Steakhouse Ribeye: Restaurant Steaks At Home

Here's a simple marinade with the flavors of a classic steakhouse ribeye. Easy to make, this marinade is a great way to elevate Steak Night to mimic restaurant style steak. The recipe calls for ribeye steaks, but any cut works. This is an especially good way to add flavor to coarse grained cuts.

Sarah says, "In general, I don’t marinate high-quality steaks, like Snake River Farms American Wagyu. Even so, I have good memories of a marinade I used to make at an old steak and chop house. Unfortunately, the restaurant is i longer around, but when I’m feeling nostalgic, I whip this up.

I have taken the original recipe with me and adapted it to my taste throughout the years. It has savory and sweet elements that work so well when grilling meats. The teriyaki and maple syrup add sugars that make for some good caramelization from the grill heat.

I used this marinade with 1.5” thick Snake River Farms Gold ribeyes, but it works well with any type of steak. Vary the marinating time based on the quality of the steak. 3 hours was perfect for the ribeyes we used. If you’re using something with more grain like a skirt or bavette steak, you can go as long as 24 hours."

Sarah Kelly is a Boise native and self-taught chef with broad restaurant experience in restauran from fine dining to barbeque. She was the executive chef at the Lodge at Cordillera in Vail where she met her husband, DK. Together they moved back to Boise, opened the local legend, Bleubird, closed it in 2017 and opened Petite 4, a French-inspired restaurant which is a cornerstone of the Boise culinary scene.