Description
Succulent grilled ribeye steaks showcase pure beef mastery from Argentina’s prized cattle regions. Robust marinade and expert grilling techniques deliver restaurant-quality results for passionate home cooks.
Ingredients
Scale
- 4 ribeye steaks
- ⅓ cup (80 ml) soy sauce
- ⅓ cup (80 ml) lemon juice
- ½ cup (120 ml) olive oil
- ¼ cup (60 ml) Worcestershire sauce
- 4 tbsps (60 ml) cold butter, cut into 1 tbsp (15 ml) pats
- 1 tbsp (15 ml) minced garlic
- 1 tbsp (15 ml) Italian seasoning
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt
- 1/8 tsp red pepper flakes
- parsley, finely chopped
- sea salt, to taste (optional)
Instructions
- Marinade Creation: Whisk 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 until thoroughly combined.
- Meat Preparation: Submerge ribeye steaks in the marinade within a large freezer bag or baking dish, ensuring complete coverage. Refrigerate for 2-4 hours or overnight, turning midway to distribute flavors evenly.
- Temperature Equalization: Remove steaks from refrigerator and let them rest at room temperature for 20-30 minutes, promoting uniform cooking and tenderness.
- Grill Preheating: Ignite grill to high heat (450-500°F), closing the lid and allowing 10-15 minutes for consistent temperature distribution.
- Grilling Process: Place marinated steaks directly on hot grates, sprinkling additional sea salt. Grill 3-4 minutes per side with lid closed, rotating to create distinctive char marks and achieving desired doneness using a meat thermometer.
- Resting Stage: Transfer steaks to a cutting board and tent loosely with aluminum foil for five minutes, allowing juice redistribution and maximizing tenderness.
- Serving Presentation: Plate steaks with a melting butter pat and sprinkle freshly chopped parsley for enhanced visual appeal and flavor.
- Storage Guidelines: 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 thoroughly warmed.
Notes
- Marinate Strategically: Let steaks soak in marinade for minimum 2 hours, preferably overnight, to deeply infuse rich flavors and tenderize meat fibers.
- Temperature Precision: Allow steaks to reach room temperature before grilling, ensuring uniform cooking and preventing tough, uneven texture.
- Grill Master Technique: Preheat grill to high heat and create distinct char marks by rotating steaks 45 degrees midway through cooking for professional-looking crosshatch pattern.
- Rest and Relax: Always let grilled steaks rest for 5 minutes after cooking, allowing internal juices to redistribute, guaranteeing maximum tenderness and succulent bites.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 540
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 16 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 36 g
- Cholesterol: 100 mg