In a bowl, combine the olive oil, minced garlic, Worcestershire sauce, soy sauce, balsamic vinegar, and Dijon mustard. Mix well.
Add the dried rosemary, dried thyme, black pepper, salt, onion powder, and smoked paprika to the bowl. Stir until all the ingredients are well combined.
Marinate the Steaks:
Place the ribeye steaks in a large resealable plastic bag or a shallow dish.
Pour the marinade over the steaks, ensuring they are fully coated.
Seal the bag or cover the dish with plastic wrap. Place it in the refrigerator and let the steaks marinate for at least 2 hours, preferably overnight. The longer the marination time, the more tender and flavorful the steaks will be.
Tenderize the Steaks:
Remove the steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking.
Use a meat tenderizer or a fork to pierce the steaks all over. This will help the marinade penetrate deeper and tenderize the meat further.
Cooking the Steaks:
Preheat your grill or a heavy skillet (cast iron works great) over medium-high heat.
Remove the steaks from the marinade, allowing any excess to drip off.
Place the steaks on the grill or skillet. Cook for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Use a meat thermometer to check the internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 160°F (71°C) for well done.
Avoid flipping the steaks too frequently to get a nice crust on the outside.
Rest and Serve:
Once cooked to your desired doneness, remove the steaks from the heat and let them rest for about 5 minutes. This allows the juices to redistribute throughout the meat, making it more tender and juicy.
Slice the steaks against the grain and serve with your favorite sides.
