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Grilled Marinated Ribeyes Recipe

Grilled Marinated Ribeyes Recipe

“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.” —Louise Graybiel, Toronto, Ontario
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings


  • 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)


  • 1. 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.
  • 2. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

Nutritional Facts

1 each: 558 calories, 41g fat (15g saturated fat), 134mg cholesterol, 603mg sodium, 4g carbohydrate (3g sugars, trace fiber), 41g protein

Reviews for Grilled Marinated Ribeyes

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Reviewed May. 26, 2014

"Good marinade but I think next time I'd use filet mignon."

Reviewed Apr. 25, 2014

"This is just like everyone said. It is WONDERFUL!!! Did not change a thing."

Reviewed Sep. 15, 2012

"This marinade is AWESOME!! I now keep the ingred. on hand so that I can always make this. Because we don't like spicy/hot food, I did omit the hot sauce. I also LOVE this for my country style pork ribs. I like this recipe better on the ribs than the steak but both are AWESOME! I will say, if you're making this, to make sure you use your fav. b-que sauce because that's what really makes this marinade. When I use this for the ribs, I make sure that they marinate in the fridge for a min of 2-4 hrs & I also increase the b-que sauce to a cup. Just because we're using it for ribs. Usually you have to boil the ribs to get them tender but you don't have to do that w/this marinade. My ribs literally fell apart/off the bone they were so tender! My kids now beg me to make this w/the ribs. I haven't tried this w/c-ken yet but I bet it would be really good too. This is a really versatile marinade. It's so good that I tell people it's my "Secret" marinade that took me months to come up with. LOL! If they only knew how I really got it."

Reviewed Aug. 5, 2012

"This is now my new favorite! I've tried several different marinades and rubs on my steaks because I like to change it up a lot, but with this marinade I won't be changing for a long time."

Reviewed May. 4, 2012

"I have made this recipe several times. It is excellent. Even my husband, who is not a steak lover enjoys it."

Reviewed Dec. 28, 2011

"If you have a four burner grill, turn all four burners on high. When heated, turn off the center burners and grill the steaks over the center with the lid closed."

Reviewed Apr. 13, 2011

"My family absolutely loves this! Request it all the time. The only thing I have altered is adding a little meat tenderizer and some accent."

Reviewed Oct. 22, 2010

"I used this marinade for our venison chops and steaks. People who hate venison loved these."

Reviewed Oct. 17, 2010

"My husband is a HUGE fan of marinades and ribeyes are my favorite cut, so I was excited to try this out for our anniversary camping trip. The steaks were incredibly tender and flavorful. Loved it!"

Reviewed Sep. 6, 2010

"probably try a different steak cut, ribeyes too fatty for me."

Reviewed Sep. 5, 2010

"My DH and Mom loved this recipe. It's definitely a keeper!"

Reviewed May. 29, 2010

"This one will be used over and over. I thought my steaks could'nt be beat in flavor but this one did just that. It's very complimentary when at dinner all you hear is "ummms and ahhhs" lol."

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.