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Rib Eye Steak Marinade

Could you suggest a great marinade for grilling rib eye steaks? Should this be done 24 hours in advance? Thank you!

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  1. My favorite a very simple herbed marinade. Nothing much. A good quality steak to me needs nothing more than s/p when grilled. But if you want a marinade this is mine:

    6 teaspoons minced garlic, 1/2 cup mix of red wine and balsamic, 2 tablespoons olive oil; 1 teaspoon dried oregano and 2 tablespoons fresh thyme, some fresh ground pepper and 1 teaspoon dijon mustard

    Garlic, red wine vinegar, olive oil, tarragon, thyme, dijon mustard and grated onion. It is a simple marinade. Just put in a baggie, add the steaks and rub it on. Put in the am and grill that night. 24 hrs to me it doesn't necessarily need if good quality but you can. Nothing wrong with it.

    This is another I found online but I still is good but I prefer just the herbs.
    It has 1 tablespoon each soy, olive oil, dijon, balsamic and worcestershire and 2 teaspoons garlic a little pepper.

    Either one works great but for steak all day marinade is fine but overnight to me is great for a london broil etc.

    I still prefer just good evoo, s/p on the steak before grill and maybe topped with a good herbed butter. Just soften some fresh butter, add a variety of herbs and some garlic roasted is best but not necessary and then chill. When the steak is done add a nice scoop of the herbed butter on top. Nothing better. Add a couple of grilled portabellos stuffed with blue cheese and bread crumbs sliced and served with the steak and a grilled tomato half simple roasted creamy potatoes with fresh dill

    1. Rib-eyes are so tender, I don't see a need to marinate. (Hopefully you have bone-in; if not I believe they're called delmonico) Flank steak I would marinate, to both soften and flavor, but not a rib-eye.

      However, I love this spice rub: salt, cumin and allspice.

      It highlights the beefy taste of the steaks, IMHO.
      I even served it to my "steak rare plain" father and he raved.

      1. I'll echo the opinion of others. A good rib eye doesn't need to be marinated. A simple rub of herbs and spices, allow to sit in the spices until the steak hits room temperature, oil it lightly with peanut oil, throw her on the grill.

        If you really want to make a marinade, then just remember it's oil, acid, herbs & spices. Any balanced combination of things you like that are laying about the house will do it. My preferred oil:acid ratio is 2:1. YMMV. Use your nose and a lick of your pinky as guidance remembering that it isn't really finished until the steak and marinade have been formally introduced.

        I like kchurchill5's selection of ingredients with the exception of any vinegar other than balsamic. This is just a personal thing. I always substitute red wine for red wine vinegar, etc. I do appreciate kchurchill5's bbq style. She has no fear of flavour.

        5 Replies
        1. re: Googs

          I never thought of substituing red wine for red wine vinegar!

          1. re: Googs

            I was going to ask what's wrong with them that they need to be marinated.

            1. re: BeaN

              We're having company and I just wanted everything to be special. I'm getting the steaks at Whole Foods, so I'm sure they will be good.

            2. re: Googs

              Thats ok, I have used red wine many times and equally as good. I usually use the vinegar, but red wine works just fine for me. I usually have a bottle sitting around

              To Daisy M, If you grill you easily take a cast iron to the grill sautee a few mushrooms and a shallot, some fresh herbs in a little butter, then deglaze with a little red wine and just simmer to reduce. This makes an easy simple sauce over the steak. You can add garlic, s/p a must even a little dijon in the sauce. Anything even some beef broth It makes a simple easy sauce which takes the same amount of time to make the steak.

              And googs .. port is another great flavor to marinate in with honey and tarragon. Good flavor. So many choices :)

              1. re: kchurchill5

                Hubby is the saucier. Port is a must in our cabinet. "With honey and tarragon" is now on my, I mean his, to-do list. Thanks!

            3. Don't marinate.

              Just heavily salt the steak about 1 hour before you grill or cook the steak.

              1. Slight change of subject and I know you are grilling rib eyes, but my recipes for marinades and anyone else are great for skirt steaks, flank or even london broil. Skirt steaks are very flavorful and tender when marinaded and then grilled. A simple inexpensive way to make steak with great flavor. Thin sliced, individually or over a mixed green salad a great cheap cut with tons of flavor and tenderness. Also great for fajitas, tacos, hoagies or philli steak cheese type sandwiches, stir fry, stroganoff, anything.

                Great way to have steak more often. It is cheaper than most chicken and fish these days.

