The Perfect Rib Eye Marinade Recipes

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MARINATED RIB-EYES



Marinated Rib-Eyes image

Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.

Provided by DELLAKAY

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Time 1h25m

Yield 4

Number Of Ingredients 6

4 (1/2 pound) rib-eye steaks
garlic powder to taste
onion powder to taste
salt and pepper to taste
1 ¾ cups Worcestershire sauce
⅓ cup brown sugar

Steps:

  • Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
  • Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
  • Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
  • Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g

THE PERFECT RIB EYE MARINADE



The Perfect Rib Eye Marinade image

This is the perfect marinade for tender rib eye steak.

Provided by BRANDI T

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 1h25m

Yield 2

Number Of Ingredients 6

1 (12 ounce) bottle red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon minced garlic
½ tablespoon minced onion
1 teaspoon ground black pepper
2 (10 ounce) beef rib eye steaks

Steps:

  • In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
  • Preheat an outdoor grill for high heat, and lightly oil grate.
  • Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g

PAN-FRIED RIB-EYE STEAK



Pan-fried rib-eye steak image

Serve beef rib meat at least medium-rare, if not medium, to cook the fat running through it. This gives the meat lots of flavour - great with a red wine sauce

Provided by Barney Desmazery

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 5

2 rib-eye steaks, each about 200g and 2cm thick
1tbsp sunflower oil
1 tbsp/25g butter
1 garlic clove, left whole but bashed once
thyme, optional

Steps:

  • Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. Heat the oil over a high flame in a heavy-based frying pan that will comfortably fit both steaks. When the oil is shimmering, turn the heat down to medium-high and add the butter. Once it's sizzling, carefully lay the steaks in the pan, tucking the garlic and herbs in at the sides.
  • Stand over the steaks with a pair of tongs, searing and turning them every 30 seconds to 1 min so they get a nice brown crust. As a rough guide, each steak will take 4 mins in total for rare, 5-6 mins in total for medium and 8-10 mins for well done. If you have a digital cooking thermometer, the temperatures you're looking for in middle of the steak are 50C for rare, 60C for medium and 70C for well done. Leave the steaks to rest for at least 5 mins. While the steaks are resting, you can make a classic red wine sauce to go with them.

Nutrition Facts : Calories 520 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 4 grams carbohydrates, Protein 39 grams protein, Sodium 0.67 milligram of sodium

GRILLED MARINATED RIBEYES



Grilled Marinated Ribeyes image

These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. -Louise Graybiel, Toronto, Ontario

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/2 cup barbecue sauce
3 tablespoons Worcestershire sauce
3 tablespoons olive oil
2 tablespoons steak sauce
1 tablespoon red wine vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons steak seasoning
1 teaspoon hot pepper sauce
1 garlic clove, minced
4 beef ribeye steaks (8 ounces each)

Steps:

  • In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

Nutrition Facts : Calories 570 calories, Fat 40g fat (15g saturated fat), Cholesterol 134mg cholesterol, Sodium 592mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 0 fiber), Protein 40g protein.

ITALIAN RIB EYE



Italian Rib Eye image

Boneless rib-eye with a flavorful Italian glaze.

Provided by Devan Robertson

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 3

Number Of Ingredients 10

10 cloves garlic, roughly chopped
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon chopped fresh rosemary
1 tablespoon kosher salt
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon white pepper
3 (10 ounce) boneless beef ribeye steaks, cut 1 inch thick

Steps:

  • Place the garlic, oregano, basil, parsley, rosemary, and salt into a mortar or small bowl, and mash into a coarse paste. Stir in the olive oil, balsamic vinegar, and white pepper until evenly blended. Scrape half of the mixture into a separate small bowl; set aside. Spread the remaining half of the herb mixture evenly over the steaks. Set aside to marinate for 1 hour.
  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Cook the steaks on the preheated grill for 7 minutes, then turn over, and coat with the reserved herb mixture. Continue cooking 7 minutes more for medium-well, or until your desired degree of doneness has been reached.

Nutrition Facts : Calories 1077.8 calories, Carbohydrate 5.7 g, Cholesterol 187.6 mg, Fat 93.9 g, Fiber 0.5 g, Protein 50.7 g, SaturatedFat 28.5 g, Sodium 2082.7 mg, Sugar 1.6 g

RIB EYE WITH GARLIC-THYME MARINADE



Rib Eye with Garlic-Thyme Marinade image

Make sure your to leave plenty of time for the steak to marinate to develop the fullest flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h30m

Number Of Ingredients 5

2 tablespoons olive oil, plus more for grates
6 cloves garlic, smashed and coarsely chopped
2 tablespoons (about 15 sprigs) fresh thyme leaves
2 rib-eye steaks, each about 1 pound and about 1 1/2 inches thick
Coarse salt and pepper

Steps:

  • In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
  • Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

Nutrition Facts : Calories 598 g, Fat 45 g, Protein 42 g

MARINATED RIB EYES



Marinated Rib Eyes image

Excellent marinade for beef. I have used this with beef kabobs and my DH's favorite Ribeyes. The meat is so flavorful and tender and the reserved sauce is excellent on the side.

Provided by Nimz_

Categories     Steak

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

1/3 cup hot water
3 tablespoons finely chopped red onions
2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons light soy sauce
1 teaspoon beef bouillon granules
2 -3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon fresh coarse ground black pepper
2 (12 ounce) rib eye steaks (about 1 inch thick)

Steps:

  • In a large zip-lock bag, combine the first 9 ingredients.
  • Remove 1/3 cup marinade and refrigerate.
  • Pierce steaks several times on both sides with a fork.
  • Place in the zip-lock bag and turn to coat.
  • Cover and refrigerate overnight.
  • Remove steaks, discarding marinade.
  • Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
  • Warm reserved marinade and serve with steaks.

MARINATED GRILLED RIBEYE STEAKS



Marinated Grilled Ribeye Steaks image

In summer, I love to marinate these steaks overnight, then grill them for family and friends.-Tim Hanchon, Muncie, Indiana

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2-4 servings and about 1-1/4 pounds leftover steak.

Number Of Ingredients 7

1/2 cup soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2-1/2 pounds beef ribeye steaks

Steps:

  • In a shallow dish, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). May be frozen for up to 3 months.

Nutrition Facts :

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