Recipe by MARIKABAR
"These rib-eyes are so tender it is unbelievable! My family has been making these for years and anyone who stops by loves them. These steaks go great with pasta or potatoes."
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4 (6 ounce)
This is my recipe and believe me it is good. I forgot to put that you need to use a low-sodium soy sauce because otherwise it will be too salty. Also try a teriyaki sauce which I have also used. Either way they come out great and moist.
Maybe on a cheaper cut of meat this would be helpful, but I have found summarily now that I prefer my good, tender, flavorful cuts with a much lighter, less overpowering marinade. Thanks though! Oh, and I only marinaded for a bit over 2 hrs. WAAAAAAY to much for a ribeye! I feel like I ruined a really expensive cut of meat.
Way too much soy sauce for our taste.
Used regular sodium soy sauce and added black pepper. Marinated for six hours in the refrigerator. My steaks were very thick and big (from Sam's Club) so I would only marinate that long with regular soy sauce if you have the big steaks, anything smaller might make the meat salty. Also, I didn't measure the soy sauce and just eyeballed what I thought was an appropriate amount.
This did nothing for us. I halved the recipe for a 10oz strip steak, marinating for 24 hours.
I have used a variation of this recipe for years, but I use only half a cup of soy sauce and half a cup of water. It cuts the strong salty taste of the soy sauce and lets the garlic flavor come through better. I also add freshly ground pepper to taste. Yummy! :)
Very easy, and it is good for tenderizing I cut the recipe in half and definitely use low sodium soy sauce. I added in some Montreal Steak Seasoning and a little olive oil. I put everything into a ziploc bag and let it go for a couple of hours. I brought the steaks to room temp before grilling and overall, pretty good.
This is a good recipe, but it can be overpowering if you marinade too long or full strength. You can add water. I put olive oil and white vinegar in. Good stuff!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 142
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