Reviewed: Oct. 24, 2009

For me, 4 stars means my family would enjoy this recipe occasionally with little or no modification. Usually, my son keeps a bottle of A-1 on hand no matter the marinade already on the meat. With this recipe the bottle never got opened. Kudos.

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Cooking Mama

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Reviewed: Oct. 13, 2009

My husband likes ginger. My husband likes soy sauce. My husband likes steak. Of course he likes this. I thought it was pretty good, but I didn't add salt because soy sauce is so salty on it's own. Wouldn't use on a great cut of steak, but great on the tougher ones.

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I Love Troy

Cooking Level: Intermediate

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 26, 2009

I thought this was alright. I think it was very tasty but as someone else said..way too salty. I tried this 2 days in a row. One time I omitted the salt... but still wasn't 5 stars for me.

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irishblue82

Cooking Level: Intermediate

Home Town: Troy, New York, USA

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Reviewed: Aug. 31, 2009

I was surprised by how much I liked this recipe. It was very easy and I had all the ingredients on hand. I used low sodium soy sauce, left out the salt, and used half the amount of basil and pepper as I was only making 2 steaks and do not like too much seasoning. I can not wait to make this again!

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Danielle

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Reviewed: Jul. 9, 2009

My husband absolutely loved it. I thought it was a little too salty. I may try sweetening it up next time with either honey or maple syrup. My son ate all of his too though. I also will add more ginger next time. I used fresh ginger; and when I got a bit of the ginger in my mouth, my tastebuds soared! I love ginger anyway.

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GospelDiva

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Reviewed: Apr. 25, 2009

Fast, easy, and delicious! I will be using this one often. I used fresh ginger for more flavor. I also made it in a quart baggie, squished the ingredients around, and then added steaks to soak for an hour. Would also be great for pork and chicken.

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AnnieM

Cooking Level: Intermediate

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Reviewed: Apr. 15, 2009

Added fresh grated ginger and maybe an extra teaspoon of lemon juice. I browned both sides of a 1-lb slab of rib eye with some chopped garlic and then put it into the oven to broil for about 5-10 minutes. I took out the meat and let it rest for another 5-10 minutes, letting the juices seep in and allowing the meat to cook a little more. It turned out a perfect medium rare. The marinade as-is is a little salty, but good since I didn't soak the meat in the marinade for any significant amount of time prior to broiling. Many rave responses (which was great!)

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Lynne

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Reviewed: Mar. 26, 2009

really good. DH loved it. I left off the salt, and I put less than ½ tsp salt as others had suggested. I would leave off even more pepper next time. & add more ginger.

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fay123

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Reviewed: Mar. 9, 2009

I liked this seasoning -- just the right amount of tangy-ness and gave the sirloins a nice little kick. I will use this again, but hopefully I don't overcook the steaks next time.

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LeAndra

Cooking Level: Beginning

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Reviewed: Feb. 12, 2009

Waaaaaaaaaaaaaaay too much pepper. Holy hell.

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Clint

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Reviewed: Feb. 10, 2009

I really liked this recipe. It gave the steak a wonderful flavor. My wife loves it, this is definitley a keeper. Thanks so much!

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Ronald

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Reviewed: Jan. 4, 2009

It took me a little longer to cook the steaks, but I think it was because I had some bigger pieces of steaks. Wonderful flavoring!!

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THUNDERSCHULTZ

Home Town: Oklahoma City, Oklahoma, USA

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Reviewed: Dec. 21, 2008

Pretty tasty. Next time, I think I'll cut the salt down to 1/4 t. I used the sauce as a marinade for 2 steaks, and I cooked them in a skillet. They were very juicy and tasty. It's a keeper!

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menasheep

Cooking Level: Intermediate

Home Town: Evening Shade, Arkansas, USA

Living In: Jonesboro, Arkansas, USA

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Reviewed: Nov. 2, 2008

I was really looking forward to this. It was afrantic day and I needed something quick. I followed the recipe exactly but all I could taste was dried basil. Sorry but this will not be re-appearing on my dinner table.

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jazzradiogirl

Cooking Level: Expert

Home Town: Winnipeg, Manitoba, Canada

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Sep. 30, 2008

Very tasty and surprisingly well cooked considering I did it under the oven grill! I used too much soy sauce so it was a bit too salty, but I'll definitely use this again.

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Meghan81

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Mississauga, Ontario, Canada

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Reviewed: Sep. 19, 2008

This steak was wonderful! I have problems with steak seasoning & this one was both quick & delicious!! I never have time to marinate for any period of time because I'm always working & don't pre-plan meals, so for those who are the same, this is the perfect steak. I prefer med rare so 3mins/3mins was exactly the right amount of time. I didn't & wouldn't change a thing!!

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SNLfunny

Cooking Level: Beginning

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Reviewed: Aug. 13, 2008

Next time I would omit the salt. I also added a little garlic powder. Great flavor!

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Erinmoo526

Cooking Level: Intermediate

Living In: Saint Louis, Missouri, USA

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Reviewed: Jul. 16, 2008

Yum! had this tonight for dinner. I did however let it marinate overnight, this morning i added some steak seasoning on bothside of the steaks as well and instead of broiling them I threw them on the grill about 5min each side...delish!

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ashandcamsmom

Cooking Level: Intermediate

Home Town: Queens, New York, USA

Living In: Garner, North Carolina, USA

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Reviewed: Jul. 14, 2008

This recipe has a lot going for it. Missing from the instructions, I think, is to rub the marinade all over the entire steak, not just the top part. This would require a double amount of marinade. I also used fresh ginger instead of ground, and used reduced sodium soy sauce with no additional salt. The flavor was good, but some of the steak didn't have any, and it would be best if both sides of the steak had the flavoring. I would also broil it for 3 minutes, not 5 then turn and broil for 2 two more, for a nice medium-rarish sirloin

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crimmy

Cooking Level: Expert

Home Town: Port Huron, Michigan, USA

Living In: Detroit, Michigan, USA

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Reviewed: Jul. 3, 2008

This was a great marinade! My husband and I were both surprised at how much flavor there was for only marinating for 30-40 minutes. The only change I made was to use Dijon mustard instead. It probably gave it just a little more zing. We will definitely be making this again.

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beka

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