Description
This Best Steak Marinade Recipe creates tender, flavorful rib eye steaks by marinating them in a savory blend of soy sauce, lemon juice, Worcestershire sauce, and Italian seasonings. After marinating, the steaks are seared in a cast iron skillet to perfection, resulting in juicy, melt-in-your-mouth bites topped with butter and fresh parsley for an irresistible finish.
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
Main Ingredients
- 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 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 combine all 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, flipping them to ensure all sides are coated. Seal the bag or cover the dish with plastic wrap and refrigerate for 4 hours or overnight for best flavor. Turn steaks halfway through marinating if possible.
- Bring Steak to Room Temperature: About 20-30 minutes before cooking, remove the steaks from the refrigerator and marinade. Place them on a cutting board to come to room temperature—this helps achieve a better, juicier cooked steak.
- Heat Skillet: Preheat a cast iron skillet on medium heat over the stovetop until hot. If the skillet is new or not well seasoned, add ½ tbsp olive oil to prevent sticking before adding the steaks.
- Sear the Steaks: Place each steak into the hot skillet and season with sea salt. Cook and sear each side for 4 minutes, watching carefully to avoid burning. Flip and sear the other side for the same time.
- Continue Cooking: Lower heat to medium-low, and continue cooking the steaks, flipping every 3 minutes until the internal temperature reaches your desired doneness (use a meat thermometer to check).
- Rest Steaks: Remove the steaks from the skillet and place on a cutting board. Tent loosely with foil and let rest for 5 minutes to allow the juices to redistribute inside the meat.
- Serve: Top each rested steak with a pat of cold butter and sprinkle with freshly chopped parsley. Serve immediately and enjoy!
Notes
- Internal Temperatures for doneness: Rare 120-130°F, Medium Rare 130-135°F, Medium 135-145°F, Medium Well 145-155°F, Well Done 155°F and up.
- If you don’t have special marinade containers, use a ziplock bag—it works just as well.
- Letting the steak come to room temperature before cooking results in juicier, more evenly cooked meat.
- Always let your steak rest for at least 5 minutes after cooking to keep juices inside.
- For tender steak slices, cut against the grain when serving.
- If grilling, pat steaks dry after marinating to prevent flare-ups.
Nutrition
- Serving Size: 1 steak
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 42 g
- Saturated Fat: 13 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.3 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 35 g
- Cholesterol: 115 mg
