Steakhouse Ribeye: Restaurant Steaks At Home
Sarah Kelly
2 to 4
24 hours
30 minutes
Steaks
Here's a simple marinade with the flavors of a classic steakhouse ribeye. Easy to make, this marinade is a great way to elevate Steak Night to mimic restaurant style steak. The recipe calls for ribeye steaks, but any cut works. This is an especially good way to add flavor to coarse grained cuts.
Ingredients
2 to 4 American Wagyu Gold® ribeye 1.5”
- ½ cup teriyaki sauce
- ½ cup rough torn cilantro
- 1 teaspoon black peppercorns
- 1 teaspoon whole coriander seeds
- 2 chipotle chiles in adobo sauce
- ½ cup maple syrup
- 1 shallot peeled, rough chopped
- 1 garlic clove, peeled
- ½ can beer
- ½ cup blended olive oil (50/50)
Directions
- Combine all the ingredients, except for the oil, in a blender. Pulse to combine all together. Do not over blend – you should still see speckles of spices.
- Slowly stream in the oil with the blender on medium low. Do not over blend.
- Pour over meat and let marinade in refrigerator for 3 to 24 hours max. Heat grill. Pull from marinade.
- Grill steaks using your favorite method. A thick cut like the SRF Gold™ Ribeye works great with a reverse sear.