Ingredients:
2 boneless ribeye steaks
1 cup pickle juice (preferably dill pickle juice)
2 tablespoons olive oil
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
Salt, to taste
Fresh parsley, chopped (for garnish)
Directions:
Place the steaks in a resealable plastic bag or shallow dish. Pour the pickle juice over the steaks, ensuring they are fully submerged. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for maximum flavor.
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Tangy and Tender Pickle-Marinated Steak
