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Grilled Ribeye Steaks Recipe

Grilled Ribeye Steaks Recipe

"In summer, I love to marinate these steaks overnight, then grill them for family and friends," writes Tim Hanchon of Muncie, Indiana. "When the weather is not as nice, they can be cooked under the broiler." The recipe makes a lot, so you can use the extra steak to make Pepper Steak Salad or Steak Tortillas (also found in Recipe Finder).
TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD:4 servings


  • 1/2 cup soy sauce
  • 1/2 cup sliced green onions
  • 1/4 cup packed brown sugar
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2-1/2 pounds beef ribeye steaks


  • 1. In a large resealable plastic bag, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
  • 2. Drain and discard marinade. Grill steaks, covered, over medium heat 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 serving: 700 calories, 45g fat (18g saturated fat), 168mg cholesterol, 1977mg sodium, 15g carbohydrate (14g sugars, 0 fiber), 55g protein.

Reviews for Grilled Ribeye Steaks

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Reviewed Jun. 12, 2016

"I would give this more stars if I could. Fantastic flavor. I marinated the steaks overnight and the payoff was SO well worth it."

karen curnes
Reviewed May. 12, 2012

"So good, we use this marinade several times during the summer."

Reviewed Jan. 28, 2012

"Excellent marinade. It always brings compliments. The flavor is delicious and it is easy to prepare!"

Reviewed Jan. 14, 2010

"This is the best marinade and yet simple to do. If you are looking for a steak marinade this will fill the bill for sure. I have used this recipe dozens of times especially in the summer."

Reviewed Mar. 15, 2009

"not normal sooooo delises"

Reviewed Mar. 9, 2009

"Absolutely delicious! This is how I will be making my rib eye steaks for now on."

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