While ribeyes are more expensive than many other cuts of beef, they are well worth the extra cost, as the meat is especially juicy, tender, and marbled (fatty). According to Robert St. John, author of this week's Cook the Book selection, New South Grilling, ribeyes are also "the easiest and best of the typical steak cuts to marinate" because they readily absorb and hold so much flavor.
St. John's recipe uses a mixture of wet and dry ingredients for the marinade, including soy sauce, ginger, paprika, and liquid smoke. The results are incredibly savory, spicy, and succulent.
Serve the ribeye with your dad's favorite potatoes.
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- Yield:6 servings
Ingredients
- 6 ribeye steaks, 10-12 ounces each
- 3 tablespoons lemon pepper seasoning
- 1 cup soy sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon sugar
- 1 teaspoon dry ginger
- 1 teaspoon paprika
- 2 tablespoons minced garlic
- 2 tablespoons liquid smoke
- 2 tablespoons Steak Seasoning (recipe follows)
- 1/2 cup Lawry’s Seasoned Salt
- 3/4 cup freshly ground black pepper
- 1/4 cup lemon pepper seasoning
- 2 tablespoons garlic salt
- 2 tablespoons granulated garlic
- 1 tablespoon onion powder
Directions
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1.
Mix all ingredients—except for the Steak Seasoning—together in a bowl. Place the steaks in a gallon-sized Ziplock bag (no more than 2 steaks per bag) and pour enough marinade into the bag to cover the steaks halfway when they are lying flat. Squeeze all excess air out of the bag and seal. Allow the steaks to marinate in the refrigerator, lying flat, for no longer than 2 hours. Remove steaks from marinade 30 minutes before grilling.
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2.
Sprinkle the ribeyes with the Steak Seasoning.
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3.
Prepare grill and cook steaks over direct high heat, cooking until desired doneness is reached 10-12 minutes for medium rare. Turn the steaks once during cooking.
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4.
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5.
- makes 1 1/2 cups -
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6.
Combine all ingredients and mix well. Store in an airtight container.
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