                1. I am with the court that does not marinate the rib eye. Cooked high heat, cast iron grill/griddle, with perhaps a little butter at the end, and salt and pepper. Let them rest for 7 mins for the juices to settle in. Med rare, pull it towards the rare side, it will keep cooking. Perfect steak.

                  I'd make a mushroom - scallion sauce with olive oil, scallions sliced thin, fresh garlic minced fine, mushrooms, and then add a couple of shakesof Tobasco, worcestershire sauce, about 1/2 cup and about 3T butter. When the mushrooms are done, swirl the butter in last, and serve in a little gravy boat to eat with the steaks either top it, or on the side in its own little bowl.

                  4 Replies
                  1. re: chef chicklet

                    Am I alone in thinking that everyone on this board is such an amazing cook and are awfully kind and generous to address my mundane questions?

                    1. re: DaisyM

                      I just enjoy cooking and sharing. Isn't that what cooking is about? No question is mundane. I have many unconventional methods at times but still love traditional methods so I love to get ideas. So nothing is a bad or mundane question. Me and I am sure most are always happy to help.

                      Try making herbed butter some weekend, weather you use it with steak or not. buy some fresh herbs (store or market) thyme, rosemary and parsley and garlic and maybe oregano, 1/4 - 1/2 each herb/spice and then 1 stick unsalted butter. Add all and mix to the softened butter. Chill and next time you make steak or pork chops or pork roast and chicken but a small slice on when you take it out before you serve it. Heaven. Also add to fresh spaghetti and toss, baked or roasted potatoes or sweet potatoes. It is a great go to easy quick flavor.

                      And never be intimidated to ask anything. We all ask stupid questions all the time, just ask us :)

                      Have fun!!

                      1. re: kchurchill5

                        In addition to herbed butter (which I love to make) a small pat of good white or black truffle butter on steak is heavenly.

                  2. IMO marinating meats is mostly a waste of time and resources...Any tenderizing effects, (if any) by an acid component, are mainly on the surface of the meat regardless of the time marinated...If you don't like what you have to eat, then marinades do a good job of changing, altering, disguising, or enhancing meats various flavors to suit your taste....If you like what you have to eat, then don't mess with it..Choose quality meat...learn to cook it properly and...


                    5 Replies
                    1. re: Uncle Bob

                      on the other hand, flavors are nice, too.

                      1. re: Uncle Bob

                        My problem is some times I pick up skirt or flank or london broil or not great quality so I do marinate on occasion. But yes it does depend on the meat by all means. A cheap cut rib eye may need a little help but a good cut is fine with just s/p and olive oil. Agreed but like me, I can't always afford it. so I do the best I can.

                        1. re: kchurchill5

                          salt, pepper and fire is all those steaks need.

                          1. re: jencounter

                            cheap steaks taste like nothing.

                        2. re: Uncle Bob

                          If you have quality meat, of course you don't need to marinade. But things happen. Someone *gasps* freezes it. It lies at the back of the fridge for a little too long. Or, it's a cheaper cut of meat, like flank or skirt steak.

                          Imo a well marinaded flank/skirt is a delicious thing, and sliced up well, can be turned into the most delicious steak salad or some such. A good marinade can save the day.

                        3. Rib Eyes are so flavorful, you really should just dry-brine them with kosher salt & pepper, maybe a Montreal Steak seasoning type blend, and elevate them on a rack in the coldest part of your fridge for a day. Let them dry out a bit - they will be incredibly juicy.

                          If you're insisting on marinating them, I would keep it simple with a garlic vinaigrette. Most fresh herbs won't flavor the steaks all that much. but you can try rosemary or thyme.

                          15 Replies
                          1. re: Phurstluv

                            Does this mean that they should be in the fridge seasoned without any kind of wrap?

                            1. re: DaisyM

                              Right, you want the air to circulate around the meat to dry off any surface moisture. That will help it sear perfectly. The seasoning will be absorbed and the salt will plump up & straighten the protein molecules, therefore making the meat tender and juicy. Think of it like dry aging, where they hang the meat to dry it out and age it for weeks.

                              You can wrap them if it makes you feel better, but they will dry quicker without any wrap. It really isn't necessary, as long as they're not touching anything else in the fridge. I dry brine most of my meat and poultry this way, and have never had a problem with any cross contamination.

                              1. re: Phurstluv

                                this sounds like a very good idea!

                                1. re: tommy

                                  Thank you....I'm going to do this!

