posted by blizlady 06-24-102 10:20 AM
Taste of Home magazine
Marinated Rib Eyes
1/3 cup hot water
3 T. finely chopped onion
2 T. cider or red wine vinegar
2 T. olive or vegetable oil
2 T. soy sauce
1 tsp. beef bouillon granules
1 garlic clove, minced
1/2 tsp. paprika
1/2 tsp. coarsely ground pepper
2 beef fib eye steaks (about 1 inch thick and 12 oz. each - or 4 smaller steaks)
In a bowl, combine the first nine ingredients (all but the steaks). Remove 1/2 cup of marinade and refrigerate. Pierce steaks several times on both sides with a fork; place in a shallow glass baking dish (approx. 11-in. x 7-in. x 2-in.)and 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 rare, a meat thermometer should read 140 degrees; medium, 160 degrees; well-done 170 degrees). Warm reserved 1/2 cup marinade and serve as au jus with steaks.