Recipe by William Anatooskin
"This is a great marinade for steaks, and is wonderful for beef strips for stir-frys."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
real maple syrup
grated fresh ginger
hot pepper sauce
4 (10 ounce)
beef rib eye steaks
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 !!!
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.
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.
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!
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.
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!
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!
I ended up marinating the steaks for 2 days. They were absolutely delicious. Juicy and tender.
* Percent Daily Values are based on a 2,000 calorie diet.
Rib Eye Steaks with a Soy and Ginger Marinade
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 244
Recipes for baked ham, deviled eggs, and oh-so-cute treats.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Grilled marinated lamb dressed with a minted honey and sherry vinaigrette.
See the simple trick to grilling tender, juicy steaks every time.
Grilled halibut steaks with a mushroom and sweet corn relish.