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.
Notes
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.