Print

The Steak Marinade of Your Dreams Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 86 reviews

This ribeye steak recipe features a flavorful marinade and a delicious roasted garlic butter that elevates the meat to a restaurant-quality dish. Paired with perfectly roasted asparagus, this meal is both elegant and approachable, perfect for a special dinner or a delightful weekend treat. The marinade infuses the steak with savory, tangy, and slightly sweet notes, while the garlic butter adds richness and depth. Cooking the steaks with a hot cast iron skillet ensures a beautiful sear and juicy interior.

Ingredients

Steak and Marinade

  • 2 ribeye steaks (16 ounces each, trimmed) or 4 steaks (8 ounces each)
  • Salt and pepper, to taste
  • ¼ cup olive oil
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar or honey
  • 1 tablespoon Dijon mustard
  • 6 cloves garlic, minced or pressed
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 teaspoon ground black pepper

Roasted Garlic Butter

  • 6 garlic bulbs, tops sliced off
  • ¼ cup olive oil
  • Salt and pepper, to taste
  • 1 cup butter (2 sticks), room temperature
  • 1 teaspoon fresh thyme, finely chopped
  • ½ teaspoon fresh rosemary, finely chopped

Roasted Asparagus

  • 2 bunches asparagus, washed, dried, and trimmed
  • 3 tablespoons olive oil
  • Juice of ½ medium lemon
  • Salt and pepper, to taste

Instructions

  1. Make Steak Marinade: In a medium bowl, combine olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar or honey, Dijon mustard, minced garlic, thyme, rosemary, and ground black pepper to create the marinade.
  2. Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting garlic and asparagus.
  3. Prepare Steaks: Pat the steaks dry with paper towels, poke gently all over with a fork, then season lightly with salt.
  4. Marinate Steaks: Place steaks into a gallon-sized Ziploc bag, pour in the marinade, seal removing as much air as possible, and refrigerate for at least 2 hours and up to overnight.
  5. Bring Steaks to Room Temperature: Remove steaks from the refrigerator at least 30 minutes before cooking to take the chill off.
  6. Roast Garlic: While marinating and preheating oven, place garlic bulbs cut side up in a cast iron skillet, drizzle with olive oil, and season with salt and pepper. Cover with foil and roast for 45 minutes to 1 hour, until cloves are soft and golden. Optional: flip garlic and roast 2-3 minutes more for charring.
  7. Prepare Cast Iron Skillet: Once garlic is roasted, remove it to cool, wipe the skillet clean, and return to oven to keep hot for searing.
  8. Make Roasted Garlic Butter: When garlic is cool, squeeze or fork out cloves into a bowl with softened butter, thyme, rosemary, salt, and pepper. Mash together until well combined, then set aside.
  9. Roast Asparagus: Toss asparagus with olive oil, lemon juice, salt, and pepper. Spread on a baking sheet and roast in the oven for 10-15 minutes until tender.
  10. Prepare Steaks for Cooking: Remove steaks from marinade, let excess drip off, then pat dry thoroughly to remove moisture and any debris.
  11. Optional Sauce: Pour remaining marinade into a small saucepan and simmer over low heat to reduce and thicken into a sauce, or discard.
  12. Sear Steaks: Transfer the hot cast iron skillet from oven to stovetop over medium-high heat. Add 1 tablespoon canola oil, then sear steaks 3-4 minutes per side for medium-rare (130-135°F internal temperature), adjusting time as needed.
  13. Rest Steaks: Transfer steaks to a cutting board, cover loosely with foil or paper towel, and rest for 5-10 minutes before slicing.
  14. Serve: Slice steaks against the grain and arrange on plates next to roasted asparagus. Add sides like mashed potatoes or rice if desired. Top each steak serving with a generous dollop of roasted garlic herb butter and serve immediately.

Notes

  • For best flavor, marinate steaks overnight, but a minimum of 2 hours is sufficient.
  • The roasted garlic butter can be made ahead and refrigerated for up to 3 days.
  • Use a meat thermometer to check steak doneness for perfect results.
  • Canola oil is preferred for searing due to its high smoke point.
  • Leftover marinade should always be simmered to ensure safety if used as a sauce.
  • You can swap ribeye with other steak cuts like strip or sirloin but adjust cooking times accordingly.
  • Roasted asparagus pairs well with lemon and garlic flavors; avoid overcooking to maintain crispness.

Find it online: https://recipethrive.com/the-steak-marinade-of-your-dreams-recipe/