Marinated Rib Eyes

By 1For_Him

Ingredients

• 2 * 2 beef ribeye steaks (about 1 inch thick and 12 ounces each)
• 1/3 * 1/3 cup hot water
• 3 * 3 tablespoons finely chopped onion
• 2 * 2 tablespoons red wine vinegar
• 2 * 2 tablespoons olive oil
• 2 * 2 tablespoons soy sauce
• 1 * 1 teaspoon beef bouillon granules
• 1 * 1 garlic clove, minced
• 1/2 * 1/2 teaspoon paprika
• 1/2 * 1/2 teaspoon coarsely ground pepper

Details

Servings 2

Preparation

Step 1

Prep: 10 min. + marinating Grill: 10 min.

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 resealable plastic bag; add the steaks. Seal bag and 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 meat thermometer should read 145°; medium, 160°; well-done, 170°). Warm reserved marinade; serve with steaks. Yield: 2 servings.


Marinated Ribeyes published in Taste of Home June/July 1998, p39