Description
This Best Steak Marinade Recipe enhances rib eye steaks with a flavorful blend of soy sauce, lemon juice, Worcestershire sauce, garlic, and Italian seasonings. Marinated for 4 hours and cooked in a cast iron skillet, the steak turns tender, juicy, and perfectly seared. Finished with butter and fresh parsley, this recipe guarantees a melt-in-your-mouth steak experience.
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
Steak and Garnish
- 4 rib eye steaks
- 4 tbsp cold butter, cut into 1 tbsp pats
- Finely chopped parsley for garnish
- Sea salt to taste (optional)
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 until well mixed.
- Marinate 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 and refrigerate for 4 hours, turning the steaks halfway through. For best flavor, marinate overnight if desired.
- 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 come to room temperature, which helps achieve an evenly cooked steak.
- Preheat Skillet: Heat a cast iron skillet over medium heat on the stovetop until hot. If the skillet is new or not well-seasoned, add ½ tbsp olive oil to prevent sticking.
- Sear Steaks: Place each steak into the hot skillet, season with sea salt if using, and sear for 3-4 minutes on each side without burning. Flip carefully and repeat this searing process.
- Cook Through: Lower the heat to medium-low and continue cooking the steaks, flipping every 3 minutes. Use a meat thermometer to check the internal temperature until your desired doneness is reached (e.g., 130-135°F for medium rare).
- Rest Steaks: Remove the steaks from the skillet and place them on a cutting board. Tent them loosely with foil and rest for 5 minutes to allow juices to redistribute, ensuring tender and juicy meat.
- Finish and Serve: Top each rested steak with a pat of cold butter and sprinkle with finely chopped parsley. Serve immediately for the best flavor.
Notes
- Use a ziplock bag as a convenient marinade container if you don’t have specialized containers.
- Allowing meat to come to room temperature before cooking yields a juicier, more evenly cooked steak.
- Always rest steaks for at least 5 minutes after cooking to lock in juices.
- Slice steak against the grain for maximum tenderness.
- If grilling, pat the steaks dry after marinating to prevent flare-ups from excess marinade.
- Use a meat thermometer to achieve perfect 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).
Nutrition
- Serving Size: 1 steak
- Calories: 580 kcal
- Sugar: 2 g
- Sodium: 1050 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 130 mg
