Rib Eye Steaks with a Soy and Ginger Marinade Recipe - Allrecipes.com
Rib Eye Steaks with a Soy and Ginger Marinade Recipe

Rib Eye Steaks with a Soy and Ginger Marinade

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 steaks Change Servings
  • PREP

    10 mins
  • COOK

    10 mins

    1 hr 20 mins


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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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 !!!

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.

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.

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!

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.

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!

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!

Jul 23, 2003

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


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  • 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.

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