Sunday, January 1, 2012

New Year's Eve Ribeye Steaks

As we awaited the first major snow storm of the 2011-2012 winter season, we decided for our New Year's Eve meal that it might be nice to grill a couple of steaks before the snow started coming down.  We found this recipe and decided to give it a try.  We were not disappointed.

Ribeye Steak Marinade

- 2 ribeye steaks
- ½ cup olive oil
- ½ cup soy sauce
- ¼ cup lemon juice
- 4 tablespoons Worcestershire sauce
- 3 tablespoons Dijon mustard
- 3 or 4 garlic cloves, minced
- Ground black pepper to taste

1.  Whisk the vegetable oil, soy sauce, lemon juice, Worcestershire sauce, mustard, garlic, and pepper together in a bowl until combined.
2.  Place the meat in the a plastic bag, and pour the marinade over the steaks. Squeeze out excess air,
and seal the bag. Marinate in the refrigerator at least 2 hours. Discard the marinade after it has been used.
3.  Prepare a fire in a grill.  Cook the steaks until done to your likes.  Remove from the grill and place the steaks on a cutting board.  Loosely cover with aluminum foil and allow the, to rest for ten minutes.

Cook's Notes: We marinated the steaks for about six hours, turning the bag about every two hours.  The marinade really permeated the steaks and the flavor was amazing.  This recipe is a keeper.

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