Best Ribeye Marinade Recipe (for Grilling)

Best Ribeye Marinade Recipe finished on the grill, sliced and resting on a wooden cutting board.

Best Ribeye Marinade Recipe (for Grilling)

Ribeye Marinade turns a grocery store ribeye into steakhouse grade beef using seven pantry ingredients and a high heat grill sear, ready in three hours.

Course Main Course

Cuisine American

Keyword Ribeye Marinade

Prep Time 10

Cook Time 10

Marinating Time 3

Total Time 3 10

Servings servings

Calories 555kcal

Author Jason Decker

Ingredients

1 pound bone-in rib-eye steak
8 cracks fresh black pepper
2 teaspoons light brown sugar packed
1/2 teaspoon Montreal steak seasoning
1/2 teaspoon kosher salt
1 tablespoon Worcestershire sauce
1 tablespoon unsalted butter
fresh parsley chopped fine for garnish, optional

Instructions

Place the steak on a large plate or sheet tray. Season both sides with pepper, sugar, Montreal seasoning, and salt. Rub it in with your hands all over until coated evenly.
1 pound bone-in rib-eye steak, 8 cracks fresh black pepper, 2 teaspoons light brown sugar, 1/2 teaspoon Montreal steak seasoning, 1/2 teaspoon kosher salt
Sprinkle half of the Worcestershire sauce on one side, flip, and add the remaining sauce. Cover with plastic wrap and place in the fridge to marinate for at least 3 hours or overnight.
1 tablespoon Worcestershire sauce
Before grilling, take it out of the fridge 30 minutes in advance to come to room temperature.
Prepare grill*; cook the steak over high heat for about 5 minutes on each side, making sure to get a very good char on it. Make sure you have a water bottle handy in case you get flare-ups!
Depending on the thickness of the steak, cooking time may vary. For medium, pull the steak off the grill when the internal temperature reaches 140°F degrees.
Place the butter on top of the steak, cover with foil, and let rest for 10 minutes. Serve with parsley garnish if desired.
1 tablespoon unsalted butter, fresh parsley

Video

Notes

*I recommend a charcoal grill, but a gas grill or indoor grill pan works as well.

For this marinade, the steaks need a good three hours to soak in all that goodness. So make sure to get these babies prepped well ahead of time.
Let the steaks come to room temperature before grilling. Let them sit out for 30 minutes before cooking, this will make sure they even cook on the inside. You do not want to throw cold steaks on a hot grill, they just flat-out won’t cook evenly. Plus it will save you a few minutes as well.
Make sure the grill is SUPER hot before placing the steaks on. You want to get a nice sear like the photos here, that’s the flavor bomb!
You must let the steaks rest for at least 10 minutes before cutting into them. Don’t worry, add a pad of butter on each steak (oh, yeah!), cover with foil and let it rest, it won’t get cold!
The recipe below is for one 1-pound bone-in rib-eye. It can easily be doubled, tripled, quadrupled, whatever you need!
Make sure to add a tablespoon of butter on top of each steak, this will melt into all the crevices and make an instant sauce to pour over everything. But, you can take it up a notch and use a compound butter instead, YUM!

Nutrition