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Marinated Ribeyes

 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
2 ServingsPrep: 10 min. + marinating Grill: 10 min.


  • 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.

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Marinated Ribeyes (continued)

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