Thank you very much. Takes longer but doesn't dry it out as much. Note that in creating this recipe, we used both ribeye and T-bone steaks. To a steak lover like me, that is a travesty. The trick is to pack all of your ingredients into a sandwich bag along with the steak, then give it a good old rub in the bag to really massage all those delicious flavours into the meat. Let’s be completely honest, it is a massive debate among chefs of whether to add salt to the steak marinade. Many times because I don’t have the time, I usually go straight to the recipe. Up to 8 hrs before cooking, pat the steaks dry with kitchen paper and season with salt and pepper. My husband loved this marinade! Click HERE to view my my favorite kitchen essentials that are built to last! Leave it to soak and you’re golden – it couldn’t be easier! They have so much flavor that technically, they do not need a marinade to be wonderful tasting. Thank you so much Patricia. Add comma separated list of ingredients to exclude from recipe. Remove steaks, discard marinade. Premium steaks like tenderloin and ribeye don’t need a marinade and should be cooked just as they are. Preheat the oven to 425 degrees. Your verbosity keeps me off your site. Patricia I can’t even begin to tell you how happy this has made me. Thank you for sharing. Place the meat into a container and add your favorite marinade, making sure it covers the steak completely, and refrigerate for 2-24 hours, depending on the strength of the marinade. Heat grill on high for 10 minutes. It’s because I LOVE this holiday for what it represents, love. Learn how your comment data is processed. Place steaks in a large lidded plastic container or a large sealing Ziploc bag. If you’re cooking a high-quality, flavorful cut of beef like a ribeye steak, we recommend not marinating it so that the beef’s natural flavor can shine. Pro Tip: Pull from the refrigerator 1 hour before cooking in warmer weather temps to allow steak to come to room temperature. Once you have your handful of ingredients, simply combine it all in an airtight container and let steaks soak up the marinade … very good and easy to throw together with ingredients you would have anyway:) thanks. Combine the vinegar, olive oil, and rosemary in Ziploc bag. Your marinade is truly excellent and truly worthy of a 5 star review. My honey and I also love making Cherry Hand Pies (although I adore cherry and he adores apple), Cherry Pistachio Upside Down Cake and Veggie Cheesesteak Potatoes. Just sprinkle your steaks generously with coarse kosher or pickling salt at least 45 to 60 minutes before cooking them. Stab meat with a fork - about three times for each steak. This marinade made it juicy anyway. I also strongly believe in buying the best quality of meat that you can afford. The recipe is fabulous with either cut, as long they steaks are good quality and fresh from your butcher/grocer. Remove 1/4 cup marinade and combine with vinegar in small bowl and set aside. I believe food should be soul satisfying while helping you to feel like the best version of yourself. This marinade was made to compliment many cuts of beef. This is definitely one that I will use over and over. Rib eye steaks are extremely flavor cuts of meat due to their higher fat marbling. I always cover my cooked meats with aluminum foil while I let them rest after cooking. Usually I do not rate items; it may be due to the fact that my thought is people probably could care less about an opinion or perhaps it is my happiness in not getting caught up in the brouhaha that goes along with it. Do this by scraping with a spoon. Preheat pan over medium high heat and lightly oil pan. Place two steaks in each bag, and turn to coat. Refrigerate 1 hour, flipping bag after 30 mins. I'm not much of a cook but I'm trying to change that. Read More…. The marinade mainly consists of Worcestershire sauce and brown sugar. We like some other marinades better, but this was good. Marinate briefly - 15 to 30 minutes. Watch how to make a simple, top-rated marinade that really stands up to its name. There is a butcher around the block that is very good, however, this rates going to Grand Central Market and paying way up. Refrigerate for a minimum of 2 hours and up to 24 hours. This was great tasting and it wasn't that hard to make. With all due respect Heather, I don’t appreciate you calling readers rude for not reading through your work. Basically, adding salt to the marinade helps the rosemary and garlic flavors to slowly work their way deep into the muscle fibers of the rib eye. Hi Jackie, Then, salting generously before cooking helps to create a beautiful searing. My boyfriend loved it! Allrecipes is part of the Meredith Food Group. This model eliminates that challenge, however it hasn’t held up as long for us. I am beyond in love with my Chicago Cutlery Steak Knifes. Remove rosemary needles from the woody stem (see above "How To Process Rosemary" section). It is individuals like yourself who make the internet a worthwhile endeavor. I always appreciate a good recipe, mostly when is presented with beautiful pictures that make me want to try that one recipe. Oh I just made this for a Valentine dinner for me and my hubby...it was great! The comment I made was 100% directed at the gentleman above and his snarky comment to me. Baste often with the … Stir in olive oil to create a loose paste. Congrats! Pour marinade over steaks. Recipe ️ https://www.thefedupfoodie.com/best-ribeye-steak-marinade/ That was rude af! This allows juices to remain within the meat thereby keeping the flavor at its most optimum. https://www.tasteofhome.com/recipes/grilled-marinated-ribeyes Remove steak from marinade and season with salt and pepper. Great news Chris. Cuts like sirloin and flank steak will become much more tender after soaking in some juicy goodness. The brown sugar overpowered all of the other flavors. Pour reserved marinade over steaks and let … https://damndelicious.net/2020/02/01/how-to-cook-a-ribeye-steak Working with the public there is such a fine balance between having grace and compassion and not letting people bully.