Reviewed: Jan. 29, 2013

We've enjoyed using low-sodium soy sauce with a hint of garlic as a marinade for years. We often skip the garlic and just use the low-sodium soy sauce for a marinade.

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Reviewer:

Elle-NO! I'm NOT

Cooking Level: Expert

Living In: Hays, Kansas, USA

Reviewed: Jan. 16, 2013

Very good! We only left the meat in the marinade for about 35 minutes because I was hungry! I'm not a huge meat eater, but I polished off this rib-eye with no trouble. My fiance loved the steaks too. His only complaint was that I finished mine. He's used to me not liking steak, so he usually gets at least 1/2 of it.

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Reviewer:

Lucy

Cooking Level: Expert

Reviewed: Sep. 2, 2012

Tried this one today for 15. Adjusted the ingredients with the new amount. Used about a teaspoon and another half teaspoon instead of the cloves which is equivalent to 1/15 of cloves. Turned out perfect. 7 min on each side and cooked it on a griddle on the ribbed side. Had nice steak lines that way. Enjoyed by all!

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Reviewer:

Clj015

Reviewed: Dec. 18, 2011

I've been using this recipe for years,but instead of soy sauce I use Dale's Steak Sauce which is a seasoned soy sauce.One bit of advise to the use of soy sauce or even Dale's for that matter is you have to cut the sauce with water to about 60% soy, 40% water,otherwise it's too salty. Also I'll dribble on some Dale's sause just before I remove the steak from the grill.Enjoy.

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Reviewer:

roughboy50

Cooking Level: Expert

Living In: Milwaukee, Wisconsin, USA

Reviewed: Sep. 9, 2011

This was a very good and easy recipe. I dont think it needs to marinate more than one hour though it probably will make it too salty. One hour was perfect for my family. Thanks for sharing

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12 users found this review helpful

Reviewer:

crazyforpurplelady

Reviewed: Sep. 1, 2011

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.

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Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 15, 2011

I used the low sodium soy. I followed this recipe to a T and I only had one steak! Best steak I every ate! I love a fatty steak, I trim nothing. I ate it all.

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Reviewer:

lib731

Cooking Level: Beginning

Living In: Buchanan, Michigan, USA

Reviewed: Dec. 31, 2010

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! :)

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Reviewer:

Theresa

Reviewed: Jul. 29, 2010

Thanks Marikabar for the tip on low sodium soy. I made this recipe for Sunday Dinner and it was a real success! The steaks were tender, juicy, and flavorfull. I'll never just grill my steaks again.

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Reviewer:

happyhenry

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Tucson, Arizona, USA

Reviewed: Dec. 21, 2009

These steaks turn out great and very tender. My husband is VERY picky about his steaks and can't stand fat on his meat at all, yet with these, he cleared every bit of steak from his plate and wanted more! (A huge feat!) Personally I found them a touch salty from the soy sauce but I'm weird that way anyway and there's always A-1, lol! Thank you for this recipe!

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18 users found this review helpful