Marinating is a popular technique used to flavor and tenderize meats before cooking. When it comes to premium cuts like ribeye steak, there is some debate over whether marinating is necessary or beneficial. Ribeyes are prized for their rich, beefy flavor and tender texture. Some argue that marinating a good piece of meat like ribeye is unnecessary or even detrimental. However, there are also good reasons to consider marinating your ribeye steak.
The purpose of marinades
Marinades are used for two primary purposes:
- To tenderize less expensive, tougher cuts of meat
- To add extra flavor
The acids in marinades (such as vinegar, citrus juice, yogurt or wine) help break down the proteins in meats, making them more tender. The liquid also allows flavorful ingredients like herbs, spices, garlic and onions to deeply penetrate the meat. Marinating is especially useful for cheaper cuts that tend to be less tender, like chuck roast or flank steak.
Do you need to marinate ribeye steak?
Since ribeye is already very tender and flavorful, many argue that marinating it is unnecessary. In fact, some claim that marinating this premium cut is a waste of time and money. Ribeye steaks are cut from the rib section near the cow’s front quarter. This area does little work, so the muscle stays tender. Ribeye is marbled with fat, which provides juiciness and rich beefy flavor when cooked. Here are some of the main arguments against marinating ribeye:
- The acids in marinades can start to chemically “cook” the meat, turning it mushy.
- Marinating can dilute the beefy flavor that is characteristic of ribeye.
- Salting and proper cooking are enough to achieve a flavorful, tender ribeye.
- The upfront cost of ribeye means wasted money if its flavor and texture are diminished.
According to those against marinating ribeye, all that is required is a sprinkle of salt and pepper and cooking it properly to medium rare. The salt seasons the outer surface and aids browning. Then quick grilling or pan searing at high heat gives a great crust while keeping the inside tender and juicy. So there are reasonable arguments for why marinating a ribeye is unnecessary or undesirable.
Reasons to marinate ribeye steak
On the other hand, there are also some good reasons why you may want to marinate your ribeye steak:
- Adding extra flavor – While ribeye is certainly flavorful on its own, marinades provide the opportunity to complement the beefiness with other flavors. Common marinade ingredients like garlic, rosemary, thyme and Worcestershire sauce can enhance the steak’s flavor.
- Tenderizing – While ribeye is tender, marinating can make it even more tender and prevent any potential tough spots.
- Juiciness – Marinades help keep meat juicy during cooking by slowing down moisture loss.
- Crust/browning – The sugars and acids in a marinade can increase browning for better flavor.
- Short marinating times prevent mushiness.
The key is using a marinade for a relatively short time, such as 1-3 hours. This allows it to impart some extra flavor and moisture without chemically “cooking” the meat too much. And ribeye’s rich marbling provides a buffer against it becoming mushy. You can also reserve some marinade to serve with the cooked steak.
Best marinade ingredients for ribeye steak
If marinating your ribeye steak, use ingredients that complement beef’s flavor instead of masking it:
| Ingredient | Reason |
|---|---|
| Garlic | Provides aroma and pairs well with beef’s richness. |
| Rosemary | Woodsy herb complements beef. |
| Thyme | Earthy flavor goes well with beef. |
| Soy sauce | Adds umami savory flavor. |
| Worcestershire sauce | Contains savory umami flavors. |
| Red wine | Adds acidic bite to balance fattiness of ribeye. |
A basic marinade can be made with equal parts oil, acid, and flavorful ingredients:
- Oil – Extra virgin olive oil
- Acid – Red wine vinegar, lemon juice
- Flavorings – Garlic, rosemary, thyme, Worcestershire, soy sauce
Let the ribeye marinate 1-3 hours before cooking. Pat dry before cooking to get optimal browning.
How to cook a marinated ribeye steak
These are some top techniques for cooking your marinated ribeye:
Grilling
Grilling is a classic preparation for ribeye and other marinated steaks. Get your grill as hot as possible. The high heat helps sear the exterior to lock in juices while keeping the inside tender and pink. Grill for 3-5 minutes per side depending on thickness.
Pan searing
You can also cook a great steak on the stovetop. Use a thick, heavy pan (like cast iron) to mimic the intense heat of a grill. Coat the pan with a little oil and get it very hot before adding the steak. Sear 2-3 minutes per side until browned, then finish in a 425°F oven until it reaches your desired doneness.
Basting
For added flavor, try basting your ribeye while it cooks. Use a cooking brush to coat the meat with some of the leftover marinade during grilling or pan searing. The sugars will help with browning. Baste for the last 1-2 minutes of cooking.
Reverse sear
For ultimate even cooking and tenderness, try the reverse sear method. First roast the steak in a low 225°F oven until it reaches 10°F below your desired doneness. Then finish it in a hot pan or on the grill just until well browned on both sides.
Is marinated ribeye steak safe to eat?
Yes, marinated ribeye steak is perfectly safe to eat provided basic food safety guidelines are followed:
- Use freshly marinated steak within 2-3 days.
- Keep marinated steak refrigerated until ready to cook.
- Cook to an internal temperature of at least 145°F to eliminate any risk of bacteria.
- Discard any leftover marinade instead of basting repeatedly to avoid contamination.
As long as the ribeye is promptly cooked to a safe internal temperature, the marinade will not cause any foodborne illness risks.
Conclusion
While ribeye steak is delicious with just salt and pepper, marinating can provide some benefits. A brief marinade of 1-3 hours adds flavor, retains moisture, and enhances browning. Use ingredients that complement beef like garlic, rosemary, soy sauce and red wine. Grill, pan sear, or roast the ribeye to your desired doneness, basting with extra marinade near the end of cooking if desired. Follow basic food safety practices and the marinated ribeye will be perfectly safe to enjoy.