Rib Eye Steaks with a Soy and Ginger Marinade

By Addie

"This is a great marinade for steaks, and is wonderful for beef strips for stir-frys." By: William Anatooskin (Uncle Bill)

Ingredients

• Marinade:
• 1/2 cup soy sauce
• 1/4 cup real maple syrup
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon mustard powder
• 1/2 teaspoon sesame oil
• 1/4 teaspoon hot pepper sauce
• 1/2 cup beer
• ...........................
• 4 (10 ounce) beef rib eye steaks

Preparation

Step 1

1. In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.

2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.

3. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.

4. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
..................

REVIEWS:

This marinade rocked my face off. I exchanged honey for the syrup in the recipe and added a little more hot sauce and I thought it was great.

This recipe is Great ! My husband and I have tried this 4 times now - He actually requested it yesterday, definately a keeper. We don't usually marinade rib eye steaks because they are so tender anyway - but this is a nice change. Excellent Flavor !! And Oh Sooo Tender ! UPDATE - we never use to marinate ribeyes but we use this all the time now - the flavor is so good and it is so tender / just cooking steaks with seasoning just isn't the same. Thank you for sharing this recipe. Awesome !!!

My quickness rating includes marinating time, but it's a fairly simple recipe. Marinated my steaks overnight, then grilled them on a George Foreman grill--it was great! I took the leftover marinade and boiled it--killed the bacteria AND reduced it into a nice sauce that I served over the steaks and the rice I was serving them with. Yum!

I have used thie recipe many times and we all love it. I don't usually have beer on hand, so I subsitute 1/2 Cup of Olive Oil. I also marinade it for 1 - 2 days for the full flavoring. Yum!

Wow, fabulous flavor and got high marks from my guests! I didn't have all the fresh ingredients handy so I substituted red hot pepper flakes for the hot sauce, ground ginger for fresh ginger and added a teaspoon of horseradish. I marinated the meat overnight and boiled the leftover marinade for a sauce. Definitely restaurant quality.

I was surprised at how good my filet mignons turned out. I halved the recipe for 2 steaks; subbed 1/4 tsp. ground ginger for fresh and broiled the steaks. These would've been better on the grill instead of broiling. I will definitely make again!

I ended up marinating the steaks for 2 days. They were absolutely delicious. Juicy and tender.

I let this sit in the fridge for one and a half hours. It didn't do much for the meat part of the steak, but the fat part picked up a wonderful taste. Perhaps it should have stayed in the marinade overnight for more flavor. As it was - not bad - but it could have been much better.

I gave this a 4, my husband gave it a 5. The only reason for the 4 was that it was too salty for me. The next time I'll use 1/2 low-sodiium soy sauce and 1/2 regular soy sauce. This created a very tender and flavorful steak. My husband puts sauces on EVERYTHING, he didn't need or want a sauce on this steak. That alone deserves a rating of a 5.

This was great right up to where he said to cut the steak to test for doneness. That really dries a steak out. Any steak should be rested for at least 5 minutes after cooking to redistribute the juices. If you cut it, you just are letting the juices run out and drying out your steak. Use your finger to test for firmness. Very soft/squishy is rare, well done is very firm.

These were excellent! I had to sub honey for the maple syrup as I didn't have any and I addded some red pepper flakes. I marinaded for 24 hours and my son couldn't get enough! Will definitely make again!

Holy cow. I read all the reviews and thought ok but HOW amazing can this be? The answer is ALL THAT AND THEN SOME!! Marinated for 12 hours, tender, juicy, amazing-stop-you-in-your-tracks flavor. Used Shiner Bock beer. Cannot wait to make it again.