Description

This ribeye steak recipe features a flavorful homemade marinade combined with roasted garlic herb butter and perfectly roasted asparagus. The steak is marinated for tender, juicy results and seared in a hot cast iron skillet, while the garlic butter and asparagus complement the dish perfectly. Ideal for a delicious, restaurant-quality steak dinner at home.

Ingredients

Scale

Steak and Marinade

2 ribeye steaks (16 ounces each), trimmed (or 4 steaks, 8 oz each)
Salt and pepper, to taste
¼ cup olive oil
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

Roasted Garlic Butter

6 bulbs garlic, tops sliced off
¼ cup olive oil (for drizzling garlic)
Salt and pepper, to taste (for garlic)
1 cup butter (2 sticks), room temperature
1 teaspoon fresh thyme, finely chopped
½ teaspoon fresh rosemary, finely chopped
Salt and pepper, to taste (for butter)

Roasted Asparagus

2 bunches asparagus, washed, dried, and trimmed
3 tablespoons olive oil
Juice of ½ medium lemon
Salt and pepper, to taste

Instructions

Make Steak Marinade: In a medium bowl, combine olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, brown sugar or honey, Dijon mustard, minced garlic, thyme, rosemary, and ground black pepper. Mix well to create the marinade.
Preheat Oven: Heat your oven to 425°F (220°C) to prepare for roasting garlic and asparagus.
Prepare Steaks: Pat the steaks dry with paper towels, gently poke them all over with a fork, then season lightly with salt.
Marinate Steaks: Place the steaks in a gallon-size ziplock bag, pour in the marinade, seal while removing as much air as possible, and refrigerate for at least 2 hours or up to overnight for best flavor.
Bring Steaks to Room Temperature: Remove the marinated steaks from the fridge at least 30 minutes before cooking.
Roast Garlic: Place the 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 in the oven for 45 minutes to 1 hour until soft and golden. Optionally flip the garlic and roast an additional 2-3 minutes to char the tops.
Prepare Garlic Butter: Once garlic is cool enough to handle, squeeze out the cloves or remove them with a fork into a bowl. Mash together with softened butter, thyme, rosemary, salt, and pepper until smooth. Set aside.
Clean and Heat Skillet: Wipe the cast iron skillet clean and return it to the oven to keep it hot for searing the steaks.
Roast Asparagus: Toss asparagus with olive oil, lemon juice, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 10 to 15 minutes until tender, starting this as you prepare to cook steaks.
Prepare Steaks for Searing: Remove steaks from marinade, let excess drip off, and pat dry thoroughly to remove any marinade residue.
Simmer Marinade (Optional): Pour remaining marinade into a small saucepan and simmer over low heat until reduced and thickened to create a sauce. This step is optional but recommended for extra flavor.
Sear Steaks: Carefully transfer the preheated cast iron skillet from oven to stovetop over medium-high heat. Add 1 tablespoon canola oil and sear steaks for 3 to 4 minutes per side for medium-rare (internal temperature 130–135°F), adjusting time for steak thickness and preference.
Rest Steaks: Transfer steaks to a cutting board, cover loosely with foil or a paper towel, and rest for 5 to 10 minutes to allow juices to redistribute.
Serve: Slice steaks against the grain, plate alongside roasted asparagus, and top each portion with a generous dollop of garlic herb butter. Add sides like mashed potatoes or rice if desired. Serve immediately and enjoy your meal!

Notes

Marinating the steaks overnight enhances flavor and tenderness.
Bringing steaks to room temperature before cooking helps them cook evenly.
Roasting garlic slowly yields sweet, mellow flavor perfect for the butter.
Patting steaks dry before searing produces a nice crust and prevents steaming.
Use a digital meat thermometer to ensure perfect doneness.
Leftover marinade should be boiled before using as sauce for safety.
You can substitute honey for the brown sugar for a natural sweetness.
Cast iron skillet ensures even heat retention and excellent searing.
Resting the meat prevents juices from spilling out when sliced.
Serve with your favorite steak sides like mashed potatoes, rice, or a fresh salad.

Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Category: Main Course
Method: Roasting and Searing (Stovetop)
Cuisine: American

Keywords: steak marinade, ribeye steak, roasted garlic butter, roasted asparagus, steak dinner, cast iron skillet, homemade steak sauce