Marinated Rib Eye Steaks
Elevate your next dinner with these irresistible Marinated Rib Eye Steaks, a perfect blend of bold flavors and melt-in-your-mouth tenderness. This recipe features thick, juicy rib eye steaks infused with a rich marinade made from soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, and a blend of fresh garlic and rosemary for an aromatic twist. A touch of brown sugar adds a subtle sweetness, while a dash of red pepper flakes can bring optional heat. The steaks are marinated for hours—preferably overnight—to maximize flavor, then grilled to perfection, creating a caramelized crust that locks in the juices. Serve these succulent steaks alongside roasted vegetables, creamy mashed potatoes, or a crisp salad for a restaurant-quality meal that’s ideal for cookouts, special occasions, or any time you’re craving a savory indulgence. This recipe is a must-try for steak lovers looking to wow their guests with a dish that’s as easy to make as it is impressive.
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Recipe Information
Ingredients
- 4 pieces rib eye steaks
- 0.5 cup soy sauce
- 0.25 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 4 pieces garlic cloves, minced
- 1 tablespoon brown sugar
- 2 teaspoons fresh rosemary, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional)
Instructions
In a medium bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, minced garlic, brown sugar, chopped rosemary, salt, black pepper, and red pepper flakes (if using).
Place the rib eye steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap.
Let the steaks marinate in the refrigerator for at least 2 hours, or preferably overnight, to develop deeper flavors.
When ready to cook, remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Preheat your grill to medium-high heat (approximately 400–450°F). Lightly oil the grill grates to prevent sticking.
Remove the steaks from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.
Place the steaks on the preheated grill and cook for 4–5 minutes per side for medium-rare, or adjust the time based on your desired doneness. Use a meat thermometer to ensure an internal temperature of 130°F for medium-rare, 140°F for medium, and 150°F for medium-well.
Once cooked, remove the steaks from the grill and let them rest for 5 minutes to allow the juices to redistribute.
Serve the rib eye steaks hot with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a crisp salad.
Nutrition Facts
Calories |
581 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 1770 mg | 77% | |
| Total Carbohydrate | 8.8 g | 3% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 5.1 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 625 mg | 13% | |
*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.
