Friday, February 1, 2013

Ono Rib Eye Steak


4 rib-eyes cut 2 inches thick bone out or in (bone out is better)
salt and pepper
For the marinade:
1/3 cup Apple Cider Vinegar
1 1/2 6oz cans pineapple juice
3/4 cup shoyu
1/4 cup Worcestershire Sauce
1 Tbsp Sesame Oil
1/2 cup brown sugar
2 tsp fresh chopped garlic
2 tsp garlic powder
2 tsp ginger powder
2 tsp Grated Ginger


Season the steaks well on both sides with lots of salt and pepper. Place all ingredients for the marinade in a sauce pan and heat on low, stirring so all the flavors to come together. Then, bring mixture up to a boil then turn off the heat and let cool completely. Seal steaks in a Ziploc bag, or a covered container, with the marinade and let sit in the fridge for at least two days. When ready to cook let come back to room temp. Season again and then grill steaks over high heat for 2 to 3 minutes on each side, until desired done-ness. They are so marinated they do not need to be on the grill too long. ENJOY!

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