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Marinated Rib Eyes

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Ingredients

Adjust Servings:
1/3 cup hot water
3 tablespoons finely chopped red onions
2 tablespoons red wine vinegar or 2 tablespoons cider vinegar
2 tablespoons extra virgin olive oil
2 tablespoons light soy sauce
1 teaspoon beef bouillon granules
2 - 3 garlic cloves, minced
1/2 teaspoon paprika
1/2 teaspoon fresh coarse ground black pepper
2 12 ounce rib eye steaks about 1 inch thick

Nutritional information

1084.6
Calories
801 g
Calories From Fat
89 g
Total Fat
32.6 g
Saturated Fat
231.9 mg
Cholesterol
1506.3 mg
Sodium
4.5 g
Carbs
0.8 g
Dietary Fiber
1.3 g
Sugars
62.4 g
Protein
448 g
Serving Size

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Marinated Rib Eyes

Features:
    Cuisine:

    started the marinating process while steaks were still frozen. I didnt poke holes in them. they were awesome...great flavour though out the steaks.. didn't serve with the extra sauce, I think it would have been too much.

    • 40 min
    • Serves 2
    • Easy

    Ingredients

    Directions

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    Marinated Rib Eyes, Excellent marinade for beef. I have used this with beef kabobs and my DH’s favorite Ribeyes. The meat is so flavorful and tender and the reserved sauce is excellent on the side., started the marinating process while steaks were still frozen. I didnt poke holes in them. they were awesome…great flavour though out the steaks.. didn’t serve with the extra sauce, I think it would have been too much., LOVED IT! Excellent, tasty, tender, and juicy rib eyes! used this for 3 rib eyes, bone-in, and marinated for about 8 hours. used shallots instead of the red onion, used cider vinegar, used only 1 tablespoon light soy sauce and added 1 tablespoon Worcestershire sauce, and also added 2 teaspoons brown sugar. I will definitely use this again, one of the best! I didn’t even bother with the reserved sauce, didn’t need it! Thank you for posting, Nimz!


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    Steps

    1
    Done

    In a Large Zip-Lock Bag, Combine the First 9 Ingredients.

    2
    Done

    Remove 1/3 Cup Marinade and Refrigerate.

    3
    Done

    Pierce Steaks Several Times on Both Sides With a Fork.

    4
    Done

    Place in the Zip-Lock Bag and Turn to Coat.

    5
    Done

    Cover and Refrigerate Overnight.

    6
    Done

    Remove Steaks, Discarding Marinade.

    7
    Done

    Grill, Uncovered, Over Medium-Hot Heat For 4-8 Minutes on Each Side or Until Meat Reaches Desired Doneness For Medium-Rare, a Meat Thermometer Should Read 145 Degrees; Medium, 160; Well Done, 170.

    8
    Done

    Warm Reserved Marinade and Serve With Steaks.

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    Kenley Potts

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