RIB EYE STEAKS WITH A SOY AND GINGER MARINADE
This is a great marinade for steaks, and is wonderful for beef strips for stir-frys.
Provided by William Anatooskin
Categories World Cuisine Recipes Asian
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
- Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
- Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
- Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
Nutrition Facts : Calories 466.9 calories, Carbohydrate 18.8 g, Cholesterol 100.5 mg, Fat 27.1 g, Fiber 0.5 g, Protein 33.6 g, SaturatedFat 10.7 g, Sodium 1894 mg, Sugar 12.4 g
RIB EYE STEAKS WITH A SOY AND GINGER MARINADE
Make and share this Rib Eye Steaks With a Soy and Ginger Marinade recipe from Food.com.
Provided by dicentra
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
- Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over.
- Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
- Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
- Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook.
Nutrition Facts : Calories 880.5, Fat 63.5, SaturatedFat 25.6, Cholesterol 192.8, Sodium 2181.5, Carbohydrate 18.6, Fiber 0.5, Sugar 12.7, Protein 54.1
SOY-GLAZED RIB-EYE BITES
Provided by Valerie Bertinelli
Categories appetizer
Time 1h55m
Yield 24 servings
Number Of Ingredients 14
Steps:
- Combine the soy sauce, honey, ginger and garlic in a small baking dish. Add the steak and marinate in the refrigerator for 30 minutes to 1 hour, then let stand at room temperature for 15 minutes.
- Preheat a grill or grill pan to medium-high heat.
- Remove the steak from the marinade and grill, turning once, about 5 minutes per side for medium rare. Transfer to a cutting board and let rest for 10 minutes.
- Meanwhile, mix together the cream cheese, lime juice and sesame oil in a bowl until smooth. Transfer the cream cheese mixture to a small piping bag or plastic bag with a corner snipped off. Pipe a little bit of the cream cheese mixture onto each cucumber round and arrange them on a serving platter.
- Slice the steak into 3/4- to 1-inch-thick cubes and place one on top of the cream cheese on each cucumber. Top with a few Fried Shallots and serve immediately.
- Heat the vegetable oil in a small saucepan until very hot (about 350 degrees F on a deep-fry thermometer).
- Toss the shallots with the cornstarch. Add half of the shallots to the oil and fry, stirring constantly, until golden brown, 1 to 2 minutes. Transfer to a paper-towel lined plate with a slotted spoon. Repeat with the remaining shallots. Sprinkle lightly with salt. Let stand at room temperature until ready to use.
HOUSTON'S HAWAIIAN RIBEYE
Make and share this Houston's Hawaiian Ribeye recipe from Food.com.
Provided by pickman
Categories Meat
Time 45m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it's cooled, or to speed up the process, cover and place it in the fridge until it's cool.
- Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. I prefer to marinate over night.
- 20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
- Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices along with the steaks for garnish.
MARINATED GRILLED RIBEYE STEAKS
In summer, I love to marinate these steaks overnight, then grill them for family and friends.-Tim Hanchon, Muncie, Indiana
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2-4 servings and about 1-1/4 pounds leftover steak.
Number Of Ingredients 7
Steps:
- In a shallow dish, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks and turn to coat; cover and refrigerate for 8 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). May be frozen for up to 3 months.
Nutrition Facts :
PERFECT SOY-GRILLED STEAK
You may think you don't have the time to marinate meat before grilling it, but it's time-consuming only if you think a marinade has to tenderize. As far as I'm concerned, there are only two goals in marinating: to add flavor and to promote browning and crispness. Neither of these requires long soaking, although dunking the meat while the grill heats contributes to a slightly greater penetration of flavor. This marinade of soy sauce, ginger, garlic, honey and lime is ideal for steak, but it works beautifully with any tender meats like burgers, boneless chicken, tuna and swordfish, all of which can be turned in the sauce before putting them on the grill. Longer-cooking meats, like bone-in chicken, should be cooked within 10 minutes of doneness before basting with the sauce.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, steaks and chops, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
- Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.
Nutrition Facts : @context http, Calories 345, UnsaturatedFat 12 grams, Carbohydrate 4 grams, Fat 23 grams, Fiber 1 gram, Protein 30 grams, SaturatedFat 10 grams, Sodium 990 milligrams, Sugar 1 gram, TransFat 1 gram
RIB EYE STEAKS WITH A SOY AND GINGER MARINADE
This is a great marinade for steaks, and is wonderful for beef strips for stir-frys.
Provided by William Anatooskin
Categories Asian Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
- Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
- Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
- Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.
Nutrition Facts : Calories 466.9 calories, Carbohydrate 18.8 g, Cholesterol 100.5 mg, Fat 27.1 g, Fiber 0.5 g, Protein 33.6 g, SaturatedFat 10.7 g, Sodium 1894 mg, Sugar 12.4 g
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