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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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When spring comes to our house, out comes the grill! My husband does a great job cooking these steaks to perfection. They taste so terrific, we often have them once a week.Sonja Kane, Wendell, North Carolina Ingredients:
1/2 cup butter, melted |
1/4 cup lemon juice |
1/4 cup ketchup |
2 tablespoons worcestershire sauce |
2 tablespoons cider vinegar |
2 tablespoons olive oil |
4 garlic cloves, minced |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon hot pepper sauce |
dash cayenne pepper |
6 beef ribeye steaks (about 1 inch thick and 12 ounces each) |
Directions:
1. In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.
2. Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 5-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 6 servings.
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