Description
A rich, savory marinade that infuses ribeye steaks with bright acidity, herbal warmth, and subtle heat. Soy sauce and Worcestershire sauce bring umami depth while lemon juice tenderizes and adds freshness. A blend of garlic, onion, Italian seasoning, and red pepper flakes rounds out the flavor profile, making every bite juicy and well-seasoned. Perfect for grilling to medium-rare or your preferred doneness, this marinade elevates simple ribeyes into a restaurant-quality experience.
Ingredients
⅓ cup soy sauce
⅓ cup lemon juice
½ cup olive oil
¼ cup Worcestershire sauce
1 tablespoon garlic, minced
1 teaspoon ground black pepper
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon Italian seasoning
⅛ teaspoon red pepper flakes
4 ribeye steaks
4 tablespoons cold butter, cut into pats
Parsley, finely chopped (for garnish)
Sea salt, to taste (optional)
Instructions
Combine soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes in a small bowl to create a uniform marinade.
Place ribeye steaks in a gallon-sized resealable bag or a 9×13-inch baking dish and pour the marinade over them, ensuring each steak is fully coated. Seal the bag or cover the dish tightly with plastic wrap.
Refrigerate for two to four hours for a balanced flavor. For deeper penetration, marinate overnight, turning the steaks halfway through to redistribute the liquid.
Remove steaks from the refrigerator 20 to 30 minutes before cooking to allow them to come to room temperature, which promotes even cooking and juicier results.
Preheat the grill to high heat (450–500°F), open the dampers, and let it stabilize for 10 to 15 minutes with the lid closed.
Transfer steaks to the hottest part of the grill and add a light sprinkle of sea salt if desired. Close the lid and grill for three to four minutes without disturbance to develop a seared crust.
Flip each steak to a fresh hot spot on the grill to create distinct grill marks on the second side. Close the lid and grill for another three to four minutes.
Insert a meat thermometer into the thickest part of each steak and check the internal temperature. Continue grilling and checking every two minutes until you reach your preferred doneness—125°F for rare, 135°F for medium-rare, 145°F for medium.
Remove steaks from the grill and transfer to a cutting board. Tent loosely with foil and rest for five minutes to allow juices to redistribute.
Top each steak with a pat of cold butter and garnish with chopped parsley before serving.
Notes
Marinating time can range from two hours up to 24 hours; longer times intensify flavor but may over-tenderize very thin cuts.
Use a digital instant-read thermometer for the most accurate doneness; remember that steaks will rise by 5°F during resting.
If you don’t have a grill, sear steaks in a preheated cast-iron skillet over high heat, finishing in a 400°F oven for a similar effect.
Adjust red pepper flakes to taste or omit entirely for a milder profile.
For a compound butter variation, mix softened butter with minced garlic, parsley, and a pinch of salt, then chill and slice into pats.