Marinated Ribeye Steaks Recipe
Few cuts rival a ribeye for rich, beefy flavor—and the right marinade takes it to steakhouse level. This easy ribeye marinade enhances tenderness, builds deep umami, and creates a beautiful crust whether you grill, pan-sear, or broil. Perfect for weeknights or special occasions.
Why This Marinade Works
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Oil carries flavor and promotes browning
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Acid (vinegar/Worcestershire) gently tenderizes
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Umami boosters (soy + garlic) deepen savoriness
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Herbs & spices add aroma without overpowering the beef
Ingredients (Serves 4)
Steaks
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4 ribeye steaks (1–1¼ inch thick, about 10–12 oz each)
Marinade
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⅓ cup olive oil
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¼ cup soy sauce (low sodium preferred)
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2 tbsp Worcestershire sauce
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2 tbsp balsamic vinegar (or red wine vinegar)
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2 tbsp fresh lemon juice
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4 cloves garlic, minced
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1 tbsp brown sugar or honey
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1 tsp freshly ground black pepper
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1 tsp smoked paprika
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1 tsp dried rosemary or thyme (or 1 tbsp fresh, chopped)
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Optional heat: ½ tsp red pepper flakes
Instructions
1) Marinate
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Whisk all marinade ingredients in a bowl.
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Place ribeyes in a large zip-top bag or shallow dish.
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Pour marinade over steaks, turning to coat evenly.
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Seal and refrigerate 2–8 hours (ideal: 4 hours).
Tip: Don’t exceed 12 hours—ribeye is already tender.
2) Bring to Room Temp
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Remove steaks from the fridge 30 minutes before cooking.
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Pat dry lightly (helps create a better sear).
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Season lightly with salt if desired (go easy—marinade is salty).
3) Cook (Choose Your Method)
Grill (Best for char)
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Preheat grill to high (450–500°F / 230–260°C).
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Grill 4–5 minutes per side for medium-rare (internal 130–135°F / 54–57°C).
Pan-Sear (Great crust)
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Heat a heavy skillet over high heat with 1 tsp oil.
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Sear 4–5 minutes per side; add butter and a sprig of rosemary for basting in the last minute.
Broil (Easy indoor option)
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Broil on a rack 4–6 inches from heat, 4–5 minutes per side.
4) Rest & Serve
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Rest steaks 5–10 minutes before slicing.
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Finish with a pat of butter or drizzle of chimichurri.
Doneness Guide
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Rare: 120–125°F (49–52°C)
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Medium-Rare: 130–135°F (54–57°C)
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Medium: 140–145°F (60–63°C)
Pro Tips for Perfect Ribeye
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Thickness matters: Aim for 1–1¼ inch steaks for juiciness.
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Dry before cooking: Excess marinade = steam, not sear.
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Use a thermometer: Ribeye shines at medium-rare.
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Let it rest: Keeps juices where they belong.
Variations
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Garlic-Herb Steakhouse: Add 2 tbsp butter (melted) + fresh parsley.
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Asian-Inspired: Swap balsamic for rice vinegar; add 1 tsp sesame oil + grated ginger.
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Peppercorn Crust: Press cracked peppercorns onto steaks before cooking.
What to Serve With Ribeye
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Garlic mashed potatoes or crispy roasted potatoes
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Classic Caesar salad or butter-lettuce salad
Final Thoughts
This marinated ribeye steak recipe delivers bold flavor, tender bites, and reliable results every time. Bookmark it for grilling season—or anytime you want a truly memorable steak at home. 🥩🔥
- 6 ribeye steaks, 10-12 ounces each
- 3 tablespoons lemon pepper seasoning
- 1 cup soy sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sugar
- 1 teaspoon dry ginger
- 1 teaspoon paprika
- 2 tablespoons minced garlic
- 2 tablespoons liquid smoke
- 2 tablespoons Steak Seasoning (recipe follows)
- 1/2 cup Lawry’s Seasoned Salt
- 3/4 cup freshly ground black pepper
- 1/4 cup lemon pepper seasoning
- 2 tablespoons garlic salt
- 2 tablespoons granulated garlic
- 1 tablespoon onion powder
1 Mix all ingredients—except for the Steak Seasoning—together in a bowl.
2 Sprinkle the ribeyes with the Steak Seasoning.
3 Prepare grill and cook steaks over direct high heat, cooking until desired doneness is reached 10-12 minutes for medium rare. Turn the steaks once during cooking.
4 Steak Seasoning
5 - makes 1 1/2 cups -
6 Combine all ingredients and mix well. Store in an airtight container.
Enjoy the marinated rib eye steak !
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