Seriously, this is one of the tastier rib eye steak marinades that I’ve come up with. Try it and let me know what you think!
Prep Time 5minutes
Cook Time 30minutes
Total Time 35minutes
Author Stephanie Stiavetti
1cupapple juice(preferably organic and non-pasteurized)
1/4cupsoy sauce(or wheat-free tamari for you gluten free folks)
1teaspoonfreshly ground white pepper(black will do fine)
Two1 poundbone-out rib eye steaks
Mix everything together in a bowl and let sit for one hour on the counter, stirring twice during this sitting period. Add steaks to a zip-top bag and pour in marinade. Seal the bag, making sure to remove as much air as possible to increase the amount of surface area covered by flavoring. Place the bag in your refrigerator and let sit overnight – or preferably a full 24 hours – making sure to flip it over halfway through the marinating process.
From here you can do whatever you want. I like to grill or roast it, depending on the weather. To roast, place steaks in a baking sheet, making sure to smother with the onion and garlic that were in the bag. Roast in a preheated 425°F (218°C) oven until the internal temperature reaches 155°F (68°C), then let rest for 5 minutes before slicing into thin strips.