Garlic Ribeye Steak Marinade: Perfectly Tender and Flavorful Grilled Steaks
By Isabella Quinn
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
This garlic ribeye steak marinade enhances a regular steak. Soy sauce and balsamic vinegar mixed with garlic ingredients create a sweet and savory marinade that penetrates the meat. The garlic ribeye steak marinade can be used for weeknight meals and other occasions, including barbecuing outside. The marinade enhances the flavor of ribeye steak without masking it. To prepare a dish using this marinade, barbecue the steak and make a sauce to serve alongside the steak for an appetizing restaurant meal.
Ingredients
- •22 oz ribeye
- •3 ¾ tsp salt
- •1 tsp black pepper (freshly ground preferred)
- •⅓ cup soy sauce (Kikkoman preferred)
- •⅓ cup balsamic vinegar
- •½ cup olive oil (Bertolli extra virgin preferred)
- •¼ cup Worcestershire sauce
- •1 ½ tbsp garlic (freshly minced for best flavor)
- •1 tbsp brown sugar
- •1 tsp dried rosemary
Instructions
- 1
In a bowl, whisk together the soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, and freshly minced garlic until combined.
- 2
Stir in the brown sugar and dried rosemary until the sugar dissolves.
- 3
Set aside about 1/4 cup of marinade separately for later use.
- 4
Pat the ribeye steaks dry with paper towels, then season both sides with salt and freshly ground black pepper.
- 5
Place the steaks in a resealable bag or shallow dish and pour the marinade (minus the reserved portion) over them, ensuring they are well coated.
- 6
Seal and refrigerate for at least 30 minutes, or up to overnight.
- 7
Remove the steaks from the refrigerator about 15 minutes before cooking.
- 8
Heat your grill to 400-450°F.
- 9
Remove the steaks from the marinade, allowing excess liquid to drip off.
- 10
Place the steaks on the hot grill and cook for 6 minutes on the first side.
- 11
Flip and cook for another 6 minutes on the second side, checking for an internal temperature of 130-140°F for medium-rare.
- 12
Let the steaks rest on a cutting board.
- 13
Pour the reserved 1/4 cup of marinade into a saucepan over medium-high heat and simmer for 3-5 minutes until thickened.
- 14
Tent the cooked steaks loosely with foil and let them rest for 10 minutes.
- 15
Transfer the rested steaks to serving plates and drizzle the warm pan glaze over them.
- 16
Serve immediately.
Nutrition (per serving)
1120
Calories
100g
Protein
78g
Fat
18g
Carbs
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