Red potatoes baked with sliced Polish kielbasa, pepper, and celery.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 30 mins |
| Servings: | 2 |
| Yield: | 2 steaks |
Ingredients
- 2 (8 ounce) boneless rib-eye steaks
- salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste
- 1 pinch Montreal steak seasoning, or to taste
- ⅓ cup extra virgin olive oil
- ⅓ cup Worcestershire sauce
- ⅓ cup soy sauce
- ⅓ cup balsamic vinegar
- 3 tablespoons Dijon mustard
- 3 cloves garlic, chopped
- 1 dash liquid smoke flavoring
Instructions
- Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
- Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
- Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).
- It is totally fine to leave the steaks in your marinade for longer than 2 hours. I would generally not marinate them any longer than 1 day.
Nutrition Facts
| Calories | 719 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 125 mg |
| Dietary Fiber | 1 g |
| Protein | 30 g |
| Saturated Fat | 12 g |
| Sodium | 3590 mg |
| Sugars | 11 g |
| Fat | 55 g |
| Unsaturated Fat | 0 g |
Reviews
Great marinade, although I couldn’t find my liquid smoke. I had rib steaks, which taste great already, and this marinade would be great for sirloin.
Great marinade! I skipped the Montreal seasoning and added onion powder instead. Steaks turned out tender and with great flavor!
Delicious! It’s cooked well, it’s juicy, and has a great tang to the steak that I haven’t had before!
Didn’t change a thing. And it was a fairly cheap blade steak to boot!
Great balance of flavors, excellent with NY Steak even after just 3-4 hours
My favorite go to marinate I use it on chicken burgers and steak
Delicious! Most marinades don’t have enough flavor for me, but this was perfect.
I made this and my wife looked at me wide eyed and said, “this is the best steak I’ve ever tasted!” Ya I blushed up a little. Will use on a regular basis this grilling season.
I put together the ingredients as posted on the recipe. I marinated pork chops for 4 hours and they were great. Thanks for a great combination of flavors. I would not change anything.
Great recipe … taste it as is ??.. add a little sweet.. a little hot.. this is a great marinade
This is such a good marinade! I went a bit lighter on the balsamic and Worcestershire sauce. Also used garlic powder since I didn’t have garlic handy (less than fresh called for).
My family loved this! I marinated the steaks for about 6 hours then allowed the to come to room temperature before grilling them. I used NY Strip Steaks & cooked them 4 minutes per side then let them rest for 10 minutes. Perfect medium-rare! Except for using half of the soy sauce called for because I ran out, I followed the recipe as written using a few dashes of hickory liquid smoke. The liquid smoke I think is what gave the steaks that extra flavor! Definitely a keeper thank you for the recipe!
I never change a recipe the first time. It doesn’ t need adjusting but not everybody got the same taste buds.
This was delicious on tri-tip steaks. Only marinated about 40 minutes because it was a last minute idea and it tasted great. Didn’t measure anything just guesstimated and it came out perfect. Will make this again and again.
This recipe was so good on my rib-eye, that I used it on my pork chops too!!
I added a fourth teaspoon of Cayenne pepper and it turned out great!
We lucked up some porter houses in the markdown bin. I was ready to try something new and hit on this marinade. OMG! It’s wonderful! Didn’t have Worcestershire so I used Lea and Perrins. Used some roasted garlic. Six minutes each side over medium. You will really like this marinade on just about anything! GUMBO GAL
This was great; marinating for 24 hours gives it the full flavor. Just a few simple ingredients and very tasty. This is be my new go-to steak marinade.
I don’t eat meat but made this for my dad and son. They both loved it. My dad in particular kept raving about it and asked me to make it again. I followed the recipe with the exception that I didn’t have Montreal seasoning so I used a general herb mix and instead of oil I used a little butter on each steak as I read that works well somewhere.
So yummy! I used rice vinegar and left out the Dijon and it was awesome! I only had about 45 minutes for the meat to marinate and it was still juicy, tender and flavorful! This is one recipe I am saving!
Made it with steak tips. Added a few splashes of hot sauce, a pinch of seasoned salt, and some herbs de garnie. Roasted them alongside some fresh peppers and onions and served over yellow rice. Best marinade ever! Thanks so much!