sear Steaks: Place each steak onto the hot skillet and season with sea salt. Sear for 3-4 minutes on each side, watching carefully to prevent burning, until a nice crust forms.
- Lower Heat & Cook Through: Reduce the heat to medium low and continue cooking the steaks, flipping every 3 minutes. Use a meat thermometer to monitor internal temperature until it reaches your desired doneness: rare (120-130°F), medium rare (130-135°F), medium (135-145°F), medium well (145-155°F), or well done (155°F+).
- Rest Steaks: Remove the steaks from the skillet and transfer to a cutting board. Tent loosely with aluminum foil and let rest for 5 minutes to redistribute juices inside the meat.
- Serve: Top each steak with a pat of cold butter and sprinkle with finely chopped parsley. Serve immediately and enjoy your perfectly marinated and cooked rib eye steaks.
Notes
- Internal Temperatures: Rare Steak: 120-130°F, Medium Rare: 130-135°F, Medium: 135-145°F, Medium Well: 145-155°F, Well Done: 155°F and up.
- If you don’t have fancy marinade containers, just use a ziplock bag for marinating—it works perfectly.
- Cooking room temperature meat leads to juicier, more evenly cooked steaks.
- Resting steaks for at least 5 minutes after cooking helps keep the juices inside, enhancing flavor and tenderness.
- Cut against the grain for the most tender bite when slicing steak.
- If grilling instead of pan-searing, pat steaks dry to remove excess marinade to prevent flare-ups on the grill.
Nutrition
- Serving Size: 1 steak (approx. 8 oz)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 40 g
- Saturated Fat: 12 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 120 mg
