Description
Sizzling ribeye steaks bring Mediterranean-inspired flavors to your summer grill, promising an unforgettable culinary journey. Juicy, perfectly seasoned meat paired with herb-infused marinades promises a delightful meal you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 ribeye steaks
- 4 tablespoons (60 ml) cold butter, cut into 1 tablespoon (15 ml) pats
Marinade Ingredients:
- ⅓ cup (80 ml) soy sauce
- ⅓ cup (80 ml) lemon juice
- ½ cup (120 ml) olive oil
- ¼ cup (60 ml) Worcestershire sauce
- 1 tablespoon (15 ml) minced garlic
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon (15 ml) Italian seasoning
- 1/8 teaspoon red pepper flakes
Garnish:
- Parsley, finely chopped
- Sea salt, to taste (optional)
Instructions
- Craft a vibrant marinade by whisking together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, black pepper, salt, garlic powder, onion powder, Italian seasoning, and red pepper flakes in a mixing bowl.
- Transfer ribeye steaks into a large freezer bag or rectangular baking dish, thoroughly coating the meat with the prepared marinade. Seal or cover, then refrigerate for 2-4 hours, ideally overnight, rotating midway through marination.
- Extract steaks from refrigerator and allow them to rest at room temperature for 20-30 minutes, promoting even cooking and tender texture.
- Ignite the grill and heat to high temperature, approximately 450-500°F. Close the lid and allow 10-15 minutes for consistent heat distribution.
- Position marinated steaks directly on the hot grill grates, optionally sprinkling additional sea salt for enhanced flavor. Close the lid and grill each side for 3-4 minutes, periodically rotating to achieve distinctive char marks.
- Utilize a meat thermometer to verify internal temperature, adjusting cooking duration to reach desired doneness level.
- Remove steaks from grill and transfer to a cutting board. Tent loosely with aluminum foil, allowing meat to rest for five minutes, enabling juice redistribution and optimal tenderness.
- Present steaks adorned with a melting butter pat and freshly chopped parsley, creating a visually appealing and flavorful final dish.
- For optimal storage, refrigerate leftover steaks in an airtight container for up to three days. Reheat gently in a skillet over medium heat or covered in a 275°F oven until warmed through.
Notes
- Marinating transforms ordinary steaks into extraordinary flavor explosions, allowing herbs and spices to deeply penetrate the meat for maximum taste.
- Bringing steaks to room temperature before grilling ensures even cooking and prevents tough, unevenly heated meat.
- Invest in a reliable meat thermometer to guarantee perfectly cooked steaks every single time, avoiding guesswork and potential overcooking.
- Let steaks rest after grilling to allow internal juices to redistribute, creating a more tender and succulent dining experience.
- Leftover steaks can be quickly revived with gentle reheating techniques, preserving their original flavor and moisture.
- Choose high-quality ribeye cuts with good marbling for the most flavorful and tender grilling results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 600
- Sugar: 1 g
- Sodium: 900 mg
- Fat: 50 g
- Saturated Fat: 12 g
- Unsaturated Fat: 36 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg