Ribeye steaks are already full of flavor on their own, but this Ribeye steak marinade brings this already fantastic beef cut to a whole new level without overpowering it. This quick and easy steak marinade is made primarily with soy sauce, which brings instant umami when paired with all the sweet natural fat from the ribeye. It’s great for grilling, as well as pan frying and can be ready in 30 minutes or less!
Love steaks? Try these recipe ideas for inspiration: Tri Tip Marinade Recipe, Picanha (Brazilian Culotte Steaks), and Steak and Onions (Bife Acebolado).
Ribeye steak marinade – Great for Date Night Dinner
Oi, Gente!
Today’s recipe is perfect for a special night in. In Brazil we celebrate love on June 12th — the eve of Saint Anthony’s day — so it’s a lovely occasion to make a memorable steak dinner. Whether you observe Valentine’s Day on February 14th or celebrate another day, a juicy ribeye with a simple, flavorful marinade is always a great way to say “Eu te amo.”
This ribeye recipe works equally well on the grill or in a hot skillet. For sides I often serve sautéed kale or Brazilian-style collard greens to keep things simple and balanced. Add a good bottle of wine, some music, and you’ve got a cozy date-night meal ready in about an hour. Bom apetite!
Cocktail ideas for date night: Brazilian Caipirinha, Batida de Coco (Brazilian Coconut Cocktail), or a Pineapple Rum Punch.
Ribeye Marinade Recipe Ingredients
Equipment
- Cast iron skillet (for pan frying) or a hot grill
- Kitchen tongs
- Measuring cups and spoons
- Gallon zip-top bag or similar container for marinating
How to make the best ribeye marinade
Prepare the steaks: Pat steaks dry with a paper towel and season lightly with salt and pepper on both sides. Because the marinade contains salty components, keep the initial seasoning modest.
Make the marinade: In a small bowl or measuring cup, whisk together soy sauce, Worcestershire sauce, Dijon mustard, garlic (or Brazilian sofrito), and dried oregano.
Marinate: Place steaks in a zip-top bag or shallow dish, pour the marinade over the meat, and press or massage the bag so the liquid coats the steaks. Let the steaks marinate at room temperature for at least 15 minutes and up to one hour for tender cuts like ribeye.
How to cook marinated steaks
Grilling: Heat the grill to high. Lightly brush the steaks with oil and sear over direct heat until they reach the desired doneness, flipping once. After grilling, transfer steaks to a cutting board and rest for about 5 minutes. Finish with a pat of butter, a sprinkle of finishing salt, and fresh herbs.
Stovetop / Pan-frying: Heat a large cast-iron skillet over high heat until it just begins to smoke. Add oil, then the steaks. Allow a deep crust to form before flipping—when the steak releases easily from the pan, it’s ready to turn. Cook to desired doneness, remove to a board, and rest 5 minutes. Add butter and herbs to finish.
How to serve ribeye steaks
- Rest steaks 5 minutes before slicing to retain juices.
- Serve whole or sliced against the grain.
- Top with a small knob of butter and fresh thyme or parsley for brightness.
How long to marinate steak
Tender cuts (ribeye, porterhouse, strip): These cuts pick up surface flavor quickly and don’t need extended time—15 minutes to 1 hour is sufficient.
Less tender cuts (skirt, flank, top round): These benefit from longer marinating times to both tenderize and absorb flavor—6 to 8 hours, up to 24 hours for best results.
Ribeye steak temperature and doneness
Cooking time varies with thickness. For 1–1.5 inch steaks, the following internal temperatures (after resting) are typical:
Remove steaks from heat when they are about 5°F (3°C) below your target temperature, since carryover cooking while resting will raise the internal temperature slightly. For example, remove a rare steak at about 120°F and rest to 125°F.
This steak recipe pairs great with
- Herbed couscous
- Chimichurri salad
- Warm kale and apple salad
- Brazilian-style collard greens
Other steak recipes you’ll love
- Picanha (Brazilian culotte steaks)
- Brazilian beef stroganoff
FOR MORE BRAZILIAN FOOD INSPO, FOLLOW THE AUTHOR ON SOCIALS
Ribeye Steak Marinade
Author: Aline Shaw
Summary: This quick soy-forward marinade enhances the natural richness of ribeye without overpowering it. Ideal for grilling or pan-frying.
Servings
2 steaks
Times
- Prep time: 5 minutes
- Cook time: 15 minutes
- Marinating time: up to 1 hour
- Total time: about 1 hour 20 minutes (including resting)
Ingredients
- 2 ribeye steaks
- 2 tablespoons canola oil (for cooking)
- Salt and pepper, to taste
- 1/4 cup soy sauce (low-sodium optional)
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon whole-grain Dijon mustard
- 1 tablespoon Brazilian sofrito or 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- Fresh thyme or parsley for garnish (optional)
Instructions
- Season steaks lightly with salt and pepper on both sides and set aside.
- In a small bowl, whisk together soy sauce, Worcestershire sauce, oregano, Dijon mustard, and sofrito or minced garlic.
- Place steaks and marinade in a gallon-size zip-top bag or shallow container. Turn to coat and marinate at room temperature for 15 minutes to 1 hour.
- When ready to cook, remove steaks from the marinade and pat dry with paper towels—this helps form a proper crust.
- For grilling: heat grill to high, brush steaks with oil, and sear until desired doneness. Rest 5 minutes before serving. Top with butter and herbs.
- For pan-frying: heat a large cast-iron skillet over high heat until just smoking, add oil, then steaks. Sear until a crust forms and the steak releases easily, flip and cook to desired doneness. Rest 5 minutes, finish with butter and herbs.
Bom apetite!