Easy Marinated Rib Eye And Veg Recipes

MARINATED RIB-EYES

Steps:

• Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside.
• Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour.
• Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes.
• Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.

EASY MARINATED RIB EYE AND VEG

Steps:

• If using bamboo skewers - soak them in water for an hour before threading the vegetables onto the skewers.
• In a medium bowl, combine the Stubb's® Beef Marinade (1 bottle) and Brown Sugar (1/3 cup). Stir to combine. Reserve 1/2 cup of the marinade for brushing on the pineapple and vegetables.
• Pour remaining marinade in a zip-top plastic bag. Add the Bone-in Ribeye Steak (2) (steaks should be about 1 pound each) and press out the air before sealing the bag. Tip the bag over on itself to completely cover the steaks.
• Lay them flat in the refrigerator for at least 1 hour and up to 4, flipping the bag every 30-60 minutes.
• Meanwhile, alternate threading the Fresh Pineapple Chunks (2 cup), Red Bell Pepper (1), Yellow Bell Pepper (1), and Red Onion (1/2) onto metal or pre-soaked wooden skewers.
• Place the skewers on a baking sheet along with the Scallion (1 bunch) and reserved marinade. Refrigerate until ready to grill.
• Once ready to grill, remove the steaks from the marinade and place them on a baking sheet. Pour the steak marinade into a bowl and reserve for basting. Dry the steaks off on both sides using a paper towel.
• Let the steaks rest at room temperature while you grill the vegetables.
• Heat the grill to medium-high heat, about 450 degrees F (230 degrees C). Place the vegetable skewers on the grill and brush with marinade. Flip the skewers after 3-4 minutes and brush on more marinade. Cook the vegetables until crisp-tender and slightly charred.
• Transfer to the baking sheet and tent with foil.
• Heat the grill to a high heat, about 525-550 degrees F (275-290 degrees C).
• Place the steaks on grill and lower the temperature to a medium high heat, about 450 degrees F (230 degrees C), and watch for flare-ups.
• Cook steaks for 7 to 9 minutes for medium rare - medium, turning them about halfway through the cooking. Grill the green onions for about 5 minutes total. Baste both the steak and the green onions with reserved marinade.
• Transfer the steak and scallions to a cutting board and let the meat rest for 5 minutes before cutting.
• Slice the steak into 1-inch slices and arrange on a platter. Pour any collected juices back onto the meat. Slide the vegetables from the skewers and arrange on the platter along with the grilled onions. Serve.

THE PERFECT RIB EYE MARINADE

Steps:

• In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

RIB EYE ROAST AND OVEN-BROWNED VEGETABLES WITH EASY SAVORY SAUCE

Steps:

• Combine rosemary, garlic, dry mustard, salt, and pepper.
• Rub 1/2 of the mixture evenly over surface of beef roast.
• Add oil to the remaining herb mixture.
• Toss with the vegetables to coat evenly.
• Place roast, fat side up, on rack in shallow roasting pan.
• Insert meat thermometer in center of thickest part of roast.
• Arrange coated vegetables around roast.
• Do not add water and do not cover.
• Roast at 350° to desired degree of doneness (325°in convection oven).
• Cook vegetables 1 to 1 1/2 hours or until tender.
• (For roast, allow 20-22 minute per pound for rare or medium. Remove roast when meat thermometer registers 135 for rare, 155 for medium. Place roast on carving board. Return vegetables to oven if longer cooking is necessary. Tent roast with foil and let stand 15 minute before carving. Roast should continue to rise about 5° in temperature to 140° for rare, 160° for medium.).
• Meanwhile prepare sauce.
• Combine dry mustard and water in a small saucepan, stirring to dissolve mustard.
• Stir in brown gravy and currant jelly.
• Cook over medium heat about 5 minute or until bubbly and jelly is melted, stirring occasionally.
• Note:.
• This recipe provides 8 servings of vegetables athough a boneless rib eye roast will yield three 3 ounce servings of cooked meat so increase vegetables if serving more than eight.

MARINATED RIB EYES

Steps:

• In a large zip-lock bag, combine the first 9 ingredients.
• Remove 1/3 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork.
• Place in the zip-lock bag and turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees; medium, 160; well done, 170).
• Warm reserved marinade and serve with steaks.

MARINATED RIB EYE STEAKS

Steps:

• In a bowl, combine the first nine ingredients.
• Remove 1/2 cup marinade and refrigerate.
• Pierce steaks several times on both sides with a fork; place in an 11X7 glass dish.
• Pour remaining marinade over steaks; turn to coat.
• Cover and refrigerate overnight.
• Remove steaks, discarding marinade.
• Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until the meat reaches desired doneness (for rate, a meat thermometer should read 140 degrees; medium 160, well done 170).
• Warm reserved marinade and serve with steaks.