Ribeye steaks are already full of flavor on their own, but this Ribeye steak marinade brings this already fantastic beef cut to a whole new level, without being overpowering. This quick and easy steak marinade is made primarily with soy sauce bringing instant umami when paired with all the sweet natural fat from the ribeye. It’s great for grilling as well as pan frying.
Ribeye steak marinade – Great for Date Night Dinner
So today, June 12, is Valentine’s Day in Brazil. And right now you must be saying WHAAAT THE….!!!!!? Well, it is true. In Brazil, February 14th is just a regular day and Saint Valentine is… pretty much a regular saint, if you’ve even heard of him. Yikes!
The Brazilian day to celebrate love is actually June 12th, the day before Saint Anthony’s day. We celebrate love on the eve of his day because St. Anthony, is known as the Marriage saint. So, on or around June 12th in Brazil, believers say a lot of prayers to saint Anthony hoping to find love. Awwww!
Now I don’t know if you celebrate Valentine’s day or not, but I sure know you eat and must like a good juicy steak, dontcha!?? Great! This delicious ribeye recipe is perfect for a dinner date and to me is still one of the best ways to say ‘Eu Te Amo’ to my valentine.
You can easily make it on the grill, or on stove top. And for side dishes I like to pair it with some sauted kale or some Brazilian style collard greens to keep it simple. Pour some good wine, play good music and done! Date night is ready in about an hour!
Ribeye Marinade Recipe Ingredients
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- Soy sauce
- Worcestershire sauce
- Dry oregano
- Maille Old Style Whole Grain Dijon mustard
- Brazilian Sofrito
- Unsalted butter
- Canola oil
- Fresh Thyme
- Cast Iron Skillet for pan frying or a grill for grilling
- Kitchen thongs
- Measuring cup and spoons
- Gallon Ziplock Bags
How to Make Steak Marinade
Prepare the steaks: Just pat dry the steaks with a paper towel, and season them lightly with salt and pepper on both sides. No need to season with too much salt since the soy and the Worcestershire sauce are already salty.
Make the marinade: Mix in the soy, the Worcestershire sauce, the mustard, the garlic, and the oregano.
Marinade: Add the steaks to a ziplock bag, and pour the marinade inside. Massage the steaks to make sure the marinade is covering all surfaces, and let it marinate on the counter.
How long to marinate steak
Prime/Tender cuts: Tender cuts like ribeye are already full of flavor on their own don’t need to marinate and tenderize for too long – 15 mins to an hours is plenty.
Value/Less Tender cuts: Less tender cuts can marinate longer because they need to tenderize and acquire flavor. 6 to 8 hours, and up to 24hrs is a good time frame for these cuts.
Ribeye steak Temperature
The time it takes to cook your steak to perfection will depend on the thickness of your steak. Here are some guidelines for 1-1.5 inch thick steaks:
Please note your steak will continue to cook as it rests, so remove the steaks from the heat when they’re about 5 degrees from desired doness. For example, if you want a rare steak, cook it until 120F, remove from heat and let it rest until it reaches 125F.
This Ribeye Steak Recipe pairs great with:
Other steak recipes you’ll love:
Ribeye Steak Marinade
- 2 Ribeye steaks
- 2 tbsp canola oil
- salt and pepper to taste
- 1/4 c soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp dry oregano
- 1/2 tsp Maille Old Style Whole Grain Dijon mustard
- 1 tbsp Brazilian sofrito or 3 garlic cloves, minced
- 2 tbsp unsalted butter
- fresh thyme or parseley for garnish optional
- Season the steaks with salt and pepper, on both sides, and set aside.
- In a small bowl or meauring cup, mix in the soy, the Worcestershire, the oregano, the mustard and the garlic.
- Add the steaks and the marinade to a ziplock bag and let it marinate on the counter for at least 15 minutes, to no longer than an hour.
- When the steaks are done marinating, remove them from the ziplock bag and pat them dry with a paper towel.
- Either grill them, or cook them on a hot skillet on stovetop to the desired doneness.
- Heat your grill to high, and brush the steaks with the oil. Place the steaks on the grill and grill them on both sides until desired doness (see chart above). Remove the steaks from the grill and transfer them to a cutting board. Let them rest 5 minutes before cutting. Top the steaks with butter, sprinkle some finishing salt and fresh herbs for serving.
- Heat a large 12inch cast iron skillet, until it starts to "smoke." Add the oil, and then the steaks and let them sear until enough of the crust has formed and the steaks no longer sticks to the pan. Flip and repeat and cook to desired doness (see chart above). Transfer steaks to a cutting board and let them rest 5 minutes before cutting. Top the steaks with butter, sprinkle some finishing salt and fresh herbs for serving.