Marinated Grilled Rib Eyes Food

GRILLED MARINATED RIBEYES

Steps:

• In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

MARINATED GRILLED RIBEYE STEAKS

Steps:

• In a shallow dish, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). May be frozen for up to 3 months.

MARINATED RIB EYES

Steps:

• In a large zip-lock bag, combine the first 9 ingredients.
• Remove 1/3 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork.
• Place in the zip-lock bag and turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
• Warm reserved marinade and serve with steaks.

MARINATED RIB-EYES

Steps:

• Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
• Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

COFFEE-RUBBED GRILLED RIB EYES

Steps:

• Prepare an outdoor grill for cooking over medium-high heat. Combine the brown sugar, espresso powder, ancho powder, paprika, 2 teaspoons salt and 1/2 teaspoon black pepper in a small bowl.
• Pat the spice rub on both sides of each steak (but not on the outside fat cap). Let the steaks sit at room temperature for 20 minutes.
• Grill until the steaks are nicely browned with deep grill marks, 5 to 6 minutes per side for medium rare. Transfer the steaks to a serving platter to rest for 5 minutes before slicing.

RIB EYE WITH GARLIC-THYME MARINADE

Steps:

• In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat. Cover dish and refrigerate; let marinate, turning steaks occasionally, at least 1 hour and up to overnight.
• Heat grill to medium-high; lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Place steak on grill; cover. Cook, turning once, until meat is desired doneness, 12 to 16 minutes for medium-rare.

THE PERFECT RIB EYE MARINADE

Steps:

• In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

DRUMMOND GRILLED RIB-EYES

Steps:

• Prepare a grill or grill pan for medium-high heat.
• Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
• Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.

RIB-EYE MARINATED IN GARLIC, CHILES AND OREGANO

Steps:

• Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
• Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
• Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.

QUICK MARINATED GRILLED SCALLOPS

Steps:

• Set up your grill for high heat by building coals evenly on the bottom of the grill.
• In a mixing bowl, whisk together the lemon zest and juice, garlic, chopped oregano and 1/2 cup olive oil. Season with salt and pepper, then add the scallops, tossing to coat. Allow to marinate for 10 to 30 minutes.
• Remove the scallops from the marinade, letting the excess drip off. Reserve the marinade for basting. Place the scallops on the grill and cook until charred, 3 to 4 minutes. Flip, and using the oregano brush, baste with the leftover marinade. Char on the other side, 1 to 2 minutes. Remove from the grill and serve.

GRILLED RIBEYE

Steps:

• At LongHorn Steakhouse, we recommend a char-grill for bone-in steak like our Outlaw Ribeye®. If grilling outdoors, clean and spray oil your grill, heat to 550 degrees F. If grilling indoors, preheat saute pan or indoor grill to high heat. Season ribeye steaks with salt, pepper, granulated onion powder and granulated garlic powder. Place seasoned steaks on grill. Grill to your desired degree of doneness. Make quarter turns to get diamond marks. Remove steaks from grill. Plate each steak and enjoy! Degrees of Doneness: Rare: 95-105 degrees. Cool red center. Medium Rare: 115-125 degrees. Warm red center with a hint of pink. Medium: 130-140 degrees. Warm pink center. Medium Well: 150-160 degrees. Some pink in the center. Well: 165-175 degrees. No pink, cooked all the way through.

MARINATED RIB EYES

Steps:

• Blend first 4 ingredients together.
• Add steaks to the marinade and marinate in the refrigerator for 3-4 hours.
• Grill steaks to your desired degree of doneness.

RIB-EYE STEAKS WITH MEDITERRANEAN MARINADE

Steps:

• In large plastic resealable bag set inside a large bowl, combine marinade ingredients. Add steaks to bag. Press air out of the bag and seal tightly. Turn bag several times to distribute marinade, place bag back in bowl, and marinate 30 to 60 minutes.
• Remove steaks from bag and let excess liquid drip off. Discard marinade. Let steaks stand at room temperature for 20 to 30 minutes before grilling. Just before grilling, season both sides of each steak with 1 teaspoon garlic salt.
• With lid closed, grill steaks over direct high heat (500 to 550 degrees) until cooked to desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move steaks temporarily over indirect high heat.).
• Remove from grill and let rest 2 to 3 minutes. Serve warm.

SIMPLE MARINATED RIBEYES

Steps:

• In a shallow dish, combine the first 11 ingredients. Add the steaks and turn to coat. Cover and refrigerate for 6 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 5-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).

GRILLED RIB EYE

Steps:

• Place all but the meat in a blender and puree.
• Place in large zip lock bag add meat and marinade 4-8 hours.
• Remove from marinade and place sauce in pot and bring to boil then simmer for 5 minutes.
• Place 1 inch steaks on grill over medium heat. Grill, uncovered, 15 minutes for medium rare doneness, turning occasionally. (Do not overcook.) Carve steaks into thin slices. Or for the hungry man let them eat steak! ;) Season with salt and pepper, as desired serving with sauce.

GRILLED CHIPOTLE CINNAMON MARINATED RIB-EYE STEAK

Steps:

• Mix Marinade Mix, water, oil and cinnamon in small dish. Place steak in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove steak from marinade. Discard any remaining marinade.
• Grill over medium-high heat 5 to 7 minutes per side or until desired doneness.