Marinated Rib Eyes


cup hot water
3 tablespoons finely chopped onion
2 tablespoons cider or red wine vine
2 tablespoons soy sauce
1/2 teaspoon liquid smoke
1 teaspoon beef bouillon granules
1 garlic clove minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
2 beef rib eye steaks (to 3) about 1" thick and 12 ounces each


In a bowl, combine all ingredients except steaks. Place steaks in marinade (I use a zip-top bag), and marinate overnight in refrigerator. 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 rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done, 170 degrees).
Makes 2 or 3 servings.
We have these steaks every Sunday. My better-half says they're the best things he's ever put in his mouth! Occasionally, I'll skewer onions, mushrooms, and bell pepper and cook alongside the steaks, but most of the time dinner consists of these steaks and waffle fries. There's never room for dessert, and don't expect leftovers. Also, just the smell of these on the grill brings dogs and cats from the entire neighborhood!




2.0 servings


Thursday, December 10, 2009 - 2:01am



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