                                  1. re: DaisyM

                                    Great. let me know what you think after your meal!!

                                  2. re: tommy

                                    Trust me, it works every time. I've been doing it for quite a few years now, and wouldn't make a steak without dry brining it first.

                                    Also excellent way of preparing whole birds, instead of finding a pot big enough to brine a whole turkey, and then trying to keep it cold for a day or so. Not very convenient, even tho I have 2 refrigerators!!

                                    1. re: Phurstluv

                                      I've become a fan of salting meats and chicken and leaving in the fridge uncovered for a day or two. The results are excellent IMO. I know there have been many debates on the subject of pre-salting steaks. I think you get a better crust that has lots of flavor. The loss of some water helps to concentrate the flavors in the meat. You can get some fantastic crispy skin on a chicken this way as well.

                                      As to the marinade. Make it, reduce it and turn it into a sauce for when the meat is done.

                                      1. re: scubadoo97

                                        I know, I had a raging debate with other CHers a few months back on another board... but it's so true. The meat becomes seasoned throughout, and the excess surface moisture is gone, so it sears beautifully, or crisps the skin like nothing else, on a bird.

                                        Good rec to reduce the marinade & make a sauce with it. Tho, I usually don't sauce my steaks, stick with a compound butter if you need to sauce it , but again, if you dry brine, you don't even need a sauce!

                                        1. re: Phurstluv

                                          I'm a salt firster as well. The meat taste great all the way through not just on the surface.

                                          1. re: KTinNYC

                                            It's so true. I think I've made a few converts on some boards. And I'm not even a salt fiend, Like my husband, but it definitely makes a difference, to my taste!

                                          2. re: Phurstluv

                                            marinades will penetrate meat, and they do have their place. writing anything off wholesale, as i've seen in this thread, is just a little silly.

                                            1. re: tommy

                                              I certainly don't write off marinades at all. They absolutely have their place to tenderize and flavor much tougher cuts of meat and I love marinated chicken breasts, pork tenderloins, even shellfish.

                                              But for something as inherently flavorful as a ribeye, which is my go to cut of steak, I prefer to just dry brine it and grill or pan roast. I was merely suggesting it as an alternative to a marinade, for the flavorful cut of steak. In my post, I did recommend a good garlicky marinade which would serve the steak just as well as no marinade, but told the OP of my opinion that a ribeye does not need a marinade to make it special.

                                              I certainly wouldn't expect marinated steak fans to all of a sudden convert to non-marinade preps for their steaks. But I bet if they tried it, they would find a marinade unnecessary, at least for this application.

                                    2. re: Phurstluv

                                      This is the best way to cook your steaks!!!! I just tried this approach on New Years day for my family. After years of struggling to cook the perfect steak, I have finally found your PERFECT solution! This dry-brine REALLY is the way to go! Thank you for posting this! The steaks were so flavorful & so tender you could cut them with your fork!!!! Literally melt in your mouth steaks! I don't think I've ever had a steak like that even in a pricey restaurant! I will now use this every time I cook any type of meat! FANTASTIC!

                                      1. re: mollymcn

                                        Melt in your mouth and cuts with a fork? What cut of beef?

                                        This runs counter to my experiences with dry-brining. Does it make a difference? Sure. Does it produce meat so different that it will cut with a fork? Not in my experience.

                                  3. re: Phurstluv

                                    I used the kosher salt and montreal steak seasoning,left in fridge for 24 hrs = the best steak Ive ever made in the bbq....

                                  4. Rib eye is a perfect candidate for a quick marinade with liquid smoke, especially if done on gas or pan seared.

                                    Colgin's is the best brand of LS.

                                    I do a one hour marinade, the time required to go from 34 degrees in fridge to room temp. The following procedure can be done in a no-mess manner using the styro tray that the steaks are sold in. (I'm losing those Lugers readers already... but this is a quick and dirty choice or select grocery store steak method)

                                    Use this tool to pierce the steak to allow penetration of marinade:
                                    (Losing more purists... I sense it...see paragraph 3).

                                    Pierce both sides of steak. Remove the "diaper" from styro tray. If you have no Norpro, then pause to order one online before proceeding, as it is an invaluable tool for many applications. Then use a fork to pierce.

                                    Rub some Colgins liquid smoke on the horizontal surface. Then sprinkle with granulated garlic and salt. Turn steak and repeat on other side. Cover with plastic wrap, and massage. Repeat the massage on occasion as you do other steps of the meal prep.

