Ribeye Steak: Marinate and Grill

By: Audrey
By: Audrey

Ingredients

1/2 cup reduced sodium soy sauce
1/2 cup sliced green onions
1/4 cup packed brown sugar
2 garlic cloves, minced
1/4 teaspoon dried for fresh grated ginger
2 tablespoons vinegar or lemon juice
1/4 teaspoon fresh ground pepper
2-1/2 pounds beef ribeye steaks

Directions

In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger, vinegar or lemon juice and pepper. Add the steaks. Seal bag and turn to coat; refrigerate for 8 hours or overnight.

Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat; or broil. See below for cooking tips.

Approximate cooking times and temperatures, based on steak thickness:

On the Grill:
1 inch thick steak: 6-7 minutes on each side for rare (140°), 6-8 minutes on each side for medium-rare (145°), 7-9 minutes on each side for medium (160°), 8-10 minutes on each side for medium-well (165°), and 9-11 minutes on each side for well done (170°)

1 1/2 inch thick steak: 10-12 minutes on each side for rare (140°), 11-13 minutes on each side for medium-rare (145°), 12-15 minutes on each side for medium (160°), 14-18 minutes on each side for medium-well (165°), and 15-19 minutes on each side for well done (170°)

2 inch thick steak: 15-17 minutes on each side for rare (140°), 16-18 minutes on each side for medium-rare (145°), 17-19 minutes on each side for medium (160°), 18-20 minutes on each side for medium-well (165°), and 19-22 minutes on each side for well done (170°)

Under the Broiler:
1 inch thick steak: 5 minutes on each side for rare (140°), 6 minutes on each side for medium (160°), or 8 minutes on each side for well done (170°)

2 inch thick steak: 16 minutes on each side for rare (140°), 18 minutes on each side for medium (160°), or 20 minutes on each side for well done (170°)
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