As summer comes to an end, Labor Day is a turning point. It marks the beginning of a new school year, it is them end of the summer break, and it’s the jumpstart to the second half of the year. To celebrate this day of crossroads, let’s make Labor Day, Steak Day. In the next three articles, we will bring you three exciting beef recipes to celebrate the end of summer, and bring in autumn. Our first Steak Day recipe is Grilled Ribeye Steaks with classic Asian marinade. This is a tried and true preparation that let’s the beef do the talking.
Using a marinade of soy sauce, brown sugar, garlic, and ginger, these ribeyes soak in the flavor all night and are completely tenderized when they hit the grill. This is a very simple dish – simple ingredients, simple grilling – yet it yields sophisticated levels of flavor from the saturation of the marinade. So fire up the grill, grab your best ribeyes, and let’s make Labor Day, Steak Day!
Grilled Ribeye Steaks Ingredients
- 1/2 cup soy sauce
- 1/2 cup sliced green onions
- 1/4 cup packed brown sugar
- 2 garlic cloves, minced
- 1/4 teaspoon ground ginger
- 1/4 teaspoon pepper
- 2-1/2 pounds beef ribeye steaks
Grilled Ribeye Steaks Directions
- In a large resealable plastic bag, combine soy sauce, onions, brown sugar, garlic, ginger and pepper; add the steaks. Seal bag and turn to coat. Refrigerate 8 hours or overnight.
- Drain and discard marinade. Grill steaks, covered, over medium heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
Taken from: Taste of Home http://www.tasteofhome.com/recipes/grilled-ribeye-steaks