Sear Roasting Steak Marinade Cliff House Copycat
Recreate the indulgent dining experience of a luxury steakhouse with this irresistible Sear Roasting Steak Marinade Cliff House Copycat recipe. Perfectly marinated ribeye steaks are infused with a bold blend of soy sauce, balsamic vinegar, Worcestershire sauce, honey, and Dijon mustard, elevated by the aromatic notes of fresh rosemary, thyme, and garlic. The marinade not only tenderizes the meat but also imparts layers of mouthwatering flavor. Featuring the sear-and-roast technique, this recipe yields a beautifully caramelized crust and a juicy, tender interior—all in the comfort of your own kitchen. Ideal for date nights or special occasions, serve this restaurant-quality steak with rich sides like mashed potatoes or roasted vegetables for an unforgettable meal.
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Recipe Information
Ingredients
- 0.5 cup Soy sauce
- 0.25 cup Olive oil
- 2 tablespoons Balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Honey
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 2 teaspoons Fresh thyme leaves
- 1 teaspoon Black pepper, freshly ground
- 1 teaspoon Kosher salt
- 2 steaks Ribeye steaks (or preferred cut)
Instructions
In a medium mixing bowl, whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, Dijon mustard, and honey until fully combined.
Stir in the minced garlic, chopped rosemary, thyme leaves, black pepper, and kosher salt to create a fragrant marinade.
Place the ribeye steaks in a large resealable plastic bag or a shallow dish. Pour the marinade over the steaks, ensuring they are fully coated.
Seal the bag (or cover the dish with plastic wrap) and refrigerate for at least 2 hours, or ideally overnight, to let the steaks absorb the flavors.
When ready to cook, preheat your oven to 400°F (200°C). Remove the steaks from the marinade, letting any excess marinade drip off. Discard the remaining marinade.
Heat a large oven-safe skillet (preferably cast iron) over high heat until smoking hot. Add a tablespoon of olive oil if desired to prevent sticking.
Sear the steaks on each side for 2-3 minutes, creating a crusty, golden-brown exterior.
Transfer the skillet to the preheated oven and roast the steaks for 5-8 minutes, depending on your desired level of doneness (use a meat thermometer to check internal temperature: 125°F for rare, 135°F for medium-rare, 145°F for medium).
Carefully remove the skillet from the oven and transfer the steaks to a cutting board. Let them rest for 5 minutes to redistribute the juices.
Slice the steaks against the grain and serve them hot with your favorite sides.
Nutrition Facts
Calories |
1357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.0 g | 137% | |
| Saturated Fat | 40.9 g | 205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 21.7 g | 8% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 12.8 g | ||
| Protein | 88.3 g | 177% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 99 mg | 8% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1551 mg | 33% | |
*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.
