Reviewer:

Wilemon

	Cooking Level: Expert Home Town: Afton, Virginia, USA Living In: Larkspur, Colorado, USA
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Reviewed: Oct. 13, 2005

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.

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Reviewer:

RANCHGIRL_59714

	Cooking Level: Professional Home Town: Belgrade, Montana, USA Living In: Bozeman, Montana, USA
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Reviewed: Sep. 9, 2005

This did nothing for us. I halved the recipe for a 10oz strip steak, marinating for 24 hours.

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3 users found this review helpful

Reviewer:

LIZCANCOOK

	Cooking Level: Intermediate Living In: Livonia, Michigan, USA
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Reviewed: Aug. 25, 2005

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.

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Reviewer:

JDVMD

	Cooking Level: Expert Home Town: Elizabethtown, Kentucky, USA Living In: Paducah, Kentucky, USA
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Reviewed: Jul. 18, 2005

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.

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3 users found this review helpful