MARINATED RIB-EYES
Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.
Provided by DELLAKAY
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g
THE PERFECT RIB EYE MARINADE
This is the perfect marinade for tender rib eye steak.
Provided by BRANDI T
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 1h25m
Yield 2
Number Of Ingredients 6
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.
Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g
MARINATED RIBEYES
We have these tempting steaks weekly. Whenever I suggest a change in the recipe, my husband reminds me, "Don't fix it if it's not broken." If neighbors happen to drop by when I'm preparing steaks, I cut the meat into cubes and grill it on skewers with onions and mushrooms as appetizers. -Rosalie Usry, Flaxton, North Dakota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large shallow dish; add the steaks. Turn to coat; cover and refrigerate overnight. , Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steaks.
Nutrition Facts :
MARINATED RIB EYES
Excellent marinade for beef. I have used this with beef kabobs and my DH's favorite Ribeyes. The meat is so flavorful and tender and the reserved sauce is excellent on the side.
Provided by Nimz_
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
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 EYE STEAKS
Make and share this Marinated Rib Eye Steaks recipe from Food.com.
Provided by Chris from Kansas
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first nine ingredients.
- Remove 1/2 cup marinade and refrigerate.
- Pierce steaks several times on both sides with a fork; place in an 11X7 glass dish.
- Pour remaining marinade over steaks; 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 the meat reaches desired doneness (for rate, a meat thermometer should read 140 degrees; medium 160, well done 170).
- Warm reserved marinade and serve with steaks.
Nutrition Facts : Calories 1076.8, Fat 88.7, SaturatedFat 32.5, Cholesterol 231.3, Sodium 1200.7, Carbohydrate 3.8, Fiber 0.7, Sugar 1.1, Protein 61.8
GUINNESS MARINATED RIB EYE STEAKS
Recipe adapted from Eating Well and placed here for safe keeping. They recommend serving it atop a toasted piece of rye bread.
Provided by januarybride
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
- Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
- Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
- Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.
RIB EYE STEAK IN BOCK BEER MARINADE
AUS/NZ for ZWT 5 due to the influence the German culture has had on the region and the propensity for grilling! So succulent and tender you may not even need a knife. This steak is one of the top dishes served at Hudson's on the Bend, a popular Austin, TX, restaurant known for its game cooking and big-flavored, robust dishes. "These guys could cook a horseshoe and make it delicious," says CBS news anchor and frequent Hudson's diner Dan Rather in the foreword to their new book." Chef Jeff Blank offers creativity and originality in the kitchen to make him one of the most celebrated chef's in the country. Jeff has owned Hudson's on the Bend Restaurant in Austin since 1984. Prior to that, he owned and operated Wineskin Restaurant in Aspen, Colo. He was praised by the New York Times, Texas Monthly, and Chef's Magazine. In 1996 and 1997, Jeff won the People's Choice Award at the Texas Wine and Food Festival. Hudson's on the Bend was named to the "Top 50 Restaurants in America" list. (Cook time does NOT include marinating time.) Variations: This is also a wonderful marinade for baby-back ribs, portabello mushrooms, chicken . . . you get the idea. Timing: Marinate the steaks in an airtight plastic bag the day before grilling to achieve the optimum flavor. http://hudsonsonthebend.com/main.php.... PS Tamaretta, thank you and YES this marinade is wonderful on portabellos!
Provided by Mamas Kitchen Hope
Categories Steak
Time 15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all ingredients except salt. Salt in the marinade draws too much moisture from the meat over an extended time.
- Pour over steaks and marinate from 4 hours to overnight.
- Cook the steaks over medium-high heat to your taste- about 4 minutes each side for medium rare to medium, longer for steak that is more done.
- Of course everything tastes better when it is cooked outside BUT you can broil this inside and it comes out great!
- Season with salt to taste after cooking.
Nutrition Facts : Calories 1202, Fat 92.3, SaturatedFat 36.4, Cholesterol 270.4, Sodium 1060.4, Carbohydrate 14.6, Fiber 0.2, Sugar 9.9, Protein 70.2
RIB-EYE STEAKS WITH MEDITERRANEAN MARINADE
Make and share this Rib-Eye Steaks With Mediterranean Marinade recipe from Food.com.
Provided by Loves2Teach
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
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.
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- In a bowl, whisk together all remaining ingredients until well combined. Rub marinade into the fork-pierced steaks and place in a single layer (pie pan or baking dish works well.) Coat fully with marinade. Cover and chill 1-2 days in fridge.
- Grease your grill and preheat to medium high heat. Grill steaks 3-5 minutes per side or until your preferred level of doneness (medium rare is suggested.) You may either discard marinade or boil it in a saucepan while steaks are cooking, as it can be used as a sauce to drizzle over the grilled steaks.
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