I did not have sherry or fresh ginger, so I asked for advice from my friends on my cooking forum. Based on their recommendations, here are my substitutions: I used merlot (all I had besides zinfandel) but added 2 t of brown sugar; I used teriyaki instead of soy sauce, because teriyaki is sweeter--again trying to counteract the sourness of the merlot; I used 1 t of ground ginger, but as my friends said, it lacked the punch of fresh. The result was still an outstanding marinade, creating very flavorful and tender rib eyes and T-bones. I will purchase the correct ingredients for next time and try this on other cuts of beef as well. Excellent recipe, Doreen.
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I did not have sherry or fresh ginger, so I asked for advice from my friends on my cooking...