If you’re looking for a change of pace, try these Garlic Marinated Ribeye Steaks. Big on flavor and melt-in-your-mouth tenderness…perfect grilling all summer long.
One look at this and nobody will be asking where the beef is.
Here’s the lowdown on these Garlic Marinated Ribeye Steaks:
- They’re super juicy and tender
- The marinade packs a big punch of flavor through every bite
- The steaks can be marinated 1-2 days beforehand, making grill-day easy
- They’re way better than hot dogs and brats. Just sayin’…
You probably already have almost everything you need in your kitchen.
If you don’t have liquid smoke, it’s easily found in most major grocery stores and is absolutely worth it. We use liquid smoke on these babies and this rockstar of a recipe, and it makes a world of difference.
I’ll stop talking and let you go get your grill on.
P.S. In making this recipe, we worked with both ribeye and T-bone steaks, and those were the ones that made it in the final photo shoot…oops! The marinade is great on either cut, but Hubby is a ribeye fan 🙂Print
If you’re looking for a change of pace, try these Garlic Marinated Ribeye Steaks. Big on flavor and melt-in-your-mouth grilling all summer long.
- 2 good-quality ribeye steaks, 1 lb each
- 3 TB balsamic vinegar
- 4 TB regular strength soy sauce
- 8 cloves garlic, minced
- 2 TB pure honey
- 1 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- 1/2 tsp liquid smoke
- 1/4 tsp ginger powder
- Optional: chopped chives or scallions for garnish
- Towel dry the steaks and pierce meat throughout with fork. Set aside.
- In a bowl, whisk together all remaining ingredients until well combined. Rub marinade into the fork-pierced steaks and place in a single layer (pie pan or baking dish works well.) Coat fully with marinade. Cover and chill 1-2 days in fridge.
- Grease your grill and preheat to medium high heat. Grill steaks 3-5 minutes per side or until your preferred level of doneness (medium rare is suggested.) You may either discard marinade or bring it to a boil and spoon over the grilled steaks. Serve immediately, with your choice of chopped herbs for garnish, if desired.
This recipe makes 2 good-sized portions. You can feed more with the same recipe by slicing cooked steaks thinly and serving sliced meat on a platter (boneless ribeye would work better if you prefer to serve it pre-sliced.)
Side Note: We worked with both ribeye and T-bone steaks, and it seems that the T-bones are the ones that made it into the final photo shoot. The recipe works great for either cut, but Hubby is a ribeye fan! 🙂
Source: Chew Out Loud
Getting our grill on…