Impossibly juicy and flavorful, these ribeye steaks are enhanced by a simple marinade, grilled in minutes and topped with a pat of butter for an extra dash of delicious.
I recently reached out to my subscribers and asked:
What is the number one dish or type of meal that you love (or would love to learn) to cook or bake?
I was (pleasantly) overwhelmed by the responses and received so many great ideas for future recipes and blog posts. Not surprisingly, there were a number of requests for quick and easy weeknight meals. It seems we all struggle (yes, even food bloggers) with fresh ideas for healthy, family-friendly meals that can be on the table without a lot of fuss and prep.
Well I heard you guys loud and clear. I plan to include more dishes that entice you to cook even when you have limited time and steer you toward the stove instead of the menu drawer. That’s not to say I’m planning to become Rachel Ray and include only 30 minute meals. But sprinkled in with the cakes, cocktails and braises, expect a good number of tasty, simple and yes, quick recipes.
One of the best ways to cook without a laundry list of ingredients and a ton of steps is to cook seasonally. When you cook with produce at its peak, it’s naturally packed with flavor. Of course summer boasts a bounty of fruit and vegetables at their peak from tomatoes to squash to berries to melon. Sometimes a sliced tomato with just a sprinkle of salt is all you need to offer for a simple side.
Summer is also a time to make use of something other than your oven to get dinner on the table. It’s no secret that I love to grill all summer long, from fish to chicken to pizza. A little planning and long soak in a simple marinade and dinner can be grilled and on the table in minutes. And that’s exactly what I did for today’s recipe.
I took one my favorite cuts of meat, the ribeye steak, and popped them in the frig overnight in this easy marinade. Because the marinade imparts so much flavor, all I did was top the grilled steaks with a simple pat of butter before serving to make them extra juicy and delicious. I served these steaks alongside a spinach and tomato salad tossed with lemon juice and olive oil and grilled Jersey corn on the cob (when in Rome). I even took a few slices of a two day old baguette, drizzled them with olive oil and a sprinkle of salt and pepper and grilled them for a couple minutes for a little crunch of the side. (My boys are not only carnivores, but carbivores too.)
If simple grilling is your thing (and according to the responses I received, it is) then bookmark the recipe for this marinade. It can be used just as successfully with strip steaks, flank or skirt steak, or even lamb or pork. It’s easily doubled, tripled or fill-in-the-blank-tuppled. Dinner on the table in fifteen minutes if you’re willing to spend ten minutes whisking the night before seems like a pretty good trade right?
A great, big thank you to all of you that took a minute to share your suggestions, frustrations and ideas for future posts and recipes. And please, keep them coming. It’s a two way street and the more I learn about what you would like to cook, the more successful we can be together!
- Steak Marinade
- 5 cloves garlic smashed
- 2 tsp dried Italian seasoning
- 1 tsp sugar
- 2 Tbsp fresh lemon juice
- 2 Tbsp red wine vinegar
- 2 Tbsp soy sauce
- 2 Tbsp Worcestershire sauce
- 1/3 cup extra-virgin olive oil
- 1/4 tsp freshly ground black pepper
- 2 Ribeye Steaks 1 - 1 1/2 inches thick
- Kosher salt and pepper
- 2 Tbsp unsalted butter optional
Steak Marinade: Whisk all of the ingredients together in a small bowl.
Grilled Steaks: Place the steaks in a ziplock bag and pour the marinade over, turning to coat.
Refrigerate at least six hours or (even better) overnight.
Remove the steaks from the refrigerator for 30-40 mins before you grill them to allow them to come to room temperature.
Preheat your grill to med/high heat. Remove the steaks from the marinade and season to taste with salt and pepper.
Grill 3-4 mins per side for medium rare depending on the thickness of your steak.
Top with a pat of butter if desired and serve.
*If you don't have a grill, the steaks can be seared on the stove in a cast iron skillet or grill pan for about 3-4 mins per side and finished in a 400 degree oven for a couple mins.