Marinated Ribeye Steaks
- By Amy Dong
- Published Jun. 16, 2023
- Updated Aug. 8, 2023
Try these Marinated Ribeye Steaks for your next cookout . They boast huge flavor and melt-in-your-mouth tenderness…perfect grilling all summer long. Other cuts such as T-bone or New York work beautifully as well.
In This Article
Marinated Steaks
If you have family or friends who enjoy juicy, flavorful, tender steaks…put these marinated steaks on the menu for your next grill night.
You may notice people hovering over your shoulder while you cook up these savory steaks. If that’s the case, simple appetizers like this easy Black Bean Avocado Dip and a refreshing pitcher of mango cooler will make your people happy while these luscious steaks are sizzling on the grill.
Why This Recipe Stands Out
- They’re super juicy and tender
- The marinade packs a big punch of flavor in every single bite.
- The steaks can be marinated 1-2 days beforehand, making your cookout super easy.
- These steaks? They’re way better than the usual hot dogs and burgers. Just saying.
Marinated Steaks: What to Prepare Ahead
You likely already have many of the ingredients in your pantry: items like balsamic vinegar, soy sauce, and onion powder are great to have on hand.
Plan on grabbing the rest of the ingredients a couple of days before you intend to grill your steaks, as it’s highly recommended that you give steaks 1-2 nights to marinate. Overnight is good; two nights is even better.
Tip: liquid smoke typically comes in small bottles and is usually found in most major grocery stores; it’s absolutely worth it. It provides an extra boost of smoky flavor to your meats, and a small bottle can go a long way. We add a bit of liquid smoke on this smoky BBQ pulled chicken and tender BBQ baked ribs…it makes a world of difference.
Video: see this recipe in action
Key Tips for Sucess
Note that in creating this recipe, we used both ribeye and T-bone steaks. The recipe is fabulous with either cut, as long they steaks are good quality and fresh from your butcher/grocer.
Once you have your handful of ingredients, simply combine it all in an airtight container and let steaks soak up the marinade flavors in the fridge until grill time. If needed, turn steaks over halfway through marinading time so all sides are nicely flavored.
Bonus option: after removing steaks from marinade, feel free to transfer marinade sauce to a saucepan and bring to a boil, so you can use it as a sauce to drizzle over cooked steaks. This is a simple and delicious way to make use of all the flavorful marinade.
What to Serve with Ribeye Steak
There is no shortage of all the delicious sides you can serve up with your steaks! Nobody will complain about any of these options:
- Smashed Potatoes (Extra Crispy!) – these are literally the most fun potatoes you’ll ever serve and eat
- Garlic Herb Roasted Potatoes – so easy, comforting, and good!
- Instant Pot Mashed Potatoes (5 Ingredients) – use your pressure cooker to do the work for you – super quick and delicious.
- Easy Rice Pilaf with Mushrooms – so simple, and pairs well with steaks, chicken, or shrimp.
- Best Easy Roasted Vegetables Recipe – to this day, it’s still our favorite roasted vegetables.
- 21 Summer Salad Recipes – we couldn’t pick just 1 salad; steaks and salad are a match made in paradise, so choose your favorite pairing.
Commonly Asked Questions
For best flavor, we highly recommend marinating your steaks overnight, and up to 2 nights for a more intense flavor.
It is not recommended to reuse the marinade that has come into contact with raw meat. If you want to use the marinade as a sauce, you can reserve a portion before adding the meat or boil it for a few minutes to kill any bacteria.
The exact cooking time will depend on the thickness of the steak, the starting temperature of both your meat and the grill, and your desired level of doneness. As a general guideline, grill steaks for about 3-5 minutes per side or until the internal temperature reaches around 130-135°F for medium rare steaks.
It is generally recommended to let the marinated ribeye steaks sit at room temperature for about 30 minutes before cooking. This allows for more even cooking and helps prevent the steak from becoming too cold in the center while the exterior cooks.
The best way to determine the doneness of steaks is to use an instant-read meat thermometer. The internal temperature should be around 130-135°F for medium-rare, 140-145°F for medium, and higher for more well-done steaks. Another method is to use the finger test, where the center of the steak feels increasingly firm as it cooks. However, using a meat thermometer is the most accurate way to ensure the desired doneness. Keep in mind that steaks will continue to rise in temperature a bit after you remove it from the grill, so we recommend removing steaks from heat one the lower end of desired temperature range is reached.
Yes, it is important to let the cooked steaks rest for a few minutes on the cutting board before slicing into them. This allows the juices to redistribute within the meat, resulting in a juicier and more flavorful steak.
Yes, there are several alternative cuts of beef that can be marinated similarly to ribeye steaks. Some popular choices include New York strip steaks, T-bone steaks, sirloin steaks, flank steaks, or even tenderloin steaks. Marinating can help tenderize and enhance the flavors of these cuts as well. Do keep in mind that various cuts of meat tend to be tougher than others. In general, the more marbled fat content, the more tender and juicy the meat tends to be.
More to Cook and Eat
- Steak with Chimichurri Sauce Recipe – this vibrant green chimichurri sauce is absolutely stunning served alongside steak.
- Easy Salisbury Steak with Gravy + Menu – this steak is comfort food at its best.
- 30-Minute Steak Teriyaki – it’s the ideal combination of sweet, savory, and umami.
- Marinated Chicken Kabobs – this marinade is perfect for kabobs or just chicken breasts and chicken thighs.
- 22 Best BBQ and Grilling Recipes – take a look at our very own favorite eats to put on the grill.
Did you make this?
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Marinated Ribeye Steaks
Ingredients
- 2 ribeye steaks, bone-in, about 1 lb each*
- 3 TB balsamic vinegar
- 4 TB soy sauce, regular stregth
- 8 cloves garlic, minced
- 2 TB honey
- 1 tsp freshly ground black pepper
- 1 tsp onion powder
- 1 tsp Worcestershire sauce
- ½ tsp liquid smoke
- ¼ tsp ginger powder
- Optional: chopped chives or scallions for garnish
Instructions
- Prep Steaks: Towel dry the steaks and pierce meat throughout with fork. Set aside.
- Marinade: 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. Remove from fridge 30 minutes prior to cooking.
- Cook: 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 boil it in a saucepan while steaks are cooking, as it can be used as a sauce to drizzle over the grilled steaks.
- Rest and Serve: Let steaks rest up to 5 minutes before serving with your choice of chopped herbs for garnish.
Notes
- With 2 generously sized steaks, you can either serve 2 steak lovers, or you can feed 4 people by slicing cooked steaks thinly and serving on a platter (boneless ribeye works best if you prefer to serve it pre-sliced, as you won’t need to contend with bones.)
- Alternative cuts of steak include: T-bone steaks and New York steaks, which tend to be about 1″ thickness throughout.
- Actual cook time depends on the thickness of your steaks and the temperature of the grill.
- If you enjoyed this recipe, please come back and give it a rating ❤️
