Marinating rib-eye steaks in Worcestershire sauce and brown sugar makes them tender with a hint of sweetness. Sometimes I add a little Dijon mustard and red pepper flakes for a bit of zing.
Ingredients
- 4 rib-eye steaks , 1/2 pound
- 1 teaspoon garlic powder , or to taste
- 1 teaspoon onion powder , or to taste
- salt and pepper to taste
- 1.75 cups Worcestershire sauce
- 0.33 cups brown sugar
- Vegetable oil for brushing grill
Instructions
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1
Season steaks with garlic powder, onion powder, salt, and pepper; set aside.
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2
Place Worcestershire sauce and brown sugar into a large resealable plastic bag; seal the bag and shake to mix. Pour 1/2 of the marinade into another large resealable plastic bag. Place 2 steaks in each bag and turn to coat. Squeeze out excess air and seal the bags. Refrigerate for at least 1 hour.
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3
Preheat an outdoor grill for high heat and lightly oil the grate.
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4
Drain marinade from the bags into a small saucepan; bring to a boil and cook for 3 to 4 minutes. Set aside.
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5
Grill steaks on the preheated grill to desired doneness, about 7 minutes per side. Baste often with boiled marinade during the final 5 minutes of cook time. An instant-read thermometer inserted into the center of steaks should read 140 degrees F (60 degrees C) for medium doneness.
Nutrition Facts
Per serving
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