Description

This flavorful Steak Marinade recipe enhances ribeye steaks with a balanced blend of soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, and garlic, creating a juicy and tender grilled steak perfect for any occasion. The marinade tenderizes the meat while imparting a savory, tangy, and slightly sweet flavor profile. Ideal for grilling, this recipe ensures a delicious, restaurant-quality steak experience at home.

Ingredients

Scale

Steaks

2 ribeye steaks (10 ounces each), or any cut

Seasoning

½ tsp kosher salt
1 tsp freshly ground black pepper

Marinade

⅓ cup low-sodium soy sauce (use tamari or coconut aminos for gluten free)
⅓ cup balsamic vinegar
½ cup olive oil
¼ cup Worcestershire sauce (gluten free if required)
1 tbsp minced garlic

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Instructions

Season the Steaks: Pat the ribeye steaks dry using paper towels. Season both sides evenly with kosher salt and freshly ground black pepper to enhance flavor and create a savory crust during grilling.
Prepare the Marinade: In a medium bowl, whisk together the soy sauce, balsamic vinegar, olive oil, Worcestershire sauce, and minced garlic until well combined to create a flavorful marinade.
Marinate the Steaks: Place the seasoned steaks into a large plastic bag or resealable container. Pour the prepared marinade over the steaks, ensuring they are fully coated. Seal the bag and gently toss to distribute the marinade evenly.
Refrigerate: Transfer the marinating steaks to the refrigerator. Let them marinate for at least 30 minutes to allow the flavors to penetrate the meat, or up to overnight for deeper flavor and tenderness.
Preheat the Grill: Heat your grill to medium-high heat, approximately 400-450°F. Lightly spray the grill grates with oil to prevent sticking and promote beautiful grill marks.
Grill the Steaks: Place the marinated steaks on the hot grill. Cook each side for about 6 minutes or until grill marks develop and the internal temperature reaches 130-140°F for medium-rare to medium doneness.
Rest the Steaks: Remove the steaks from the grill and tent loosely with aluminum foil. Let rest for 10 minutes to allow the juices to redistribute, resulting in a tender and juicy steak.
Optional Sauce: Pour the remaining marinade into a small saucepan over medium-high heat. Bring to a boil, then reduce to a simmer and cook until the marinade thickens slightly. Drizzle this flavorful sauce over the steaks before serving for an extra burst of taste.

Notes

For a gluten-free option, substitute soy sauce with tamari or coconut aminos, and ensure Worcestershire sauce is gluten-free.
Marinating overnight intensifies the flavor but avoid going beyond 24 hours to prevent the texture from becoming mushy.
Use a meat thermometer to check doneness and avoid overcooking.
Letting the steak rest after grilling is essential to retain juices and tenderness.
Adjust cooking times based on steak thickness and desired doneness.