                                    Cook and enjoy.

                                    5 Replies
                                    1. re: FoodFuser

                                      Another reason why I don't use a marinade on my steaks, or any liquid smoke is because I use a charcoal grill, so I don't need to infuse the meat with fake smoke taste.

                                      I also tend to buy prime steaks at costco, they come three to a pack and serve my family at least 2 meals, so I think the steak speaks for itself with its flavor, I don't want to mask it w/ a marinade or artificial flavors.

                                      And see below, I have also used dried porcini powder w/sea salt and it is a wonderful rub for a rib eye,

                                      1. re: FoodFuser

                                        Your procedure for "marinating" your rib eyes sounds more like a wet rub to me. If it fits in the styro tray, there is not enough liquid to "marinate" it. It is a wet rub.

                                        1. re: Phurstluv

                                          Agreed on the magic dust of the shrooms. I sometimes do the same with dried shiitake dust., and it gives a great crust.

                                          Also agreed on prime over select. My local store marks down their prime cuts that haven't sold in the glass service case, and styro's them to the plebe pile, at 9 or 10 a.m. on Fridays, to make way for replenishing the glass case with fresher looking beef for the weekend grillers. So, if I want prime steaks, I get them for 3.99 per pound, and savor the extra aging time and that (ewwwwww) dried surface. Awesome beef. But I'd be hesitant to buy the same beef 3 days earlier at 14.98.

                                          But I am fundamentally wired in a parsimonious way , and enjoy the challenge of getting the best taste from cheaper ingredients. Ribeye is the cut of beef where the tenderness of the muscle, even at select grade, is very acceptable to me. Thus my caveat in P3: "this is a quick and dirty choice or select grocery store steak method". Sometimes I just want to pan sear a steak and zap some leftovers and make a salad.

                                          Liquid smoke is a matter where many cooks are divided. But it is not fake, nor does it contain as many additives as a can of Campbells soup. This thread explores the debate of LS:

                                          "Wet rub" vs "marinade". Good taxonomic point. I guess mine's a hybrid that should be recorded in the nomenclature as "beef, chunk thereof, pierced with steel needles (2 penny nail gauge) to open spaces between meat fibers, then addition of liquid ingredients, sometimes carrying associated dry flavoring components, then massaged to facilitate capillary travel via said holes, and surface absorption of said liquid suspension, into the internal matrix of the meat, to the point of saturation".

                                          Let's eat.

                                          1. re: FoodFuser

                                            Love your description of the "magic dust of shrooms" - takes me back to college!!
                                            You're so lucky to have a store that marks down it's prime beef - 3.99/lb.? That's unheard in SoCal.

                                            Yes, you do have a hybrid working there. "...massaged to facilitate capillary travel via said holes, and surface absorption of said liquid suspension, into the internal matrix of the meat, to the point of saturation" - That makes it sound so sexy!! Either way, I would be thrilled to have some rib eyes with you!!

                                            1. re: Phurstluv

                                              No need to bring a bottle of wine... a 5 oz bottle of liquid smoke will suffice.

                                      2. To reiterate.

                                        You don't need a marinade.

                                        Heavily (and I mean HEAVILY) salt your steak on both sides an hour before grilling.

                                        After an hour, rinse your steak of the salt, pat dry (very dry)

                                        Then grill, or pan fry.


                                        11 Replies
                                        1. re: ipsedixit

                                          Everyone is talking about salt....but does pepper also go on before grilling? Thank you! And when you say "rinse" do you mean with a paper towel? Or are you rinsing with water. Sorry if these are inane questions...dinner is tomorrow night.

                                          1. re: ipsedixit

                                            You don't "need" salt, either. Marinades add flavor. To suggest otherwise is ridiculous.

                                            1. re: ipsedixit

                                              How about for those who can't have salt or very little. I add a little but over salt to me ends up being all that I taste.

                                              1. re: kchurchill5

                                                "How about for those who can't have salt or very little." This is like asking someone how to make a lobster roll for someone allergic to lobster. Common sense will answer your question.

                                                1. re: KTinNYC

                                                  I guess that is why I prefer the marinade vs the salt method. There were a few posts that were against marinade and only salt , I just wondered what they would do when someone they cooked for can't have salt? Thats all.

                                                  1. re: kchurchill5

                                                    There was no mention of anyone being on a sodium restricted diet in the original post.

                                                    "There were a few posts that were against marinade and only salt , I just wondered what they would do when someone they cooked for can't have salt?" Again, use common sense.

