Description
This Best Steak Marinade Recipe infuses rib eye steaks with bold, savory flavors using a blend of soy sauce, lemon juice, olive oil, and aromatic seasonings. Perfect for grilling or pan-searing, it yields juicy, tender steaks topped with butter and fresh parsley for an exceptional dining experience.
Ingredients
Scale
Marinade
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasonings
- ⅛ tsp red pepper flakes
Steak and Garnish
- 4 rib eye steaks
- 4 tbsp cold butter, cut into 1 tbsp pats
- Sea salt, to taste
- 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 the flavors.
- Marinate Steaks: Place the rib eye steaks in a large gallon-sized ziplock bag or a 9×13-inch baking dish. Pour the marinade over the steaks, ensuring all sides are coated by flipping the steaks. Seal the bag or cover the dish with plastic wrap and marinate in the refrigerator for 4 hours. For best flavor, marinate overnight, turning steaks halfway through.
- Bring Steaks to Room Temperature: Remove the steaks and marinade from the refrigerator 20-30 minutes before cooking. Place the steaks on a cutting board to warm slightly; this step helps in achieving a juicier, more evenly cooked steak.
- Heat Skillet: Place a cast iron skillet over medium heat on the stovetop and allow it to heat fully. If the skillet is new or unseasoned, add ½ tbsp olive oil to prevent sticking.
- Sear Steaks: Add the steaks to the hot skillet, season with sea salt, and sear each side for 3-4 minutes until a brown crust forms. Flip carefully to avoid burning.
- Cook Through: Reduce heat to medium-low and continue cooking, flipping every 3 minutes. Use a meat thermometer to reach the desired internal temperature: 130-135°F for medium rare or as preferred.
- Rest Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and rest for 5 minutes to allow juices to redistribute, ensuring tender and flavorful meat.
- Serve: Top each steak with a pat of cold butter and sprinkle with finely chopped parsley. Serve immediately for the best flavor and presentation.
Notes
- Use a ziplock bag for marinating if you don’t have specialized containers; it works just as well.
- Bringing meat to room temperature before cooking results in juicier, more evenly cooked steaks.
- Always let the steak rest for at least 5 minutes after cooking to retain juices and flavor.
- Slice steak against the grain for the most tender bites.
- If grilling, pat steaks dry before placing on the grill to prevent flare-ups from excess marinade.
- Internal temperature guide: Rare (120-130°F), Medium Rare (130-135°F), Medium (135-145°F), Medium Well (145-155°F), Well Done (155°F+).
Nutrition
- Serving Size: 1 steak
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 120 mg
