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Grilled Marinated Ribeyes

These juicy steaks are a favorite meal of ours when we go camping. Let them sit in tangy, barbecue-inspired marinade overnight and you've got a rich and hearty dinner ready to grill up the next day. —Louise Graybiel, Toronto, Ontario
  • Total Time
    Prep: 10 min. + marinating Grill: 10 min.
  • Makes
    4 servings

Ingredients

  • 1/2 cup barbecue sauce
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons olive oil
  • 2 tablespoons steak sauce
  • 1 tablespoon red wine vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons steak seasoning
  • 1 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 4 beef ribeye steaks (8 ounces each)

Directions

  • In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight.
  • Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.
    Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.
Health Tip: Ribeyes are a favorite choice for grilling, but leaner cuts work with this marinade, too. Think top sirloin, top loin (aka strip), flank and top blade (aka flat iron) steaks.
Nutrition Facts
1 steak: 570 calories, 40g fat (15g saturated fat), 134mg cholesterol, 592mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 40g protein.

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