Click on a category to see more recipes in this category
Ingredients
2 (1 to 1 1/4� thick) Rib-eye steaks
2 Tablespoons balsamic vinegar
2 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
1 Tablespoon Dijon mustard
1 Tablespoon minced garlic
2 Teaspoons ground black pepper
1 Teaspoon hot sauce
1 Teaspoon salt
1 Teaspoon lemon juice
Instructions
Rinse and pat dry the steaks before seasoning. Next, salt and pepper the steaks and allow them to sit for 30 minutes. In a separate bowl, mix the other ingredients and combine thoroughly. Place the steaks in a large plastic sealable bag along with the other ingredients making sure to coat each steak thoroughly. Keep refrigerated until ready to use, 2 to 4 hours is preferable.
Place steaks on a pre-heated HOT grill directly over the heat. Turn as they become dark brown and a little crusty. Cook until the correct doneness is attained. ALWAYS USE A MEAT THERMOMETER TO DETERMINE CONSISTENT DONENESS OF THE MEAT.
06/24/07 * * * * *