beef cuT Recipe w/ MarkSpices

RibEye is known for its generous marbling, which gives it a buttery texture and bold flavor when cooked. The fat melts into the meat, so each bite is juicy with a slightly crispy, caramelized crust when pan seared. 

How to marinate:

• MarkSpices All Purpose Seasoning
• 16oz RibEye (any size ribeye for the amount of ingredients)
• 3 tbsp Olive Oil
• 2 clove mince garlic
• 2 tsp Worcestershire sauce
• 2 tsp Maggi Soy Sauce (regular or made in Europe)
• Optional : 1/2 tsp cayenne pepper

How to prepare:

• Add all the ingredients into a flat 8"x8" baking pan and mix together
• Place ribeye in the baking pan w/ the mixed ingredients
• W/ a fork, perforate the ribeye. Flip the ribeye over and work in the marinate on to the ribeye surface. Repeat w/ perforating the flipped side. Flip the side over and work in the marinate on that side. Make sure the marinate is coated completely on both side of the ribeye.
• Let sit for 25-30 minutes. (if grilling same day, then leave at room temperature. If not grilling same day, cover ribeye and place in refrigerator)
• Place the steaks on the grill or pan and then let them cook undisturbed for 4 minutes. Flip them (tongs make it easy) and spoon on top of each steak marinate from baking pan. Cook for another 4 minutes for medium-rare (125F-130F, and it will rise to 130F-135F after resting). Ribeyes are best cooked to medium-rare, so if you want your steak to be less or more done, adjust timing accordingly. Timing for thinner or thicker steaks will also need to be adjusted. Keep in mind these are just guidelines and the best way to tell doneness is with an instant read thermometer.