Garlic Ribeye Steak Marinade: Perfectly Tender and Flavorful Grilled Steaks
By Lucas Morgan
This garlic ribeye steak marinade transforms a simple cut of meat into a tender and flavorful feast. The combination of soy sauce, balsamic vinegar, and freshly minced garlic creates a savory-sweet balance that penetrates the steak beautifully. Perfect for a weeknight dinner or a weekend barbecue, this marinade elevates the flavor of the ribeye without overwhelming it. Grill these steaks to get a delicious crust and serve them with a glossy pan glaze for an impressive meal.
Ingredients
- •22 oz ribeye
- •3.75 tsp salt
- •1 tsp black pepper (freshly ground preferred)
- •0.33 cup soy sauce (Kikkoman preferred)
- •0.33 cup balsamic vinegar
- •0.5 cup olive oil (Bertolli extra virgin preferred)
- •0.25 cup Worcestershire sauce
- •1.5 tbsp garlic (freshly minced for best flavor)
- •1 tbsp brown sugar
- •1 tsp dried rosemary
Instructions
- 1
In a bowl, whisk together the soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, and freshly minced garlic until combined.
- 2
Stir in the brown sugar and dried rosemary until the sugar dissolves.
- 3
Set aside about 1/4 cup of marinade separately for later use.
- 4
Pat the ribeye steaks dry with paper towels, then season both sides with salt and freshly ground black pepper.
- 5
Place the steaks in a resealable bag or shallow dish and pour the marinade (minus the reserved portion) over them, ensuring they are well coated.
- 6
Seal and refrigerate for at least 30 minutes, or up to overnight.
- 7
Remove the steaks from the refrigerator about 15 minutes before cooking.
- 8
Heat your grill to 400-450°F.
- 9
Remove the steaks from the marinade, allowing excess liquid to drip off.
- 10
Place the steaks on the hot grill and cook for 6 minutes on the first side.
- 11
Flip and cook for another 6 minutes on the second side, checking for an internal temperature of 130-140°F for medium-rare.
- 12
Let the steaks rest on a cutting board.
- 13
Pour the reserved 1/4 cup of marinade into a saucepan over medium-high heat and simmer for 3-5 minutes until thickened.
- 14
Tent the cooked steaks loosely with foil and let them rest for 10 minutes.
- 15
Transfer the rested steaks to serving plates and drizzle the warm pan glaze over them.
- 16
Serve immediately.
Nutrition (per serving)
Calories
1120
Protein
100g
Fat
78g
Carbs
18g
