Marinated Ribeyes Recipes

Steps:

• 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 shallow dish; add the steaks. 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 thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steaks.

Steps:

• Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
• Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

Steps:

• Combine wine and sugar in a large pot and bring to boil; lower heat and simmer for 10 minutes. Stir in cloves, nutmeg, cinnamon and orange zest, and remove pan from heat to cool.
• Put steaks in a large baking dish and pour marinade over them. Marinate steaks in refrigerator for at least several hours and up to three days.
• Take steaks out of the marinade, season with salt and pepper, and cook them in a very hot skillet, about 2 minutes each side for medium rare. (You can grill or broil them if you prefer.) Slice the meat about 1/4-inch thick and serve.

Steps:

• In a shallow dish, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). May be frozen for up to 3 months.

Steps:

• In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

Steps:

• 1. In a large resealable plastic bag, combine first 9 ingredients. Add the steaks; seal bag and turn to coat. Refrigerate at least 4 hours or overnight.
• 2. 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 meat thermometer should read 145 degrees; medium 160 degrees; well-done 170 degrees.

Steps:

• 1. Place desired amount of rib eyes into a dish for marinating. (I use my Tupperware marinating dish, only I use the top and bottom separately.) A baking dish or other dish that your steaks fit in will work fine.
• 2. Use a fork to pierce steaks generously over both sides of the entire steak, including fatty areas and marbling. (This allows the juices to soak into the meat, and also makes the steaks more tender.)
• 3. Sprinkle steaks with salt & pepper. (I keep a clear plastic shaker with a closable lid. I fill with 1/3 pepper and fill the rest with salt; close lid and shake to mix. I use this for many things, not just steak.)
• 4. Sprinkle steaks with garlic powder, onion powder, Accent (if desired), lemon pepper (if desired), and other herbs and seasoning of your choice (if desired). I always use salt, pepper, garlic and onion powder. I haven't always used Accent or lemon pepper. I sometimes use other herbs and seasoning such as Italian seasoning or basil, thyme, etc. Don't be afraid to play around with it a bit :)
• 5. Douse steaks with Worcestershire sauce until the tops of the steaks are covered; turn steaks over.
• 6. Sprinkle the other side of steaks with seasonings and douse a small amount of Worcestershire over steaks.
• 7. Pour olive oil over steaks until the level of marinade in dish covers approximately 1/4 to 1/2 of the steak bottom. Turn steaks over; spoon marinade over top.
• 8. I have marinated steaks overnight, for 6 hours, 3 hours, or even 1 hour depending on time. All are good, but the longer the better. That being said, let the steaks marinate at least one hour, turning every so often. (If you are putting in the fridge and marinating while at work or overnight, cover with foil or plastic wrap and just turn when you can before you leave; when you get home, etc.)
• 9. Heat up grill and... for medium rare steaks... our family preference... cook steaks for about 4 minutes on each side. We don't cook them any other way, so not sure of other cooking times, but you may want to cook yours for a longer or shorter amount of time depending on your own tastes.

Steps:

• In a large zip-lock bag, combine the first 9 ingredients.
• Remove 1/3 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork.
• Place in the zip-lock bag and turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
• Warm reserved marinade and serve with steaks.