By Week 384. Year 8. Tommy is 41. Deep summer. The business thriving. Luc (17) at LSU studying engineering. The heat index above 100 and the AC straining and the only relief is the cold beer and the screened porch and the sound of the fan turning and the knowledge that fall is coming and the gumbo is waiting.
Made blackened redfish this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. The spoon doesn't stop.
The blackened redfish filled the house all week, but it’s the grill that calls me when the heat breaks just enough to step outside — and these marinated ribeyes are what I reach for when I want a meal that matches the weight and the goodness of a day like that one. Year 8, business thriving, Luc off at LSU doing something I’m proud of, the fan turning on the porch — that kind of day deserves a steak that’s been sitting in a marinade long enough to mean it. Fire it up, let the sear do the talking, and bring it to the table the same way you open the door: like whoever’s there is already welcome.
Grilled Marinated Ribeyes
Prep Time: 15 minutes (plus 2–8 hours marinating) | Cook Time: 12 minutes | Total Time: 30 minutes active | Servings: 4
Ingredients
- 4 ribeye steaks (about 1 inch thick, 10–12 oz each)
- 1/3 cup soy sauce
- 1/4 cup Worcestershire sauce
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon crushed red pepper flakes (optional)
- Kosher salt, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Make the marinade. In a bowl or large zip-top bag, whisk together the soy sauce, Worcestershire sauce, olive oil, red wine vinegar, Dijon mustard, garlic, onion powder, black pepper, smoked paprika, and red pepper flakes until fully combined.
- Marinate the steaks. Add the ribeyes to the marinade, turning to coat well. Seal and refrigerate for at least 2 hours and up to 8 hours. The longer they sit, the deeper the flavor.
- Bring to room temperature. Remove the steaks from the refrigerator 30 minutes before grilling. Pat them lightly dry with paper towels — this helps the sear.
- Preheat the grill. Heat your gas or charcoal grill to high (around 450–500°F). Clean and oil the grates well.
- Season and grill. Season steaks lightly with kosher salt. Place on the hot grill and cook 5–6 minutes per side for medium-rare, or until they reach your preferred doneness (130–135°F internal for medium-rare).
- Rest before serving. Transfer steaks to a cutting board, tent loosely with foil, and rest for 5 minutes. This keeps the juices where they belong.
- Serve. Slice against the grain or serve whole. Garnish with fresh parsley and have cold beer nearby.
Nutrition (per serving)
Calories: 610 | Protein: 52g | Fat: 42g | Carbs: 4g | Fiber: 0g | Sodium: 890mg