Citrus Marinated Ribeye Steaks
Add some excitement to your next summer cookout with my Citrus Marinated Ribeye Steaks. The delicious flavors of olive oil, orange, lemon, rosemary, and garlic result in an over-the-top flavorful steak that’s sure to impress friends and family.
I’ve always enjoyed good beef. Maybe it’s because my daddy had cows on the farm and that meant beef in our freezer when I was growing up. I just know it’s my protein of choice. Give me a ribeye straight off the grill paired with a fresh side salad and potato wedges and I’m a happy camper!
We’ve tried many different ways of cooking steaks over the years and have settled on a dry rub mixture that we typically use. But every once in a while, I like something a little different like this recipe for Citrus Marinated Ribeye with lots of bright, citrusy Mediterranean flavors.
This marinade infuses the flavors of good olive oil, fresh lemon juice, orange juice, rosemary, and garlic into the steak which is then grilled to perfection. It’s truly delicious!
💗 Why You’ll Love This Recipe
- It’s a great steak marinade for prepping ahead when cooking outdoors.
- The flavors of citrus, rosemary, and garlic are perfect for beef.
- It tastes like summer!
🥘 About the Ingredients
- Steaks – Our favorite cut for grilling steaks is always ribeye. It has the perfect fat-to-meat ratio for me and the best flavor. However, this recipe will work just as well with other cuts of steak such as New York strips, T-bones, flank steak, or flat iron steaks.
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- Olive Oil – Use a good, flavorful brand.
- Fresh Garlic – You’ll need to peel and crush the cloves.
- Fresh Rosemary – For the best flavor use fresh.
- Lemon and Orange – You’ll need both the juice and zest from each.
TIP: It’s easiest to zest the fruit first and then squeeze it to get the juice.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Citrus Marinated Ribeye
STEP 1. Combine all the marinade ingredients in a resealable plastic bag.
STEP 2. Add the steaks, turning to coat well.
STEP 3. Marinate the steaks in the refrigerator for 1 to 1 1/2 hours, turning frequently.
TIP: Don’t leave your steaks in the marinade too long or the citrus juices will start to cook them which can result in a mushy texture. Not good.
STEP 4. Remove the steaks from the marinade, pat them dry and cook on a charcoal or gas grill to your desired degree of doneness.
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STEP 5. While the steaks cook, pour the marinade into a small saucepan and bring it to a boil over medium-high heat. Reduce to a simmer and keep warm.
STEP 6. Allow the steaks to rest for 10 minutes after removing them from the grill. Drizzle the finished steaks with some of the warm marinade before serving.
⏲ Steak Cooking Times and Temperatures
- For best results, always use a meat thermometer to check the temperature at the center of the steak. Insert the thermometer through the side making sure that the tip does not touch a bone.
- Remove the steak when the internal temperature is 5 degrees below desired.
- Allow to rest 10 minutes before serving.
|Rare||Cool Red Center||125°F (52°C)|
|Medium Rare||Warm Red Center||135°F (57°C)|
|Medium||Warm Pink Center||145°F (63°C)|
|Medium Well||Slightly Pink Center||150°F (66°C)|
|Well Done||Little or no Pink||160°F (71°C)|
Any leftovers may be stored, covered, in the refrigerator for up to three days. Reheat and serve as-is or make an extravagant salad with blue cheese dressing!
Serve It On Your Personalized Grill Serving Platter
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❓ Questions About Citrus Marinated Ribeyes
No! Citrus-based marinades are too high in acid for long marinating times. You should marinate the steaks for 1 hour to 1 hour 30 minutes and absolutely no longer than two hours. Any longer in the marinade will start to break down the fibers in the meat turning it to a mushy texture.
Yes! Remove the steaks from the marinade and dry them with paper towels before putting them on the grill. Dry steaks will get a nice sear, wet steaks will create steam. You want a sear and grill marks!
You should refrigerate any meat that is marinating. Leaving the food at room temperature can cause bacteria to grow resulting in some food-borne illnesses. It’s always best to refrigerate.
🧾 More Recipes You’ll Like
- Sesame Beef Stir-Fry
- Garlicky Beef Stew
- Sunday Beef Stew
- The Perfect Grilled Ribeye Steak
- Beef and Scallion Stir-Fry
- Braised Beef Short Ribs with Horseradish Mashed Potatoes
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Citrus Marinated Ribeye Steaks
- ½ cup olive oil
- 1 orange zest and juice
- 1 lemon zest and juice
- 2 cloves garlic crushed
- 2 sprigs fresh rosemary
- 24 ounces ribeye steaks (2 12-ounce steaks)
- Combine all the marinade ingredients in a resealable plastic bag.
- Add the steaks, turning to coat well.
- Marinate the steaks in the refrigerator for 1 to 1 1/2 hours, turning frequently.
- Remove the steaks from the marinade, pat them dry and cook on a charcoal or gas grill to your desired degree of doneness.
- While the steaks cook, pour the marinade into a small saucepan and bring it to a boil over medium-high heat. Reduce to a simmer and keep warm.
- Allow the steaks to rest for 10 minutes after removing them from the grill. Drizzle the finished steaks with some of the warm marinade before serving.
- Refer to the Steak Cooking Temperature Chart in the post for more information
- It’s easiest to zest the fruit first and then squeeze it to get the juice.
- Don’t leave your steaks in the marinade too long or the citrus juices will start to cook them which can result in a mushy texture. Not good.
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 21, 2012. It has been updated with new photos and additional information.
I love using citrus in marinades for both beef and chicken and I have ribeye in the fridge and citrus on the counter so yes ma’am, I’m doing it!
By the way; I used grapefruit on a flank steak once because it’s all I had. I mixed it with ginger and it was fabulous but I have to tell you…that grapefruit packs a powerful punch; I’m glad we were cooking it that evening, I think if I had left it overnight I might have discovered beef shreds!
That’s my only caution with this recipe, Barb. Don’t leave it in the marinade too long or you’ll turn your beautiful ribeye to mush. That citrus really breaks down protein! And do be sure to simmer the marinade and drizzle it over the finished steak. Or use another approach and pour all the hot marinade over the finished steaks and let them re-marinate for a few minutes before serving. Delicious either way!
I think you have a pretty talented assistant. It looks like everyone is still going to enjoy your delicious food:)Looks fantastic. Hope you heal very quickly, Lana xx
Lora – Yes, he’s the best! I don’t know how I would have managed through this injury without him.
UGh… I know EXACTLY What you mean Lana… being out of the kitchen for a long time is so hard!! So happy you got to at least makes these steaks and they sound perfect – I adore citrus and so will definitely be giving this little marinade a try!! Have fingers and toes crossed that the doctor gives you a “go” on putting weight on that ankle!!
Steak is a cure all! GREG
Aw, that’s so tough! I hope you feel better soon! In the meantime, this ribeye looks absolutely incredible!
I love a good ribeye. This marinade sounds fantastic!
It looks mouthwatering. It’s a great marinade, I will love to try it.
Have a blessed day :)
What a fantastically fresh marinade! Love it. Hope you’re on the mend Lana!