Grilled Ribeye Steak Marinade
Ingredients
For the Marinade
- 3 tbsp balsamic vinegar
- juice from two limes
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tsp black pepper
- 1/4 cup olive oil
For the Steak
- 2 lbs ribeye steak
- salt, to taste
- black pepper, to taste
Instructions
- Combine all marinade ingredients in a medium bowl. Whisk together until fully combined (oil and other ingredients will separate; this is normal)
- Place steaks into a food storage bag. Pour marinade over them, ensuring that each steak is immersed in the liquid. Seal the bag and lay it flat in the refrigerator. Marinate for a minimum of one hour, up to 24 hours
- Remove steaks from the refrigerator. Drain the marinade from the bag. Rest steaks at room temperature for 45 minutes
- Preheat the grill to 450-500 degrees. Pat steaks completely dry. Add salt and pepper to both sides of each ribeye
- Grill the steaks for 3-5 minutes on each side until seared. Then, move them to a low-heat area of the grill to continue cooking for another 8-12 minutes for medium rare
- Transfer steaks from the heat to a plate tented with foil to rest for 5-10 minutes before serving
Notes
*Photo by LUM3N licensed under Pixabay License