Marinated Ribeye Steaks
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
335 kcal
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Course
Main Course
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Cuisine
American
Marinated Ribeye Steaks
Description
This recipe involves vigorously piercing bone-in ribeye steaks with a fork to allow marinade absorption. A marinade composed of balsamic vinegar, soy sauce, minced garlic, honey, black pepper, onion powder, Worcestershire sauce, liquid smoke, and ground ginger is whisked together and thoroughly rubbed onto the steaks. The steaks chill covered for 1 to 2 days, developing deep flavor and tenderness.
Grilling over medium-high heat for 3-5 minutes per side yields steaks cooked to medium rare, with a caramelized exterior from sugars in the honey and balsamic vinegar. Resting the meat after grilling lets juices redistribute, enhancing tenderness. Optional chopped chives or scallions make a fresh garnish that contrasts with the robust meat flavors.
For serving, either serve whole steaks to two diners or slice thinly to share among four, especially when using boneless ribeye cuts for easier slicing. Alternate steak cuts like T-bone or New York strip can be used with similar thickness and cooking adjustments.
Discard marinade or reduce it by boiling if you want to serve it as a sauce. Timing needs adjustment depending on steak thickness and heat, with medium rare recommended for best texture and flavor balance.
Ingredients
- 2 ribeye steak bone-in, about 1 lb each, plural
- 3 TB balsamic vinegar
- 4 TB soy sauce regular stregth
- 8 cloves garlic minced
- 2 TB honey
- 1 tsp black pepper freshly ground
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- ½ tsp liquid smoke
- ¼ tsp ground ginger
- chives or scallions, chopped, optional garnish
Instructions
- Prep Steaks: Towel dry the steaks and pierce meat throughout with fork. Set aside.
- Marinade: In a bowl, whisk together all remaining ingredients until well combined. Rub marinade into the fork-pierced steaks and place in a single layer (pie pan or baking dish works well.) Coat fully with marinade. Cover and chill 1-2 days in fridge. Remove from fridge 30 minutes prior to cooking.
- Cook: Grease your grill and preheat to medium high heat. Grill steaks 3-5 minutes per side or until your preferred level of doneness (medium rare is suggested.) You may either discard marinade or boil it in a saucepan while steaks are cooking, as it can be used as a sauce to drizzle over the grilled steaks.
- Rest and Serve: Let steaks rest up to 5 minutes before serving with your choice of chopped herbs for garnish.
Notes
- This recipe yields two generously sized ribeye steaks sufficient for two hearty servings or four smaller portions when sliced.
- Boneless ribeye is recommended if pre-slicing steaks for serving to avoid bones.
- T-bone and New York strip steaks of about one inch thickness can be substituted with similar cooking time.
- Rest steaks up to five minutes after grilling for optimal juiciness.
- Use reduced and boiled marinade as a sauce or discard it safely.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 335 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 335kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 23g | 46% |
| Fat | 16g | 25% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 69mg | 23% |
| Sodium | 408mg | 17% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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