Description
This steak marinade transforms an everyday steak into a juicy, flavor-packed delight. It combines salty, sweet, savory, and tangy elements, ensuring a tender and flavorful steak every time.
Ingredients
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon minced garlic
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- ⅛ teaspoon red pepper flakes
- 4 ribeye steaks
- 4 tablespoons cold butter (in 1‑Tbsp pats)
- Finely chopped parsley (for garnish)
- Sea salt (for garnish)
Instructions
- In a small bowl, whisk together the soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes.
- Place the ribeye steaks in a gallon-size freezer bag or 9×13 dish, pour the marinade over them, and seal or cover it well.
- Refrigerate the steaks for 2–4 hours, or overnight for extra flavor, flipping halfway if leaving overnight.
- About 20–30 minutes before cooking, remove the steaks to let them warm to room temperature.
- Preheat the grill (or pan) to high, around 450–500°F, and clean and oil the grates (or skillet).
- Pat the steaks dry, then grill or sear them for about 3–4 minutes per side, flipping only once.
- Use a meat thermometer to check doneness: RARE 120–130°F, MEDIUM-RARE 130–135°F, MEDIUM 135–145°F, MEDIUM-WELL 145–155°F, WELL 155°F+.
- Once done, rest the steaks under foil for 5 minutes, then top each with a pat of butter and sprinkle parsley and sea salt before serving.
Notes
- Discard marinade that has touched raw meat.
- Store raw marinated steaks in the fridge for up to 24 hours.
- Make-ahead marinade (unused) can be stored for up to 2 weeks in the fridge.
- Frozen steaks in marinade can be kept for up to 2 months—thaw overnight before cooking.
- Leftover steaks can be refrigerated for up to 3 days and reheated in a skillet.
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 2g
- Sodium: 1300mg
- Fat: 35g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 80mg