                                                    1. re: KTinNYC

                                                      Fortunately there are no restrictions for this group. However, on Saturday I've got to do low protein for one person and fat and sugar free for another. Honestly, sometimes I just want to serve everyone a big glass of ice water.

                                                    2. re: kchurchill5

                                                      I know what you are saying, K, and my response, as a no-marinater, would be to use one of the many fine salt free rubs there are out there or make your own with garlic pepper & herbs.

                                                      1. re: Phurstluv

                                                        Thnx, my response was to those salt only no marinade, not to the original post. Thx PH for your response. I'm not against salt, in fact good meat as I mentioned s/p only and grill. I do like marinades for some meats and some recipes. I have had brined and heavy salted meats and then rinsed and don't like them, just my taste. But I was wondering do you use the salt free rub in the same way or what else do you use especially on tougher cuts?

                                                        I have no salt restrictions, but many I cook for do, so I have to be careful. Me personally, just don't like a really salty taste.

                                                        But thx for the reply, I do appreciate it.

                                                        1. re: kchurchill5

                                                          By the way, "salt-free" =/= "sodium free"

                                                          1. re: kchurchill5

                                                            I don't use salt free mixtures, but I would assume you could use it in the same way as any other herb rub. And on tougher cuts, I probably would marinate it in liquid, or cook it low and slow, or braise it, to break it down so as to be tender.

                                                            But I've got to say, I'm hooked on the fuss-free prep of dry brining, and I rarely buy tougher cuts of beef anymore, like london broil. Exceptions would be brisket and carne asada, which is skirt steak, that is basically wet-brined w/ spices like adobo, salt & pepper, maybe some juice (lime or orange).

                                                  1. one idea to add. like most, i don't marinate ribeyes. however, i understand the inclination to make the meat special. from time to time i adopt a suggestion independently offered by both mario b and tom valenti. rub the steaks with powdered dry porcini mushrooms. buy a little bag of the dried treats and whomp them into powder in a little food processor. i add s/p and a little olive oil if doing this. this technique keeps the meat center stage, adds a hint of welcome flavor and fills the bill as "special."

                                                    2 Replies
                                                    1. re: silverhawk

                                                      What a great idea! I'll try that next time. Right now the steaks have some kosher salt and are on a rack in the fridge for grilling tomorrow. Thank you for all suggestions. I love the sauce/marinade ideas. I've got the whole summer to try them out. Thanks again everyone....you make me a better cook and add immensely to my family's enjoyment of these gatherings.

                                                      1. re: silverhawk

                                                        I have done the same thing, and it's wonderful. I mix the porcini powder with fine sea salt and it's delicious.

                                                        And yes, by all means, use some pepper too, DaisyM!

                                                      2. geez, another thing--i like ribeyes so much i can't shut up. i grill my steaks quite hot initially and then damp down the fire to get the desired doneness--for me, warm rare. i prefer reasonably thick steaks--2 inches or so, sometimes 3 inches. i do not cook ribeyes quite as hot as strip steaks--at least during the 2nd phase of cooking. generally, there's more marble in a ribeye and it is wise to get some melting of this internal fat. some ribeyes are more than marbled--they have internal islands of fat--depending on which end of the rib roast the steak came from. i usually avoid these, tastey as the meat might be. however, if cooking a rib eye with a good bit of visible internal fat it is probably wise to dial back the heat more than usual to be sure the fat is nicely melted.

                                                        1. Agree with all of those who have said that a good rib eye steak only needs some salt and pepper for seasoning.

                                                          But for other cuts of beef that you'd like to marinate for awhile, this is my all-time favorite marinade - a "firecracker sauce" recipe I got from Country Living awhile back:


                                                          I just shake up the ingredients in a clean jar with a tight-fitting lid to mix the marinade.

                                                          5 Replies
                                                          1. re: LindaWhit

                                                            But supermarket rib eyes need help.

                                                            1. re: tommy

                                                              If it's a supermarket rib eye, perhaps - depends on the supermarket.

                                                              And I see you're in my old stomping grounds of Bergen County, although I've been gone so long I don't recognize any of the restaurants in your blog EXCEPT the Mason Jar in Mahwah. Boy, do I remember those Long Island Iced Teas in their mason jars! LOL

                                                              1. re: LindaWhit

                                                                Dinner was last night. I salted the steak and put it on a rack for 24 hours. I let it come to room temperature and added pepper. My husband grilled them over high heat. Everyone agreed...they were the best steaks we had ever had on the grill! Thank you! I still want to try the mushroom crust and also try some of the sauces. But last night with some additional company and a lot of cooking...this was easy. Thanks again for helping me cook so much better!

