Superior Gourmet Marinated Ribeye Steaks on the Grill or Stovetop

When you want to have an elegant, gourmet steak for a special occasion, this will be the absolute solution. The greatest thing about this recipe is that every single person who has tasted it, absolutely loved it and said they've never had such a wonderful flavor in a steak before.
rib eyes on the grill

You will thoroughly enjoy all the phases of this marinated ribeye steak recipe. The marinade is easy to make. And, because of the unique meat preparations, it can marinate in as little as 2 hours. The cooking process is covered for either on the grill or on the stovetop.

This particular recipe has been perfected over a multi-year period. Frequent questions are answered via the preparation and cooking instructions such as:

  • Do you grill them on direct heat or indirect heat?
  • Do you cover the grill or leave the top open?
  • Can it be cooked on the stove?
  • Can I store them in the freezer and cook them in the future?
rib eyes on the grill

Superior Gourmet Marinated Ribeye Steaks on the Grill or Stovetop

Jeff Baygents
When you want to have an elegant, gourmet steak for a special occasion, this will be the absolute solution. The greatest thing about this recipe is that every single person who has tasted it, absolutely loved it and said they've never had such a wonderful flavor in a steak before.
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Prep Time 10 mins
Cook Time 20 mins
Marinade Minimum Wait Time 2 hrs
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American
Servings 2 servings
Calories 859 kcal

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Ingredients
  

Steaks

  • 1.5 lbs. Ribeye Steak Better if you can get about ¾ or 1-inch thick.

Marinade

  • cup soy sauce
  • cup lime juice
  • cup oil Any type typical vegetable oil (examples are corn, peanut, or olive oil). Stronger flavor oils like sesame or coconut are discouraged.
  • 3 Tbsp. brown sugar Alternate option: ½ tsp molasses per ¼ cup granulated sugar.
  • 1 tsp cumin
  • 1 tsp black ground pepper
  • ½ Tbsp. chili powder
  • Tbsp. garlic granulated Alternate option: ½ this qty if using garlic powder.

Instructions
 

  • With the meat, cut it, if needed, into two steaks.
    Cut some deep (halfway down), long slits about every inch spaced apart. However, ensure each slit doesn't cut to the edges; it starts and ends about ½-inch from the edge. Place the meat into a bowl (or sealable, leak-proof plastic bag).
  • Pour the marinade into the bowl (or sealable bag) that has the meat. Seal it well and place it in the refrigerator. Let is set for a minimum of about 2 hours and longest being overnight for about 12-24 hrs. Ensure you turn over the meat once or twice during this waiting period if the marinade doesn't fully cover the steaks. Also, if you used a plastic storage bag, you might want to set it in a bowl or container in case it seeps a little liquid.

Optiona 1: Cooking on the Grill

  • Drain all the steaks' marinade from the bowl or bag.
    Prepare the grill for cooking. It will usually flame up on the initial placement of each side due to the oil in the marinade. When the grill is hot enough, place the meat on direct heat initially for about 1-3 minutes, avoiding excessive charring. Flip it over, remaining on direct heat for another 1-3 minutes.
    Check the internal temp of the meat, as this timing depends on the thickness. If it needs further cooking, position the steaks to indirect heat and close the grill cover. Check it in a few minutes. When ready, remove the steaks and let them set for at least about 5-10 minutes before cutting into them. However, the meat may continue to cook a little after removing them. So, consider removing them a little sooner than the final desired doneness.
    The meat will have a darker appearance than normal and that is to be expected.

Option 2: Cooking on the Stovetop

  • Drain all the steaks' marinade from the bowl or bag.
    Get the skillet (or pan) at about medium high heat for cooking. Optionally, you can drizzle about 1 Tbsp. olive oil in the skillet.
    Place the steaks in the skillet to sear (and slightly cook) one side for about 1-3 minutes, managing it to avoid burning. Flip it over and repeat for the other side for about 1-3 minutes. Then, reduce the heat to medium low, flip it one more time, and cook to finish it out.
    Check the internal temp of the meat, as this timing depends on the thickness. When ready, remove the steaks and let them set for at least about 5-10 minutes before cutting into them. However, the meat may continue to cook a little after removing them. So, consider removing them a little sooner than the final desired doneness.
    The meat will have a darker appearance than normal and that is to be expected.

Nutrition

Calories: 859kcalCarbohydrates: 12gProtein: 70gFat: 60gSaturated Fat: 22gPolyunsaturated Fat: 6gMonounsaturated Fat: 30gTrans Fat: 1gCholesterol: 208mgSodium: 854mgPotassium: 1031mgFiber: 1gSugar: 8gVitamin A: 504IUVitamin C: 4mgCalcium: 47mgIron: 7mg
Tried this recipe?Let us know how it was!

Reference

DarnGoodRecipes.com™

Marinated Ribeye Storage

You can store the marinated ribeye steaks in the fridge but no longer than 2 days. For saving time in the distant future, you can also prepare to freeze them. Prepare the usual ribeye steaks (cut with slits) and add the marinade into individual sandwich bags. Then, place those baggies into a larger sealable food storage bag and toss in the freezer. This way you can do a bunch of them and remove them individually, as needed. You don’t even have to wait for them to marinade! Generally, you won’t want to leave them longer than about 3 months in the freezer.

Future Usage from the Freezer

Then, after frozen, when ready to use these marinated ribeye steaks, you can either pull the amount of individually bagged steaks from the freezer to the fridge the night before cooking. Be sure you put them in a bowl because the marinade will thaw and might leak out. Or, you can use your defroster cycle on the microwave. If using the microwave defrost option, start with keying in just 75% of the meat weight. Also, as you don’t want the marinade leaking out, put them in a microwavable bowl and slightly open each sandwich bag.

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