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Grilled Marinated Ribeyes

 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.” —Louise Graybiel, Toronto, Ontario
4 ServingsPrep: 10 min. + marinating Grill: 10 min.

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 5-7 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 steak equals 558 calories, 41 g fat (15 g saturated fat), 134 mg cholesterol, 603 mg sodium, 4 g carbohydrate, trace fiber, 41 g protein.

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Grilled Marinated Ribeyes (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.