Rib-Eye Steaks With Garlic Marinade

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 07/8/21
Barbecue bone-in ribeye steak on cutting board
istetiana / Getty Images
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 4 servings
Nutrition Facts (per serving)
295 Calories
17g Fat
7g Carbs
30g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 295
% Daily Value*
Total Fat 17g 22%
Saturated Fat 7g 36%
Cholesterol 66mg 22%
Sodium 5303mg 231%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 30g
Vitamin C 1mg 3%
Calcium 55mg 4%
Iron 4mg 21%
Potassium 691mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These grilled or broiled garlic rib-eye steaks are marinated in a mixture of garlic, soy sauce, and seasonings. This marinade is excellent with rib steaks, as in this recipe, strips steaks, porterhouse or T-bone, or flank steaks.

It's a very simple marinade to prepare but plan to start at least 2 hours before you expect to cook the steaks so they will have time to marinate. 

For best results, check the steaks with an instant-read thermometer. See the chart for recommended steak temperatures (rare, medium-rare, medium, medium-well, and well).

This recipe is easily scaled up for a larger family or dinner party, or down for a party of two.

For maximum flavor, choose bone-in rib-eye steaks, just be aware that they will take longer to cook than boneless steaks.

 

Ingredients

  • 1 1/2 cups soy sauce

  • 2 cloves garlic, chopped

  • 1 tablespoon dry mustard

  • 1 tablespoon coarsely ground black pepper

  • 4 bone-in rib eye steaks, about 1 to 1 1/2 inches thick

Steps to Make It

  1. Gather the ingredients.

  2. In a large nonreactive baking dish or container, whisk together the soy sauce, garlic, dry mustard, and the coarsely ground black pepper.

  3. Do not rinse the steaks, but pat them dry with a paper towel. Add them to the marinade and turn them to coat thoroughly. Cover with plastic wrap and refrigerate for 2 to 5 hours.

  4. When ready to cook, oil the grill and prepare it for high direct heat, or about 450 F. If broiling, turn the oven to BROIL.

  5. When the grill or broiler has come up to temperature, remove the steaks from the marinade, discard the marinade, and place the steaks on your chosen cooking surface.

  6. Grill the steaks until the desired temperature and doneness has been reached, using tongs to turn the steaks only once. To obtain grill marks, halfway through cooking the first side, turn it perpendicular on the grates to create the crosshatch pattern. After turning the steak over (remember: only once), repeat halfway through on the second side.

  7. Remove from the grill and serve with your favorite side dishes like a baked potato or French fries and a leafy green salad.

  8. Enjoy!

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Steak Temperatures

  • Rare: 120 F to 125 F (48.9 C to 51.6 C)

  • Medium-Rare: 130 F to 135 F (54.4 C to 57.2 C)

  • Medium: 140 F to 145 F (60 C to 62.8 C)

  • Medium-Well: 150 F to 155 F (65.5 C to 68.3 C)

  • Well: 160 F (71.1 C) and above