Simple Marinated Ribeyes Recipe

5 2 3
Simple Marinated Ribeyes Recipe
Simple Marinated Ribeyes Recipe photo by Taste of Home
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Simple Marinated Ribeyes Recipe

Read Reviews
5 2 3
Publisher Photo
When spring comes to our house, out comes the grill! My husband does a great job cooking these steaks to perfection. They taste so terrific, we often have them once a week.—Sonja Kane, Wendell, North Carolina
Recommended: 32 Super Steak Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + marinating Grill: 10 min.

Ingredients

  • 1/2 cup butter, melted
  • 1/4 cup lemon juice
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon hot pepper sauce
  • Dash cayenne pepper
  • 6 beef ribeye steaks (about 1 inch thick and 12 ounces each)

Directions

In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 5-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.
Originally published as Marinated Ribeyes in Taste of Home June/July 2003, p41

  • 1/2 cup butter, melted
  • 1/4 cup lemon juice
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons cider vinegar
  • 2 tablespoons olive oil
  • 4 garlic cloves, minced
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon hot pepper sauce
  • Dash cayenne pepper
  • 6 beef ribeye steaks (about 1 inch thick and 12 ounces each)
  1. In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
  2. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 5-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.
Originally published as Marinated Ribeyes in Taste of Home June/July 2003, p41

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Reviews forSimple Marinated Ribeyes

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MY REVIEW
kpbissette User ID: 2405527 64102
Reviewed Apr. 6, 2013

"This is the only marinade I use on steak. It's quick, easy, and it doesn't take long for the flavor to soak in. So good!"

MY REVIEW
linsvin User ID: 1584655 44197
Reviewed Jun. 29, 2009

"I will never make rib-eyes again without this tasty recipe! Hardly any flare up and you would think with all that butter!

Mistake proof!"

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