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–+ servings
Sliced Steak Marinade topped with herb butter served with roasted asparagus and garlic butter sauce.

Steak Marinade

This rich, savory Steak Marinade dinner feels like a special night out, but it’s made right at home with simple ingredients and cozy oven-roasted sides.
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Prep Time 25 minutes
Cook Time 40 minutes
Marinate 2 hours
Total Time 3 hours 5 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 820
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 ribeye steaks about 16 oz each well-marbled and trimmed
  • 1 teaspoon salt fine for seasoning the meat
  • 1 teaspoon black pepper freshly ground for seasoning
  • ¼ cup olive oil extra virgin for the marinade
  • ¼ cup soy sauce regular or low sodium for umami
  • 2 tablespoons Worcestershire sauce for depth of flavor
  • 2 tablespoons balsamic vinegar for acidity and sweetness
  • 2 tablespoons brown sugar or honey for balance and caramelization
  • 1 tablespoon Dijon mustard smooth for sharpness
  • 6 cloves garlic minced very finely
  • 1 tablespoon fresh thyme finely chopped
  • 1 tablespoon fresh rosemary finely chopped
  • 1 teaspoon ground black pepper for the marinade
  • 6 whole garlic bulbs tops sliced off for roasting
  • ¼ cup olive oil for roasting garlic
  • 1 cup butter softened unsalted preferred
  • 1 teaspoon fresh thyme finely chopped for the butter
  • ½ teaspoon fresh rosemary finely chopped for the butter
  • ½ teaspoon salt or to taste for the butter
  • ¼ teaspoon black pepper or to taste for the butter
  • 2 bunches asparagus washed dried and trimmed
  • 3 tablespoons olive oil for roasting asparagus
  • ½ medium lemon juiced for brightness
  • ½ teaspoon salt or to taste for asparagus
  • ¼ teaspoon black pepper or to taste for asparagus
  • 1 tablespoon canola oil for searing the steaks

Method
 

  1. Preheat the oven to 425°F (220°C) and set out a large cast iron skillet to use for roasting the garlic.
  2. Pat the steaks dry, gently prick them all over with a fork, and lightly season both sides with salt.
  3. In a bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar, Dijon mustard, minced garlic, thyme, rosemary, and black pepper until fully blended.
  4. Pour the marinade into a large zip-top bag, add the steaks, remove excess air, seal, and refrigerate for at least 2 hours or up to overnight.
  5. Remove the steaks from the refrigerator about 30 minutes before cooking so they can lose their chill.
  6. Place the garlic bulbs cut-side up in the cast iron skillet, drizzle with olive oil, season with salt and pepper, cover with foil, and roast for 45–60 minutes until soft and lightly golden.
  7. Remove the garlic from the pan and let it cool, then carefully wipe the skillet clean and return it empty to the oven to stay hot.
  8. Squeeze the roasted garlic cloves into a bowl, add the softened butter, thyme, and rosemary, mash until smooth, and season to taste with salt and pepper.
  9. Toss the asparagus with olive oil, lemon juice, salt, and pepper, then spread it out on a baking sheet.
  10. Roast the asparagus in the oven for 10–15 minutes, until just tender and lightly browned.
  11. Take the steaks out of the marinade, let the excess drip off, and thoroughly pat them dry with paper towels.
  12. (Optional) Simmer the leftover marinade in a small saucepan until slightly reduced to use as a sauce, or discard it.
  13. Carefully move the hot cast iron skillet to the stovetop over medium-high heat and add the canola oil.
  14. Sear the steaks for about 3–4 minutes per side for medium-rare, adjusting the time for thickness and preferred doneness.
  15. Transfer the steaks to a cutting board, loosely cover, and let them rest for 5–10 minutes before slicing.
  16. Slice the steaks against the grain, serve with the roasted asparagus, and top each portion with a generous spoonful of roasted garlic butter.

Nutrition

Serving: 420gCalories: 820kcalCarbohydrates: 22gProtein: 38gFat: 63gSaturated Fat: 26gPolyunsaturated Fat: 6gMonounsaturated Fat: 27gTrans Fat: 1gCholesterol: 165mgSodium: 1180mgPotassium: 820mgFiber: 5gSugar: 11gVitamin A: 3100IUVitamin C: 24mgCalcium: 120mgIron: 7mg

Notes

Caption-style recipe notes (MSI + emotional recall).

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