Serves 2
30 min
Savory Garlic Marinated Steaks
Recipe GLPR3d735b0f1f8eac
Two rich, juicy rib-eye steaks infused with a bold garlic and balsamic marinade that combines tangy vinegar, umami-rich soy sauce, and subtle heat. The steaks are marinated and then seared to a perfect medium, creating a caramelized crust while maintaining a tender interior. This dish delivers restaurant-quality flavor with a sophisticated balance of sweet, savory, and smoky notes.
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Ingredients
½ cup Balsamic vinegar
¼ cup Soy sauce
3 tablespoons Minced garlic
2 tablespoons Honey
2 tablespoons Extra virgin olive oil
2 teaspoons Ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon Onion powder
½ teaspoon Salt
½ teaspoon Liquid smoke flavoring
1 pinch Cayenne pepper
2 Rib-eye steaks (1/2 pound each)
Directions
Combine balsamic vinegar, soy sauce, minced garlic, honey, olive oil, ground black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper in a medium bowl. Whisk until all ingredients are fully incorporated and the marinade is well blended.
Place the rib-eye steaks in a shallow dish or resealable bag and pour the marinade over them, ensuring both steaks are well coated on all sides. Cover and refrigerate for at least 15 minutes, allowing the flavors to penetrate the meat.
Remove the steaks from the refrigerator and let them sit at room temperature for 5 minutes before cooking. Pat the steaks dry with paper towels to help develop a proper crust.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot, approximately 2–3 minutes. Carefully place the steaks in the pan and sear without moving them for 4–5 minutes on the first side, until a golden-brown crust forms.
Flip the steaks and cook the second side for an additional 4–5 minutes. Check the internal temperature using a meat thermometer inserted into the thickest part of each steak, removing from heat when the temperature reaches 145°F for medium-rare, or longer for more doneness as preferred.
Transfer the steaks to a cutting board or serving plate and let them rest for 3–5 minutes before serving. This allows the juices to redistribute, ensuring tender, moist meat.
