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
- 2 beef ribeye steaks (about 1 inch thick and 12 ounces each)
- 1/3 cup hot water
- 3 tablespoons finely chopped onion
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 teaspoon beef bouillon granules
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon coarsely ground pepper
- 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 resealable plastic bag; add the steaks. Seal bag and 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Warm reserved marinade; serve with steaks. Yield: 2 servings.
Originally published as Marinated Ribeyes in Taste of Home June/July 1998, p39
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
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