This is the BEST Recipe for Steak Marinade; with only 7 ingredients, you can’t go wrong. Finishing over the grill makes for the best grilled ribeye steaks!
Course Main Course
Cuisine American
Keyword best steak marinade, grilling, recipe for steak marinade, rib steaks how to cook, ribeye, ribeye steak, ribeye steaks recipe, steak, steak marinade, the best steak mariande
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.
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.
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.
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!