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Grilled Rib Eye Steaks Recipe

Ingredients
  • 1/2 cup soy sauce
  • 1/2 cup sliced green onions
  • 1/4 cup packed brown sugar
  • 2 cloves garlic, minced
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • 2 1/2 pounds beef rib eye steaks
Directions
In a large resealable plastic bag, combine the soy sauce, onions, brown sugar, garlic, ginger and pepper. Add the steaks. Seal bag and turn to coat; 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 rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°).
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Cooking Tips & Advice
The high heat of grilling sears the surface of beef, creating tender meat with a flavorful crust. The required cooking temperature and the method of grilling (direct, indirect, or a combination of the two) depends on the cut of beef and the quality of the meat.
Purchasing | Preparing Prime Rib | Prime Rib Marinades | Rubs for Prime RibCooking Prime Rib | Checking Doneness | Carving Prime Rib | Serving Prime Rib Knowing how to cook prime rib requires the understanding of only a few preparation steps and watching the temperature of the prime rib closely as it cooks.
Steaks Lamb steaks are usually cut from the leg. Small, expensive steaks are cut from the loin and are known as medallions or noisettes.
SteaksSteaks are among the most popular fresh beef cuts. The best steaks, in terms of tenderness, are from the loin and include the Filet mignon, Porterhouse, T-bone, and top loin strip.
Pork Steaks Steaks are individual cuts that are generally sliced from cuts that are used as roasts. They are most often sliced from roasts such as blade Boston roast, center loin roast, sirloin roast, and the fresh ham roast.
Glossary Terms
The rib-eye roast refers to a beef rib roast that has had the 6th through the 12th rib bones removed leaving just the rib-eye muscle.
A boneless steak that is cut from the center of the rib cut of beef. Rib Eye Steak is very tender and has nice marbling, providing the steak with a rich flavor.
A rib chop is, with the loin chop, the most highly prized, the most tender, and tastiest cut of lamb.
A whole rib roast, or "rack of lamb" has seven or eight ribs. It is very tender and flavorful, but it is also one of the most expensive cuts of lamb.
The chuck eye steak is a smaller cut from the chuck eye roast. It is best when braised, but it can be grilled or broiled if it is not overcooked.
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