How to Marinate Ribeye Steaks

Ribeye steak comes from the outside rib of the cow. Ribeye is marbleized, with fat distributed throughout the meat. This marbleization accounts for both the flavor and tenderness of this cut of beef. Because ribeye is so thoroughly shot through with fat, it absorbs marinades faster than a lower-cost cut of steak such as chuck. Uou may not need to leave ribeye steak in marinade as long as you would a less tender cut.

Things You'll Need

• Ribeye steak
• Marinade recipe
• Shallow container large enough to hold steak and marinade mixture
• Refrigerator

Instructions

1. Make the marinade. Whether you are using a marinade mix, or combining the ingredients from scratch, mix the marinade in the shallow dish according to the recipe or package mix instructions.

2. 

   Simply pass each side of the steak under the water.

   Rinse steak. You don't have to run it under water for long. Simply pass each side of the steak under the water

3. 

   Pat the steak dry with a paper towel.

   Pat steak dry. Eliminating any excess water from the steak will keep you from diluting your marinade when you add the steaks to it.

4. Add steak to marinade. Place the steak in the marinade mixture. Make sure to turn the steak so that every surface has a chance to come into contact with the marinade.

5. 

   Place the steak and marinade in the fridge.

   Put the shallow pan in the fridge. You can leave the steak in the marinade for 30 minutes or overnight. As ribeye steak will readily absorb the marinade mixture, an hour or so may suffice.

6. 

   Grilled, marinated ribeye can be a delight.

   Remove the steak from the marinade. After the steak is marinated, remove it from the marinade and place it on the grill, in the skillet or in the broiler pan for cooking.

Tips & Warnings

• Be sure to refrigerate the meat as it is marinating. Leaving it at room temperature could encourage the growth of harmful bacteria that could cause food poisoning.

References

• All Recipes: The Perfect Rib Eye Marinade Recipe