READY IN ABOUT 1½ hrs

Rib Eye Steaks with a Soy and Ginger Marinade

Read Reviews (246)

"This is a great marinade for steaks, and is wonderful for beef strips for stir-frys." — William Anatooskin

Directions

In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, mustard powder, sesame oil, and Tabasco sauce; mix well to blend. Now add beer, and stir lightly to mix.
Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes.
Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 1 hr 20 mins

Reviews More Reviews

Most Helpful Positive Review

Sep 05, 2007

This recipe is Great ! My husband and I have tried this 4 times now - He actually requested it yesterday, definately a keeper. We don't usually marinade rib eye steaks because they are so tender anyway - but this is a nice change. Excellent Flavor !! And Oh Sooo Tender ! UPDATE - we never use to marinate ribeyes but we use this all the time now - the flavor is so good and it is so tender / just cooking steaks with seasoning just isn't the same. Thank you for sharing this recipe. Awesome !!!

—Coot226

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Most Helpful Critical Review

Jun 12, 2008

This was great right up to where he said to cut the steak to test for doneness. That really dries a steak out. Any steak should be rested for at least 5 minutes after cooking to redistribute the juices. If you cut it, you just are letting the juices run out and drying out your steak. Use your finger to test for firmness. Very soft/squishy is rare, well done is very firm.

—klklbk

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325 Ratings

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Jul 10, 2004

This marinade rocked my face off. I exchanged honey for the syrup in the recipe and added a little more hot sauce and I thought it was great.

—Jonathan

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Apr 12, 2003

My quickness rating includes marinating time, but it's a fairly simple recipe. Marinated my steaks overnight, then grilled them on a George Foreman grill--it was great! I took the leftover marinade and boiled it--killed the bacteria AND reduced it into a nice sauce that I served over the steaks and the rice I was serving them with. Yum!

—LLIGETT

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Aug 17, 2003

Wow, fabulous flavor and got high marks from my guests! I didn't have all the fresh ingredients handy so I substituted red hot pepper flakes for the hot sauce, ground ginger for fresh ginger and added a teaspoon of horseradish. I marinated the meat overnight and boiled the leftover marinade for a sauce. Definitely restaurant quality.

—ALELI

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Jun 22, 2005

I have used thie recipe many times and we all love it. I don't usually have beer on hand, so I subsitute 1/2 Cup of Olive Oil. I also marinade it for 1 - 2 days for the full flavoring. Yum!

—RUMRAZZ

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Feb 26, 2003

I was surprised at how good my filet mignons turned out. I halved the recipe for 2 steaks; subbed 1/4 tsp. ground ginger for fresh and broiled the steaks. These would've been better on the grill instead of broiling. I will definitely make again!

—CSANDST1

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Jul 23, 2003

I ended up marinating the steaks for 2 days. They were absolutely delicious. Juicy and tender.

—NJSS2000

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Nutrition

Calories
467 kcal
23%

Carbohydrates
18.8 g
6%

Cholesterol
100 mg
33%

Fat
27.1 g
42%

Fiber
0.5 g
2%

Protein
33.6 g
67%

Sodium
1894 mg
76%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Rib Eye Steaks with a Soy and Ginger Marinade

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 467
Calories from Fat: 244

% Daily Value *
Total Fat 27.1g 42 %
Saturated Fat 10.7g 53 %
Cholesterol 100mg 33 %
Sodium 1894mg 76 %
Potassium 576mg 16 %
Total Carbohydrates 18.8g 6 %
Dietary Fiber 0.5g 2 %
Protein 33.6g 67 %
** Sugars 12.4g
Vitamin A < 1 %
Vitamin C 3 %
Calcium 6 %
Iron 39 %
Thiamin 14 %
Niacin 52 %
Vitamin B6 35 %
Magnesium 19 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.