This is a favorite marinade of mine! Has some of that Asian flavor without any sugar or carbs!
To make the marinade, stir all of the following together in a glass square 9×9 baking dish:
- 1/2 cup soy sauce
- 2 TBSP worcestershire sauce
- 1 tsp ground ginger
- 1 tsp red pepper flakes (or alternatively a Caribbean jerk seasoning)
- 4 TBSP avocado oil
- 2 TBSP rice vinegar, or other vinegar (make sure it has no added sugars)
- 1 tsp onion powder
- 1 tsp garlic powder
You will also need:
- 1 TBSP Coconut oil
- 1 TBSP butter, ideally grass-fed
- Marinate the steaks in the baking dish full of marinade in the fridge. Cover with saran wrap. After a few hours, flip over and marinate the other side. Feel free to continue flipping for more hours to get more of a marinade flavor
- Turn the oven to 250 F
- Put the ribeye in the oven until it reaches an internal temperature of 115 F. Use a probe thermometer for this. At about 110 F start heating the pan for step 4.
- Melt some coconut oil in a cast iron skillet over the stove top. Once super hot, throw the ribeye in. Cook for about 1 minute over medium-high heat on each side. Melt some butter in the pan and use a spoon to baste the ribeye with it as it cooks.
- Let the Ribeye rest for 5-10 minutes on a cutting board, covered loosely with foil
- Serve with some butter on top
This should turn out to be a perfect medium rare Ribeye.
I’m never able to finish a full Rib-eye, so here is what I do for leftovers:
Thinly slice. Add Parmesan cheese and microwave on low or “reheat” for 30 seconds or so. Dip in melted butter with garlic salt and parsley!
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