Description
This Best Steak Marinade Recipe enhances the flavor and tenderness of rib eye steaks with a balanced blend of soy sauce, lemon juice, olive oil, and spices. Marinated for up to 4 hours or overnight, the steaks are perfectly seared in a cast iron skillet to create a juicy, melt-in-your-mouth main course finished with a pat of butter and fresh parsley.
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
- Sea Salt to taste
- 4 tbsp cold butter, cut into 1 tbsp pats
- Finely chopped parsley for garnish
Instructions
- Prepare the 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 until well mixed.
- Marinate the steaks: Place the rib eye steaks in a large gallon-sized ziplock bag or a 9×13 baking dish. Pour the marinade over the steaks, ensuring all sides are coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for 4 hours, turning the steaks halfway through. For best flavor, marinate overnight if possible.
- Bring steaks to room temperature: Remove the steaks from the refrigerator and marinade 20-30 minutes before cooking. Place on a cutting board to allow the meat to reach room temperature for even cooking.
- Preheat the skillet: Place a cast iron skillet over medium heat on the stovetop and bring it up to temperature before adding the steaks. If the skillet is new or not well seasoned, add ½ tablespoon olive oil to prevent sticking.
- Sear the steaks: Place each steak in the hot skillet and season with sea salt. Cook and sear each side for 4 minutes, watching carefully to prevent burning. Flip and repeat on the opposite side.
- Finish cooking at lower heat: Reduce the heat to medium low and continue cooking, flipping every 3 minutes until the internal temperature reaches your desired doneness (use a meat thermometer for accuracy).
- Rest the steaks: Remove the cooked steaks to a cutting board and tent loosely with foil. Let them rest for 5 minutes to allow the juices to redistribute within the meat.
- Serve: Top each steak with a pat of cold butter and sprinkle with finely chopped parsley. Serve immediately for the best flavor and juiciness.
Notes
- Internal Temperature Guidelines: Rare (120-130°F), Medium Rare (130-135°F), Medium (135-145°F), Medium Well (145-155°F), Well Done (155°F +)
- If you don’t have fancy marinade containers, a resealable bag works perfectly well.
- Letting steaks come to room temperature before cooking results in even cooking and juicier meat.
- Rest steaks after cooking for at least 5 minutes to retain juices.
- For tender slices, cut steak against the grain.
- If grilling instead of using a skillet, pat steaks dry before cooking to reduce flare-ups.
Nutrition
- Serving Size: 1 steak
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 140 mg
