Description
This Best Steak Marinade Recipe combines a flavorful blend of soy sauce, lemon juice, olive oil, and spices to tenderize and enhance rib eye steaks. Marinated for hours and seared to perfection in a cast iron skillet, these juicy steaks finish with butter and fresh parsley, delivering a melt-in-your-mouth experience that's perfect for any steak lover.
Ingredients
Scale
Marinade Ingredients
- 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 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. Stir well to blend all flavors.
- Marinate the Steaks: Place the rib eye steaks into 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. Refrigerate and marinate for 4 hours, turning the steaks halfway through. For best flavor, marinate overnight if possible.
- Bring Steaks to Room Temperature: About 20-30 minutes before cooking, remove the steaks from the refrigerator and marinade. Place them on a cutting board to allow them to come to room temperature, which ensures even cooking and a juicy result.
- Preheat the Cast Iron Skillet: Place your cast iron skillet over medium heat on the stovetop and let it heat thoroughly. If your skillet is new or not well-seasoned, add ½ tbsp olive oil to prevent sticking.
- Sear the Steaks: Place each steak on the hot skillet and season with sea salt. Sear each side for 3-4 minutes until a brown crust forms. Flip carefully and repeat on the other side, watching to avoid burning.
- Cook to Desired Doneness: Reduce heat to medium-low and continue cooking, flipping every 3 minutes. Use a meat thermometer to check the internal temperature, aiming for rare (120-130°F), medium rare (130-135°F), medium (135-145°F), medium well (145-155°F), or well done (155°F and above) according to your preference.
- Rest the Steaks: Once cooked, transfer steaks to a cutting board and tent loosely with foil. Let rest for 5 minutes to allow juices to redistribute and ensure maximum tenderness.
- Finish and Serve: Top each steak with a pat of cold butter and sprinkle with finely chopped parsley. Serve immediately and enjoy your flavorful, juicy rib eye steaks.
Notes
- Use any sealable plastic bag as a marinade container if you don’t have a dedicated one.
- Allowing steaks to reach room temperature before cooking results in a juicier, more evenly cooked steak.
- Always rest the steak post-cooking for at least 5 minutes so juices remain inside the meat instead of running out.
- For tender bites, slice the steak against the grain when serving.
- If grilling, pat the steaks dry before cooking to reduce flare-ups caused by excess marinade.
- Monitor internal temperatures with a meat thermometer as cast iron skillets retain heat and can overcook quickly.
Nutrition
- Serving Size: 1 steak
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 50 g
- Saturated Fat: 15 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 140 mg
