Ingredients:

  • 1/4 cup (60 ml) soy sauce
  • 2 tablespoons (30 ml) olive oil
  • 2 tablespoons (30 ml) balsamic vinegar
  • 2 tablespoons (30 g) brown sugar
  • 4 cloves garlic, minced
  • 1 tablespoon (15 g) Dijon mustard
  • 1 teaspoon (5 g) freshly ground black pepper
  • 1 teaspoon (1.5 g) dried thyme
  • Zest of 1 lemon
  • 4 ribeye steaks (approximately 1 inch thick, about 1 lb/450 g each)

Instructions:

  1. In a mixing bowl, combine soy sauce, olive oil, balsamic vinegar, brown sugar, minced garlic, Dijon mustard, black pepper, thyme, and lemon zest. Whisk until blended.
  2. Place ribeye steaks in a resealable bag or shallow dish. Pour marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish. Refrigerate for at least 1 hour (or up to 24 hours for enhanced flavor).
  3. Preheat your grill to medium-high or heat a cast iron skillet over medium-high heat.
  4. Remove steaks from marinade and let them come to room temperature (about 30 minutes). Grill or sear the steaks for 5-7 minutes on each side (or until desired doneness—use a meat thermometer for accuracy).
  5. Allow steaks to rest for 5 minutes before slicing. Serve with your favorite sides.