Description
This Best Steak Marinade Recipe infuses rib eye steaks with a perfect blend of savory, tangy, and aromatic flavors. Marinated for hours and cooked to your desired doneness in a cast iron skillet, these steaks come out juicy, tender, and ready to impress. Topped with cold butter and fresh parsley, they’re ideal for a delicious, restaurant-quality meal at home.
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 Finishing
- 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 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 well to create a uniform marinade.
- 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 and flip to coat all sides evenly. Seal the bag or cover the dish tightly with plastic wrap. Marinate in the refrigerator for 4 hours, or for best results, overnight, turning the steaks midway through the marinating time.
- Bring Steaks to Room Temperature: Remove the steaks from the refrigerator and marinade 20-30 minutes before cooking. Set them on a cutting board to reach room temperature, which ensures even cooking and juicier steaks.
- Heat the Cast Iron Skillet: Place the cast iron skillet over medium heat on the stovetop and allow it to preheat thoroughly. If your skillet is new or not well-seasoned, add 1/2 tbsp olive oil to prevent sticking.
- Sear the Steaks: Season each steak lightly with sea salt. Place steaks in the hot skillet and cook each side for 4 minutes, watching closely to avoid burning. Flip and repeat until both sides are seared well.
- Cook to Desired Doneness: Reduce heat to medium low and continue cooking steaks, flipping every 3 minutes. Use a meat thermometer to check internal temperature and cook to your preferred 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 steaks from the skillet and place on a cutting board. Tent loosely with foil and let them rest for 5 minutes to allow juices to redistribute and retain moisture.
- Finish and Serve: Top each rested steak with a pat of cold butter and sprinkle with finely chopped parsley. Serve immediately for a juicy, flavorful steak experience.
Notes
- Use a ziplock bag if you don’t have a marinade container for easy marinating and cleanup.
- Allowing steaks to come to room temperature before cooking gives juicier, better-cooked results.
- Always let steaks rest for at least 5 minutes after cooking to lock in juices.
- Slice steak against the grain for the most tender bites.
- If grilling instead of pan-searing, pat steaks dry 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 and above.
Nutrition
- Serving Size: 1 steak (approx. 8 oz)
- Calories: 560 kcal
- Sugar: 2 g
- Sodium: 780 mg
- Fat: 42 g
- Saturated Fat: 13 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 45 g
- Cholesterol: 130 mg
