Marinated Grilled Steaks
Fire up the grill and elevate your steak night with these Marinated Grilled Steaks, a showstopping recipe bursting with bold, savory flavors! Perfectly tender ribeye, sirloin, or NY strip is infused with a mouthwatering marinade made from a harmonious blend of olive oil, soy sauce, balsamic vinegar, honey, and Worcestershire sauce, complemented by garlic and fresh rosemary for an herby kick. The marinade works its magic as the steaks rest for at least two hours, ensuring every bite is juicy and flavorful. Grilled to perfection over medium-high heat, these steaks boast a caramelized crust and a succulent interior, customizable to your preferred doneness. Serve them alongside grilled veggies or a crisp salad for a steakhouse-quality meal that’s sure to impress. Ideal for backyard barbecues or weeknight indulgence, this recipe is as easy to prepare as it is delicious. Don’t forget—resting the steaks after grilling is key to locking in those irresistible juices!
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Recipe Information
Ingredients
- 4 pieces steak (ribeye, sirloin, or NY strip)
- 0.25 cup olive oil
- 0.25 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon honey
- 3 garlic cloves, minced
- 2 teaspoons fresh rosemary, chopped
- 0.5 teaspoon black pepper
- 1 teaspoon kosher salt
Instructions
In a medium-sized bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, honey, minced garlic, chopped rosemary, black pepper, and kosher salt to create the marinade.
Place the steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are completely coated.
Seal the bag or cover the dish, and refrigerate for at least 2 hours, preferably overnight, for maximum flavor. Turn the steaks occasionally to evenly distribute the marinade.
Preheat your grill to medium-high heat (about 400°F/200°C). Lightly oil the grill grates to prevent sticking.
Remove the steaks from the marinade and allow any excess to drip off. Discard the used marinade.
Place the steaks on the preheated grill. For medium-rare, cook the steaks for about 4-5 minutes per side, depending on the thickness. Adjust cooking times based on desired doneness.
Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well.
Remove the steaks from the grill and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
Slice and serve the steaks warm with your favorite sides, such as grilled vegetables or a fresh salad.
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 175.2 g | 225% | |
| Saturated Fat | 59.7 g | 299% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 408 mg | 136% | |
| Sodium | 3577 mg | 156% | |
| Total Carbohydrate | 36.4 g | 13% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 25.5 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 159 mg | 12% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 2148 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
