1/3 cup soy sauce
1/2 cup sliced green onions
3 tablespoons packed brown sugar
3 garlic cloves, minced
1/4 teaspoon ground ginger
1/4 teaspoon pepper
2 1/2 pounds beef rib eye steaks
Time: Under 2 Hours
Directions for Cooking Rib Eye Steak
on the BBQ
In a food processor or blender, mix together the soy sauce, green onions, brown sugar, minced garlic, ginger and pepper for at least 15 seconds.
In a large resealable plastic bag add the rib eye steak marinade and steaks. Seal and turn to coat. Open bag, press out air, reseal an refrigerate at least 90 minutes (no more than 24 hours).
Before grilling ribeye steaks it is important that they be at room temperature to avoid charring the outside while waiting for the inside to cook. So the last
hour of marinating, take marinated ribeye steaks out of the fridge and set them on the counter.
Meanwhile, preheat grill for high heat, 600 - 800 degrees F. No thermometer? The grill is hot enough when you can only place your hand two inches above the grate for 1 or 2 seconds before pulling away. Keep it at this heat for at least 30 minutes.
Rub salt and pepper (to taste) on both sides of steaks.
Lightly oil grate and grill rib eye steaks, covered, to preferred doneness. To preserve juices do not use a fork. Use tongs or a spatula to turn your rib eye steaks (just once) midway through grilling. Have a sprayer handy to tame flare-ups.
Ribeye Steak Grill Times
Rare 10 - 12 minutes
Medium 12 - 14 min.
Well 14 - 18 min.
If you use an instant read thermometer, insert it into the center of the thickest part of each ribeye steak.
To preserve juices use the press test. Press on steaks with the edge of your spatula or tongs. It will depress easily
if it's rare, offer some resistance if it's medium, or be firm if it's well done.