Description
This Best Steak Marinade Recipe transforms rib eye steaks into juicy, flavorful cuts perfect for any occasion. The marinade combines savory soy sauce, tangy lemon juice, hearty olive oil, and a blend of spices to tenderize and enhance the meat. Cooked in a cast iron skillet, these steaks develop a beautiful sear and rich taste, topped with butter and fresh parsley for a delicious finishing touch.
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 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. Mix thoroughly to blend the flavors.
- Marinate the Steaks: Place the rib eye steaks into a large gallon-sized ziplock bag or a 9×13 inch baking dish. Pour the prepared marinade over the steaks and flip to coat all sides evenly. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for 4 hours, turning the steaks halfway through. For best results, marinate overnight if time allows.
- Bring Steaks to Room Temperature: About 20-30 minutes before cooking, remove the steaks from the refrigerator and discard the marinade. Let the steaks rest on a cutting board to reach room temperature, which ensures even cooking and a juicy texture.
- Preheat the Skillet: Place a cast iron skillet on the stovetop and heat it over medium heat until hot. If the skillet is not well-seasoned or is new, add 1/2 tbsp olive oil to prevent sticking.
- Sear the Steaks: Lay each steak in the hot skillet and season with sea salt. Cook for 4 minutes on one side until a nice sear forms, then flip and sear the other side for 4 minutes. Keep a close eye to prevent burning.
- Finish Cooking on Lower Heat: Reduce the heat to medium low and continue cooking, flipping every 3 minutes. Use a meat thermometer to check the internal temperature and cook to your desired doneness: rare (130°F), medium rare (135°F), medium (145°F), medium well (155°F), or well done (above 155°F).
- Rest the Steaks: Remove the cooked steaks from the skillet and place on a cutting board. Tent them loosely with foil and let rest for 5 minutes to allow juices to redistribute throughout the meat.
- Serve: Top each rested steak with a pat of cold butter and sprinkle with freshly chopped parsley. Serve immediately for best flavor and juiciness.
Notes
- Internal temperatures guide: Rare 120-130°F, Medium Rare 130-135°F, Medium 135-145°F, Medium Well 145-155°F, Well Done 155°F and up.
- Use a ziplock bag for marinade if you don’t have a container; it works just as well and saves cleanup.
- Cooking steaks at room temperature improves juiciness and tenderness.
- Always let the steak rest for at least 5 minutes after cooking to keep juices inside the meat.
- Slice steak against the grain for tender bites.
- If grilling, pat steaks dry before cooking to avoid flare-ups from excess marinade.
Nutrition
- Serving Size: 1 steak
- Calories: 550 kcal
- Sugar: 1 g
- Sodium: 850 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 120 mg
