Description
This Best Steak Marinade Recipe yields juicy, flavorful rib eye steaks marinated in a savory blend of soy sauce, lemon juice, olive oil, Worcestershire sauce, and spices. Perfectly seared in a cast iron skillet and topped with butter and parsley, this recipe delivers a melt-in-your-mouth steak experience ideal for dinner or special occasions.
Ingredients
Scale
Marinade
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp ground black pepper
- ½ tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp Italian seasonings
- ⅛ tsp red pepper flakes
Steak
- 4 rib eye steaks
- Sea salt to taste
- 4 tbsp cold butter, cut into 1 tbsp pats
- Finely chopped parsley for garnish
Instructions
- Prepare the Marinade: In a small mixing bowl, combine soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasonings, and red pepper flakes. Mix thoroughly ensuring all ingredients are well blended.
- Marinate the Steaks: Place the rib eye steaks in a large gallon-sized ziplock bag or a 9×13 baking dish. Pour the prepared marinade over the steaks, then flip to coat all sides evenly. Seal the bag or cover the baking dish with plastic wrap. Refrigerate for 4 hours or overnight for best flavor, turning the steaks halfway through the marinating time if possible.
- Bring Steaks to Room Temperature: About 20-30 minutes before cooking, remove steaks from the refrigerator and marinade. Place them on a cutting board to allow them to come to room temperature. This helps cook the steaks evenly and keeps them juicy.
- Heat the Cast Iron Skillet: Place a cast iron skillet on the stovetop over medium heat and preheat until hot. If the skillet is newer or unseasoned, add ½ tbsp olive oil to prevent sticking.
- Sear the Steaks: Place each steak in the hot skillet, season with sea salt, and cook for 3-4 minutes on each side to develop a nice sear. Carefully watch to avoid burning and flip when ready.
- Cook Through on Medium Low: Reduce the heat to medium low and continue cooking the steaks, flipping every 3 minutes. Use a meat thermometer to check the internal temperature and cook to your desired level of doneness (see notes for temperature guide).
- Rest the Steaks: Once cooked, transfer steaks to a cutting board and tent with foil. Let rest for 5 minutes to allow juices to redistribute and keep the steaks moist.
- Serve: Top each steak with a pat of cold butter and a sprinkle of finely chopped parsley. Serve immediately for a rich, flavorful meal.
Notes
- Internal Temperature Guide: Rare 120-130°F, Medium Rare 130-135°F, Medium 135-145°F, Medium Well 145-155°F, Well Done over 155°F.
- If you don’t have a marinade container, a ziplock bag works perfectly to coat the steaks evenly.
- Cooking steaks at room temperature results in more even cooking and better flavor.
- Always let the steak rest after cooking to preserve juices inside the meat.
- For tender steak slices, cut against the grain.
- If grilling instead of skillet cooking, pat the steaks dry to avoid flare-ups from excess marinade.
Nutrition
- Serving Size: 1 steak (approx. 8 oz)
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 120 mg