                                                                1. re: DaisyM

                                                                  I like to marinate-season the steaks w/ Dales seasoning and someEVOO for about an hour in a baggie. Dry off and crack fresh black pepper over them and grill.
                                                                  The dry brining sounds cool and I'm going to try that soon.

                                                                  1. re: DaisyM

                                                                    Congratulations. It takes real nerve to go naked the first time. Bravo on serving the perfect steak.

                                                            2. Don't. Really don't. Unless your beef was raised in Guam, and has been frozen for 9 months, don't marinate, please, I beg you. The fat that will render out of them, when blended with the salt and pepper is more flavor than you can imagine. All you'll do is cover up the reason you spent the extra on the meat.

                                                              1. Last night we had rib eye and here's what I did. I took the meat out from the fridge so it'll be at room temperature. About 10-15 minutes before cooking, I marinated the meat with olive oil, soy sauce and a splash of cognac. Heat up the pan, add combination of butter and oil, garlic (for flavouring the grease) then add steak. Once steak is done, I added some herb butter and stock to help deglaze the pan and poured over steak as "gravy". It does seem like a lot of butter but I only used no more than 2-3 tbsp.

                                                                1 Reply
                                                                1. re: gourmet wife

                                                                  Ok, this is an old subject, I suppose much older even than this post, probably 10,000 years ago somebody was arguing about the exact same thing! Anyway, I have a theory.....and am a phisics major..... and everywhere I go, no matter what kind of steak it is, or what kind of people are eating it, everytime, when I use this method, it is the juciest, and most tender steak people say, they have ever tasted.... even with ZERO seasoning. Before you judge this post, I beg you to try this method, at LEAST once, and see for yourself.

                                                                  Ok, first of all I suppose everyone will admit, that heat, boils water. What most people dont realize, is that heat actually, simply expands water molecules..... and when the water molecules become less dense, than the air around them (boiling tempurature) they at the same instant become lighter, than the air, and as a result, float away. OK so your wondering, what does this have to do with steak?

                                                                  The conventional "wisdom", concerning steak, says.... Quote " Only flip your steak, once." This is NOTHING MORE THAN A WIVES TALE..... let me explain, with the last paragraphs phisics lesson in mind.....

                                                                  When a steak sits above a fire, which burns at approximately 1500 degrees (in the flame) the portion of steak, sitting clostst to the fire heats very quickly, as well, as cools very quickly, when removed from the heat source. The hotter it gets..... the more quickly it will start to become dry........ now throughout the rest of this article, remember that basic principle. Keep in mind, this is not my personal theory, but simple phisics.
                                                                  When you cook a steak, on one side for an extended period of time, what do you notice happens to the top (less heated) part of the steak? The moisture inside the steak expands, to form as pools on top, and it boils away, unseen, underneath, as gasses expand. If you had to sum it up in one sentence, you could say..... "To have a tender steak, you must minimise moisture loss as much as possible. The only way to effectively do this is to continuously flip the steak, before it can lose a substantial ammount of moisture from either side.... I.E. Rotissary.... or CONSTANT FLIPPING. Try this method of flipping every 30 seconds, or more if possible, and see if marinade or spices or anything else holds even a candle to the juicyness and tenderness of your steak..... I think you will be greatly surprised how good even a cheap cut of meat, under these curcumstances can be. - BadManAlive

                                                                2. Supermarket on-sale steaks need some flavor help. So, what I do is poke a bunch of holes on each side with a fork. Then pour on a little soy sauce, a dribble of Chinese hot oil, and a sprinkling of garlic powder. Flip it over and do the other side. Let it set while preparing the side dishes. Fry the steak in a pan, then make a quick pan sauce.

                                                                  1. Love rib-eyes!! We use kosher salt, pepper, maybe some garlic powder or Montreal steak seasoning. Let come to room temp on the counter. That's about it. I want to try that drying in the fridge method. When the weekend hits, we usually go to the grocery/ butcher and see what is looking the best/inspires us and so we usually don't have the steak long enough to put in the fridge for long.

                                                                    1. If you are old (like me) and have to gum your food (like me) being able to eat a steak rib eyes are about the only steak I able to manage. All the suggested marinades look really good. This folks.