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 overpowering it. This quick and easy steak marinade is made primarily with soy sauce, which brings instant umami when paired with all the sweet natural fat from the ribeye. It’s great for grilling, as well as pan frying and can be ready in 30 minutes or less!
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 June 12th, which is the day before Saint Anthony’s day. We celebrate love on the eve of his day because St. Anthony is known as the saint of marriage.
So, on or around June 12th in Brazil, believers say a lot of prayers to Saint Anthony hoping to find love.
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.
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—you may use a lower sodium version if desired.
- Worcestershire sauce—this adds more umami flavors!
- Dried oregano
- Maille Old Style Whole Grain Dijon mustard
- Brazilian Sofrito—or some minced garlic cloves
- Canola oil and unsalted butter—you’ll use these as you cook the steak, either in a skillet or on the grill
- Fresh thyme or parsley—for garnish
- Cast Iron Skillet for pan frying or a grill for grilling
- Kitchen tongs
- Measuring cup and spoons
- Gallon Ziplock Bags (or freezer bags)
How to Make the best Ribeye Marinade
Prepare the steaks: Pat the steaks dry with a paper towel. 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 for ribeye steaks: Mix in the soy, the Worcestershire sauce, the mustard, the garlic, and the oregano in a liquid measuring cup.
Marinade: Place the steaks in a ziplock bag, and pour the marinade on top. Massage the steaks to make sure the marinade is covering all surfaces, and let it marinate on the counter.
How to cook marinated steaks
You can cook your steaks on the grill or on the stovetop in a pan.
Once the steak has finished marinating, remove it from the bag and pat dry with a paper towel. We want the steak to be dry so that it forms a good crust.
To cook the steaks on the grill, heat the grill to high. Brush the steaks with the oil. Place the steaks on the grill and cook them on both sides until desired doneness (see chart below).
Remove the steaks from the grill and transfer them to a cutting board.
To cook the steaks on the stovetop, heat a large cast iron skillet over high heat until it starts to “smoke.” Add the oil, and then the steaks. 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 doneness.
How to serve rib eye steaks
Once they reach your ideal temperature, 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.
How long to marinate steak
Prime/Tender cuts: Tender cuts like ribeye are already full of flavor on their own and don’t need to marinate and tenderize for too long. Fifteen minutes to an hours is plenty.
Value/Less Tender cuts: Less tender cuts, like skirt steak, top round, etc., can marinate longer because they need to tenderize and acquire flavor. You can marinate these for 6 to 8 hours, and up to 24 hours 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 donness.
For example, if you want a rare steak, cook it until 120F, remove from heat and let it rest until it reaches 125F.
This steak recipe pairs great with:
Other steak recipes you’ll love:
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Ribeye Steak Marinade
- 2 Ribeye steaks
- 2 tablespoons canola oil
- salt and pepper to taste
- 1/4 cups soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry oregano
- 1/2 teaspoon Maille Old Style Whole Grain Dijon mustard
- 1 tablespoon Brazilian sofrito or 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- Fresh thyme or parsley 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 gallon-sized plastic bag. 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 doneness (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 doneness (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.