Description
This Best Steak Marinade Recipe infuses rib eye steaks with a perfect blend of savory, tangy, and slightly spicy flavors, resulting in juicy, tender, and flavorful steaks. The marinade combines soy sauce, lemon juice, olive oil, Worcestershire sauce, garlic, and Italian seasonings for a delicious day or overnight marination. Cooked in a hot cast iron skillet to achieve a beautifully seared crust and topped with butter and parsley, this steak recipe is ideal for elevating your dinner to a restaurant-quality experience at home.
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
Steak
- 4 rib eye steaks
- Sea salt to taste (optional)
Topping
- 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 ingredients.
- 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, ensuring all sides are coated by flipping the steaks over. Seal the bag or cover the dish with plastic wrap. Refrigerate and marinate for 4 hours, or preferably overnight for the best flavor, turning the steaks halfway through the marinating process.
- 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; this helps in achieving an evenly cooked and juicy steak.
- Preheat the cast iron skillet: Place a cast iron skillet over medium heat on the stovetop and allow it to heat thoroughly. If the skillet is new or not seasoned, add ½ tbsp of olive oil to prevent sticking.
- Sear the steaks: Add each steak to the hot skillet and season the top with sea salt. Cook and sear each side for 3-4 minutes, watching carefully to avoid burning. Flip to sear the other side similarly.
- Cook to desired doneness: Reduce heat to medium-low and continue cooking the steaks, flipping every 3 minutes. Use a meat thermometer to check internal temperature based on desired doneness (Rare 130°F, Medium Rare 135°F, Medium 145°F, Medium Well 155°F, Well Done 160°F+).
- Rest the steaks: Remove the cooked steaks from the skillet to a cutting board and tent with foil. Let them rest for 5 minutes to allow juices to redistribute, ensuring moist and flavorful meat.
- Add finishing touches: Top each steak with a pat of cold butter and sprinkle with finely chopped parsley. Serve immediately for the best taste experience.
Notes
- Use a meat thermometer to cook steaks to precise internal temperatures for preferred doneness.
- Marinating overnight intensifies the flavor; remember to flip halfway through for even marinade absorption.
- If using a new or unseasoned cast iron skillet, adding a bit of olive oil before cooking prevents sticking.
- Allowing the meat to come to room temperature before cooking ensures even heat distribution and juicier steaks.
- Let the steaks rest before slicing to retain juices inside the meat.
- For tender slices, always cut steak against the grain.
- If grilling, pat the steaks dry before cooking to avoid flare-ups caused by excess marinade.
- Using a ziplock bag for marinating is an easy and effective method without specialized containers.
Nutrition
- Serving Size: 1 steak
- Calories: 600 kcal
- Sugar: 2 g
- Sodium: 950 mg
- Fat: 45 g
- Saturated Fat: 16 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 110 mg
