A good ribeye steak marinade makes a world of difference. Loaded with ultra-flavorful components, this marinade will not only work to infuse your steak with mouth-watering flavor but further tenderizes and creates an even juicier cut of steak.
Why this recipe works
A juicy ribeye steak doesn’t only rely on the method in which it’s cooked for the most succulent results, it also relies on its marinade to help tenderize the meat and infuse it with as much flavor as possible. Soy sauce, lemon juice, Worcestershire sauce, spices, and even a bit of hot sauce lend a generous hand in that department! Though marinating isn’t completely necessary when it comes to a good cut of steak such as ribeye, it certainly helps create a more elevated experience.
This ribeye steak marinade is quite similar to our steak marinade, with a few tweaks. We’re swapping the oil out for butter. Butter does not slip off the meat, but rather sits on top of it working to infuse flavors during the entire marinating process. We’re also adding hot sauce and brown sugar, both of which help create a succulent, flavor-packed ribeye.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LEMON JUICE – The lemon juice in this marinade provides the acidic base essential to ultra tender beef. It will prevent your steak from being tough by breaking down the fibers in the meat as it sits.
BUTTER – Chef Antoine uses butter in his marinade rather than oil because it doesn’t break down. Butter sits on the meat, rather than sliding off like oil does which makes for a more flavorful steak.
How to Make Ribeye Steak Marinade
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Add all marinade ingredients to an immersion blender and blend to combine well.
- Add marinade to a large glass dish or a plastic gallon zipper bag. Add 2 ribeye steaks and marinate in the refrigerator for a minimum of 2 hours, or up to 12 hours.
- Remove meat from marinade and pat dry with paper towels. Allow to sit at room temperature, covered loosely with foil or plastic wrap, for about 20-30 minutes before cooking.
Frequently Asked Questions & Expert Tips
Absolutely. You can use any cut of steak you prefer with this marinade. Ribeye, sirloin, filet mignon, New York strip, strip steak, T-bone, and even flank steak can be used.
Yes, you can prepare the marinade ahead of time and store it in an air-tight container or jar kept in the refrigerator for 4-5 days.
We recommend a minimum of 2 hours, or up to 12 hours using this recipe. Though it’s safe to marinate the steak for longer (24 hours to 48 hours) you can risk the steak becoming mushy from the acidity as it breaks down the fibers in the meat while it sits. Ribeye steak is rather tender all on its own, so adding a marinade simply aids in the flavor department, which means you don’t need to marinate for as long as some other cuts require. Always store marinated steak in the refrigerator.
Serving Suggestions
This ribeye steak marinade will yield enough for two nice sized steaks. Keep in mind that ribeye is tender and juicy all on its own, so you won’t need to marinate for longer than 12 hours. If you are using this marinade for a tougher cut of meat, marinate in the refrigerator for up to 24 hours.
As for serving, pair with some garlic mashed potatoes, scalloped potatoes, asparagus, Brussels sprouts, French onion soup, or a crisp wedge salad.
More Steak Recipes
- Grilled Steak
- Oven Swiss Steak
- Reverse Sear Ribeye
- Smoked Ribeye Steak
- Bacon Wrapped Filet Mignon
- Bone in Ribeye
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Ribeye Steak Marinade
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup soy sauce
- 1 Tablespoon lemon juice
- ¼ cup Worcestershire sauce
- 2 Tablespoons butter
- 2 teaspoons chili powder
- 1 teaspoon garlic salt
- 2 teaspoons onion powder
- 2 teaspoons brown sugar
- 1 Tablespoon minced garlic
- 1 Tablespoon Franks red hot sauce
- ½ teaspoon black pepper
Things You’ll Need
Before You Begin
- This marinade mixture makes enough for two nice sized ribeye steaks.
- Chef Antoine uses butter in his marinade rather than oil because it doesn’t break down. Butter sits on the meat, rather than sliding off like oil does which makes for a more flavorful steak.
- We recommend a minimum of 2 hours, or up to 12 hours using this recipe. Though it’s safe to marinate the steak for longer (24 hours to 48 hours) you can risk the steak becoming mushy from the acidity as it breaks down the fibers in the meat while it sits. Ribeye steak is rather tender all on its own, so adding a marinade simply aids in the flavor department, which means you don’t need to marinate for as long as some other cuts require. Always store marinated steak in the refrigerator.
- You can prepare the marinade ahead of time and store it in an air-tight container or jar kept in the refrigerator for 4-5 days.
- You can use any cut of steak you prefer with this marinade. Ribeye, sirloin, filet mignon, New York strip, strip steak, T-bone, and even flank steak can be used.
Instructions
- Add all marinade ingredients to an immersion blender and blend to combine well.
- Add marinade to a large glass dish or a plastic gallon zipper bag. Add 2 ribeye steaks and marinate in the refrigerator for a minimum of 2 hours, or up to 12 hours.
- Remove meat from marinade and pat dry with paper towels. Allow to sit at room temperature, covered loosely with foil or plastic wrap, for about 20-30 minutes before cooking.
Nutrition
Chef Antoine Davis
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kinsey says
Girl I still be making this ish it effing slaps I used truff hot sauce a couple times and it’s was banging. Ur a genius. to the ninny who commented about sodium ur missing out and that makes no sense :)
Brian C says
Holy smoke. Killer marinade!
Brady says
Should the steaks be seasoned after patting dry from the marinade? I typically season my steaks beforehand without marinating, so this is a new process for me. Thanks!
Amanda Formaro says
No need! The marinade seasons them, you are good to go :)
Amy Amos says
Delicious! Marinaded 2 large ribeyes for 5 hours using a low sodium soy and it was AMAZING! Five hours was the perfect amount of time to marinate. Tenderized the ribeye but did not over due it. I will definitely use this marinade again. It got rave reviews from everyone.
Tibbs says
Too much sodium in the marinade..
The soy and Worcestershire sauces are both loaded with sodium… eliminate the garlic salt and just use garlic powder.
Amanda Formaro says
I appreciate your feedback and comments. I would definitely like to point out that you do not ingest all of the sodium from this marinade. The marinade will soak into the meat somewhat, but most of the marinade is discarded. You will probably ingest about 1/4 – 1/3 of the marinade in the entire dish.
Tammy Booker says
This sounds great.
Kinsey says
Used three quarters of TBS of the franks red hot and used minced onion instead of onion pwdr. Came out fucking delicious. Just the right amount of spice for me (I don’t like spicy) a nice tingle in the tongue and a classic American bbq sort of steak. Used it on a. Charcoal cut. Five stars. Going to make again. Thanks !
Tawana Welch says
Hi I really like the ingredients for your marinade n I want to ask if Truffle butter is too costly or too fragrant to use in substitute for regular butter? I had some on top of a cooked steak before n I fell head over heels for it.
Amanda Formaro says
Truffle butter is very powerful so we don’t recommend putting it into the marinade. We recommend putting truffle butter on top of your hot steak instead, like you had in the restaurant.
Belinda says
I have used a similar steak marinade before.
The worchestishire makes the steak so salty you can’t enjoy the steak.
Amanda Formaro says
hmmm, that should not be the case. Are you sure you followed all the measurements and instructions correctly? It’s also important to pat the steaks dry after removing from the marinade.