Simple Marinated Ribeyes

Name: Simple Marinated Ribeyes
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters butter, melted; 1 Dash cayenne pepper; 2 Tbsps cider vinegar; 4 garlic cloves, minced; 59 milliliters ketchup; 59 milliliters lemon juice; 2 Tbsps olive oil; 1 teaspoons hot pepper sauce; 6 beef ribeye steaks (about 1 inch thick and 12 ounces each); 1 teaspoon salt; 1 teaspoon sugar; 2 Tbsps Worcestershire sauce

Need a gluten free main course? Simple Marinated Ribeyes could be a great recipe to try. This recipe serves 6. One serving contains 670 calories, 46g of protein, and 52g of fat. A mixture of sugar, cayenne pepper, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 20 minutes. If you like this recipe, take a look at these similar recipes: Marinated Ribeyes, Grilled Marinated Ribeyes, and Simple Marinated Shrimp.

Instructions

In a large resealable bag, combine the first 11 ingredients.

Add the steaks. Seal bag and turn to coat; refrigerate for 6 hours or overnight.

Ingredients you will need

Steak

Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 5-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Marinade

Steak

Meat

Equipment you will use

Kitchen Thermometer

Grill

Equipment

Kitchen Thermometer

Grill

Ingredients

Servings:

118milliliters

butter, melted 1Dash

cayenne pepper 2Tbsps

cider vinegar 4

garlic cloves, minced 59milliliters

ketchup 59milliliters

lemon juice 2Tbsps

olive oil 1teaspoons

hot pepper sauce 6

beef ribeye steaks (about 1 inch thick and 12 ounces each)1teaspoon

salt 1teaspoon

sugar 2Tbsps

Worcestershire sauce

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Ribeye Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Calista Coast Range Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 25 dollars per bottle.

Calista Coast Range Pinot Noir

The 2012 Calista Coast Range Pinot Noir is deep ruby red in color with aromatics of dried cherries, rose petal, violet and roasted coffee bean. Rhubarb, cherry and notes of cranberry flow through the palate to a balanced and lengthy finish of mixed dark fruit and black tea.