Introduction

This ribeye steak recipe features a flavorful marinade and a rich roasted garlic butter that takes the dish to the next level. Paired with tender roasted asparagus, it’s a perfect meal for a special dinner or a weekend treat.

The image shows a white plate with six thick slices of medium-rare steak, each slice having a pink center and a dark brown charred edge, topped with small dollops of melting butter and sprinkled with chopped green herbs. To the right of the steak, there is a bundle of bright green grilled asparagus spears, shiny with oil. At the bottom left of the plate, there is a lemon wedge and a small white bowl of creamy herb butter with visible herb pieces. Around the plate, fresh rosemary and thyme sprigs are placed for garnish. The plate sits on a white marbled surface with small white bowls of salt and pepper near the top edge, and a wine glass reflecting light to the left. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye steaks (16 ounces each, trimmed) or 4 steaks (8 ounces each)
Salt and pepper (to taste)
¼ cup olive oil (for marinade)
¼ cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
2 tablespoons brown sugar or honey
1 tablespoon Dijon mustard
6 cloves garlic (minced or pressed)
1 tablespoon fresh thyme (finely chopped)
1 tablespoon fresh rosemary (finely chopped)
1 teaspoon ground black pepper
6 garlic bulbs (tops sliced off)
¼ cup olive oil (for roasting garlic)
1 cup butter (2 sticks, room temperature)
1 teaspoon fresh thyme (finely chopped, for butter)
½ teaspoon fresh rosemary (finely chopped, for butter)
Salt and pepper (to taste, for butter and asparagus)
2 bunches asparagus (washed, dried, and trimmed)
3 tablespoons olive oil (for asparagus)
Juice of ½ medium lemon
1 tablespoon canola oil (for searing)

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: Pat the steaks dry and gently poke them all over with a fork. Season lightly with salt.
Step 3: In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar or honey, Dijon mustard, minced garlic, thyme, rosemary, and black pepper.
Step 4: Place the steaks in a gallon-size zip-top bag, pour in the marinade, seal removing as much air as possible, and refrigerate for at least 2 hours, up to overnight.
Step 5: Remove steaks from the fridge 30 minutes before cooking to bring them to room temperature.
Step 6: While the steaks marinate, arrange garlic bulbs cut side up in a cast iron skillet. Drizzle with olive oil and season with salt and pepper. Cover with foil and roast for 45 minutes to 1 hour until soft and golden.
Step 7: (Optional) Flip garlic bulbs and roast for an additional 2–3 minutes for extra caramelization. Remove bulbs and set aside to cool.
Step 8: Wipe the skillet clean and return it to the oven to keep hot for searing later.
Step 9: When garlic is cool, squeeze out cloves into a small bowl with softened butter, thyme, rosemary, salt, and pepper. Mash and combine well to make garlic herb butter. Set aside.
Step 10: Toss asparagus with olive oil, lemon juice, salt, and pepper. Spread on a baking sheet and roast in the oven for 10–15 minutes until tender.
Step 11: Remove steaks from marinade and let excess drip off. Pat dry with paper towels to remove any debris.
Step 12: Optional: Pour remaining marinade into a small saucepan and simmer over low heat to reduce into a sauce.
Step 13: Transfer the hot cast iron skillet from the oven to the stovetop on medium-high heat. Add canola oil.
Step 14: Sear steaks 3–4 minutes per side for medium-rare (130–135°F), adjusting time for thickness and doneness preference.
Step 15: Transfer steaks to a cutting board, cover loosely with foil or a paper towel, and rest for 5–10 minutes.
Step 16: Slice steaks against the grain and serve with roasted asparagus. Add a dollop of garlic herb butter on top and enjoy immediately.

Tips & Variations

For a sweeter glaze, swap brown sugar for honey in the marinade.
Marinate steaks overnight for deeper flavor and more tenderness.
Use a meat thermometer to ensure perfect doneness without guesswork.
Try swapping asparagus for green beans or broccolini for variety.
Save the marinade after removing steaks and simmer it down to make a delicious sauce to drizzle on top.

Storage

Store any leftover cooked steak tightly wrapped in the refrigerator for up to 3 days. Garlic herb butter and asparagus should be kept separately in airtight containers. Reheat steak gently in a skillet over medium-low heat or in a warm oven to keep it tender. Garlic butter can be softened again and spread on warm bread or reheated with steak.

How to Serve

A white oval plate holds a neatly sliced steak arranged in a row with a pink, juicy center and dark seared edges, topped with a light glaze and garnished with small green herbs. On each side of the steak are charred, bright green asparagus stalks with some sprigs of fresh green rosemary and thyme. At the top left and bottom right corners of the plate are two halves of roasted garlic with a browned, textured surface, and three lemon wedges with bright yellow skin are placed around the steak and asparagus. The plate sits on a wooden surface with small white bowls of coarse salt and cracked pepper nearby, and a dark cloth with a bowl of creamy sauce with flecks of seasoning is visible at the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this marinade?

Yes, this marinade works well with various cuts like sirloin, flank, or strip steak. Adjust cooking times based on the thickness and type of steak.

How long should I marinate the steaks?

For best results, marinate for at least 2 hours. Overnight marinating is ideal for maximum flavor and tenderness, but avoid exceeding 24 hours to prevent the meat from becoming too soft.