Grilled Marinated Ribeyes

When we go camping, we put frozen steaks in the marinade in a sealed plastic container at the bottom of our cooler. By the second night, they're thawed, tender and ready to cook.

Yield

4 servings

Ingredients

1/2 cup barbecue sauce
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon red wine vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons steak seasoning
1 teaspoon hot pepper sauce
1 garlic clove, minced
4 beef ribeye steaks (8 ounces each)

Directions

In a large resealable plastic bag, combine the first nine ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for 4 hours or overnight.

Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 5 to 7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°F (63°C); medium, 160°F (71°C); well-done, 170°F (77°C).

Estimated Time

Preparation Time: 10 minutes
Marinate Time: 4 hours
Grill Time: 10 minutes

Nutritional Information

Amount per serving: Calories 558, Fat 41 g (Saturated Fat 15 g), Cholesterol 134 mg, Sodium 603 mg, Carbohydrate 4 g, Trace Fiber, Protein 41 g.

Recipe Courtesy Of

Louise Graybiel, Toronto, Ontario

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