Ingredients
Marinade
- ⅓ cup soy sauce
- ⅓ cup lemon juice
- ½ cup olive oil
- ¼ cup Worcestershire sauce
- 1 tablespoon garlic, minced
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- ⅛ teaspoon red pepper flakes
Steak and Garnishes
- 4 ribeye steaks
- 4 tablespoons cold butter, cut into 1 tablespoon pats
- Parsley, finely chopped (for garnish)
- Sea salt, to taste (optional)
Instructions
- Prepare the Marinade: In a small bowl, combine soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, ground black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes. Mix well to create a uniform marinade.
- Marinate the Steaks: Place ribeye steaks into a large gallon-sized freezer bag or 9x13-inch baking dish. Pour the marinade over the steaks, ensuring they are completely coated on all sides. Seal the bag or cover the dish tightly with plastic wrap.
- Refrigerate to Marinate: Refrigerate the steaks for 2 to 4 hours to allow flavors to penetrate. For more intense flavor, marinate overnight, turning the steaks over halfway through the process to ensure even marinating.
- Bring Steaks to Room Temperature: Remove the steaks from the marinade 20 to 30 minutes before cooking. Bringing steaks to room temperature helps them cook more evenly and retain juices.
- Preheat the Grill: Set your grill temperature to high (450 to 500°F). Open the dampers and close the lid for 10 to 15 minutes to reach optimal heat for searing steaks.
- Grill First Side: Place marinated steaks on the grill and sprinkle sea salt if desired. Close the lid and cook for 3 to 4 minutes to develop a crust.
- Grill Second Side: Open the grill, flip steaks over to a new hot spot to create grill marks on the other side, and close the lid. Cook another 3 to 4 minutes.
- Check Doneness: Use a meat thermometer to check internal temperature. Continue grilling, checking every 2 minutes until the steak reaches your preferred doneness (e.g., 130°F for medium-rare).
- Rest the Steaks: Transfer the steaks to a cutting board and tent loosely with foil. Let them rest for 5 minutes to allow juices to redistribute, ensuring juicy, tender meat.
- Serve: Top each steak with a pat of cold butter and sprinkle fresh chopped parsley before serving for added richness and fresh flavor.
Notes
- Marinating overnight enhances flavor but be careful not to exceed 24 hours to avoid overly soft texture.
- Bringing steaks to room temperature before grilling promotes even cooking and juicier results.
- Use a meat thermometer for perfect doneness: 125°F rare, 130°F medium-rare, 140°F medium, 150°F medium-well.
- Resting steaks after grilling is crucial to keep juices from spilling out when cut.
- Optional sea salt can be added during grilling or after for extra seasoning.
- If a grill is unavailable, the steaks can be seared in a hot skillet on the stovetop and finished in the oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
