Ribeye Steak Marinade
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.
Servings: 2 steaks
- 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.