MARINATED RIB-EYES
Actually, this is an excellent marinade for any steak. The marinade mainly consists of Worcestershire sauce and brown sugar. The sugar makes the steaks tender and gives just a hint of sweetness. I sometimes add some Dijon mustard or red pepper flakes for a little zing.
Provided by DELLAKAY
Categories Meat and Poultry Recipes Beef Steaks Rib-Eye Steak Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 757.2 calories, Carbohydrate 41.1 g, Cholesterol 152.1 mg, Fat 46.8 g, Fiber 0 g, Protein 40.4 g, SaturatedFat 19 g, Sodium 1298.5 mg, Sugar 29.7 g
EASY MARINATED RIB EYE AND VEG
Tender marinated rib-eye steaks with grilled vegetable and pineapple kebobs. Spectacular! And when I say easy - I mean e-a-s-y! Try it with grilled chipotle-lime corn, black-eyed pea salad or rosemary-mustard potatoes. Your diners will love it!
Provided by Garlic & Zest
Categories Barbecue Protein Packed Dairy-Free Shellfish-Free Gluten-Free Egg-Free Game Day Father's Day Entertaining Fish-Free Fridge Peanut-Free Tree Nut-Free Grain-Free Tomato-Free Stove Grill
Time 1h15m
Yield 4
Number Of Ingredients 8
Steps:
- If using bamboo skewers - soak them in water for an hour before threading the vegetables onto the skewers.
- In a medium bowl, combine the Stubb's® Beef Marinade (1 bottle) and Brown Sugar (1/3 cup). Stir to combine. Reserve 1/2 cup of the marinade for brushing on the pineapple and vegetables.
- Pour remaining marinade in a zip-top plastic bag. Add the Bone-in Ribeye Steak (2) (steaks should be about 1 pound each) and press out the air before sealing the bag. Tip the bag over on itself to completely cover the steaks.
- Lay them flat in the refrigerator for at least 1 hour and up to 4, flipping the bag every 30-60 minutes.
- Meanwhile, alternate threading the Fresh Pineapple Chunks (2 cup), Red Bell Pepper (1), Yellow Bell Pepper (1), and Red Onion (1/2) onto metal or pre-soaked wooden skewers.
- Place the skewers on a baking sheet along with the Scallion (1 bunch) and reserved marinade. Refrigerate until ready to grill.
- Once ready to grill, remove the steaks from the marinade and place them on a baking sheet. Pour the steak marinade into a bowl and reserve for basting. Dry the steaks off on both sides using a paper towel.
- Let the steaks rest at room temperature while you grill the vegetables.
- Heat the grill to medium-high heat, about 450 degrees F (230 degrees C). Place the vegetable skewers on the grill and brush with marinade. Flip the skewers after 3-4 minutes and brush on more marinade. Cook the vegetables until crisp-tender and slightly charred.
- Transfer to the baking sheet and tent with foil.
- Heat the grill to a high heat, about 525-550 degrees F (275-290 degrees C).
- Place the steaks on grill and lower the temperature to a medium high heat, about 450 degrees F (230 degrees C), and watch for flare-ups.
- Cook steaks for 7 to 9 minutes for medium rare - medium, turning them about halfway through the cooking. Grill the green onions for about 5 minutes total. Baste both the steak and the green onions with reserved marinade.
- Transfer the steak and scallions to a cutting board and let the meat rest for 5 minutes before cutting.
- Slice the steak into 1-inch slices and arrange on a platter. Pour any collected juices back onto the meat. Slide the vegetables from the skewers and arrange on the platter along with the grilled onions. Serve.
Nutrition Facts : Calories 121 calories, Protein 7.9 g, Fat 3.6 g, Carbohydrate 15.6 g, Fiber 0.7 g, Sugar 12.9 g, Sodium 542.1 mg, SaturatedFat 1.4 g, TransFat 0.2 g, Cholesterol 23.0 mg, UnsaturatedFat 1.8 g
MARINATED RIB EYE STEAKS
Make and share this Marinated Rib Eye Steaks recipe from Food.com.
Provided by Chris from Kansas
Categories Steak
Time 20m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a bowl, combine the first nine ingredients.
- Remove 1/2 cup marinade and refrigerate.
- Pierce steaks several times on both sides with a fork; place in an 11X7 glass dish.
- Pour remaining marinade over steaks; 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 the meat reaches desired doneness (for rate, a meat thermometer should read 140 degrees; medium 160, well done 170).
- Warm reserved marinade and serve with steaks.
Nutrition Facts : Calories 1076.8, Fat 88.7, SaturatedFat 32.5, Cholesterol 231.3, Sodium 1200.7, Carbohydrate 3.8, Fiber 0.7, Sugar 1.1, Protein 61.8
THE PERFECT RIB EYE MARINADE
This is the perfect marinade for tender rib eye steak.
Provided by BRANDI T
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 1h25m
Yield 2
Number Of Ingredients 6
Steps:
- In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
- Preheat an outdoor grill for high heat, and lightly oil grate.
- Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.
Nutrition Facts : Calories 795.6 calories, Carbohydrate 15.3 g, Cholesterol 187.6 mg, Fat 57.8 g, Fiber 0.4 g, Protein 50.2 g, SaturatedFat 23.5 g, Sodium 241.4 mg, Sugar 1 g
RIB-EYE MARINATED IN GARLIC, CHILES AND OREGANO
"Rib-eyes are flavorful enough that they don?t need more than salt and coarse black pepper, but they can also stand up to big flavors such as fresh chiles and garlic," says Bobby.
Provided by Bobby Flay
Time 1h20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Stir together the garlic, chiles, oregano and canola oil in a large baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.
- Preheat a grill to high. Remove the steaks from the refrigerator 30 minutes before grilling to take the chill off. Remove from the marinade and season liberally on both sides with salt and pepper.
- Grill the steaks until slightly charred and an instant-read thermometer registers 130 degrees F for medium rare, about 4 minutes per side. Remove from the grill to a cutting board and let rest, loosely tented with foil, for 10 minutes. Cut off the bone and cut into 1/2-inch-thick slices.
REALLY OLD-FASHIONED MARINATED RIB-EYE
This is an ancient Northern Italian preparation. To improve the flavor of the meat, this powerful marinade relied on rich local wine, along with aromatic spices. Start with a relatively thin rib-eye. Marinate for one to three days. (We tried one of these steaks after a 30-minute marinade; it was good, but different. Try longer first.) The cooking should be quick and hot, in a heavy pan, for just about two minutes per side; you might generate a bit of smoke but the cooking time is short enough that it will be tolerable.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 454, UnsaturatedFat 14 grams, Carbohydrate 10 grams, Fat 27 grams, Fiber 1 gram, Protein 25 grams, SaturatedFat 12 grams, Sodium 567 milligrams, Sugar 7 grams, TransFat 2 grams
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