Reviewed: Aug. 5, 2008

I was expecting something really special with this marinade- but never got it. I had to alter the recipe; ground ginger instead of fresh, and honey instead of Aunt Jamima. My rib eyes marinated for about 7 hours before I broiled them. I agree that yes, it does produce tender and juicy steaks. The taste was slightly sweet- but that was all I got from it. Luckily, I had some A1 in the house to disguise the 'off' taste.

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Jillian N.

Cooking Level: Intermediate

Home Town: Farmington Hills, Michigan, USA

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Reviewed: Jul. 27, 2008

Wow - who woulda thunk it......that anything could improve the taste of a bbq'd rib eye - well this is it. Thank you for sharing William - this is an incredible marinade. I'm sure this would enhance any cut of beef but the rib eye is the king of steaks and this will be used again and again in my house. Oh - I did use honey instead of maple syrup and it was great The maple syrup just sounded so so sweet to me. This is marinade heaven!

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Patti

Cooking Level: Expert

Home Town: Tacoma, Washington, USA

Living In: Lakewood, Washington, USA

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Reviewed: Jul. 25, 2008

Very good! We marinaded them only a couple of hours but I would do it longer next time. Really good flavor!

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Robbie

Cooking Level: Intermediate

Living In: Concord, California, USA

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Reviewed: Jul. 21, 2008

I make with flank steak and put in ziplock bag, sometimes marinate overnight. Really tenderizes and keeps the meat very moist. We have used recipe for several years and get requests for the recipe.

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Woodinvillechef

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Reviewed: Jul. 13, 2008

Easy and fast - I only marinated for 3 hours and it was tasty. But I know that marinating the steaks for longer would have enhanced the flavor. I cooked the remaining marinade down with a little cornstarch to make a yummy sauce. Mmm!

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jessoprazole

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Reviewed: Jul. 11, 2008

Wow! This was really good. Will definitely use this recipe again!

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jabs15

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Reviewed: Jun. 21, 2008

This is a really good recipe! I only changed two things. One, I used sirloin fillets and two, I used ginger powder (1/8 tsp) instead of fresh ginger as I couldn't find any. I pretty much always use steak sauce but I just didn't want to after one bite of this steak! I will definitely make this again.

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Bill721

Cooking Level: Intermediate

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Reviewed: Jun. 18, 2008

What a fantastic, easy marinade. I cut the recipe in half for only two steaks and marinaded them overnight. The next day my boyfriend cooked them under the broiler and we both raved over dinner. Tender, flavorful, aromatic... you name it, these steaks had them. Perfect served with whipped mashed potatoes and spinach.

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Jun. 15, 2008

Made this for my husband for father's day dinner, and it did NOT disappoint! He LOVED this steak, and did not even reach for the A1 steak sauce on the table! That's a first for him with steak, and he actually stated it didn't need steak sauce! I marinated the steaks starting around lunchtime, and they were perfect for the grill by dinnertime. Will definitely make again, thanks for the recipe!

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1BUSYMOMNTX

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Reviewed: Jun. 15, 2008

Wow, this was so good and flavorful - my guys raved over it. I followed the directions exactly with the exception of using powdered ginger (I didn't have the fresh on hand). I marinated the Ribeyes all day, turning a couple of times, and cooked the steaks for about 3 minutes on each side. I let them rest for another 5 minutes before eating and they were delicious. The meat was tender and juicy - my husband thought that the marinade was better than any store bought recipe. Thanks so much for sharing!

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Jenny B

Cooking Level: Expert

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Reviewed: Jun. 14, 2008

this was great mirinade! I grilled at med heat, then served on a 400 degree hot plate so it finished cooking for the fam! mmm good!

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jax5098

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Reviewed: 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.

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klklbk

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Reviewed: May 27, 2008

Steaks were nice and tender, but something about the flavor just wasn't right. Don't know if it was the beer we used (Michelob). Marinated for about 6 hours. Was good, but we won't be making it again.

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Nezumi

Cooking Level: Intermediate

Living In: Reno, Nevada, USA

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Reviewed: May 26, 2008

I might try this again, and allow for longer marinading time. I had my steak in for about 1 and half hours prior to cooking. It had a nice flavor, was just very mild to me and I was hoping for a stronger flavor and also hoping that with the syrup this would somehow glaze my steak more. Definately not bad though.

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RACHAEL

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Palm Springs, California, USA

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Reviewed: May 23, 2008

My husband could not stop saying "This is Good" "Wow this is Really Good". And all I could think was "Wow, this was so easy to make." Thanks for this recipe I love steak.

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sylviana

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Reviewed: May 22, 2008

Very good. I didn't have fresh ginger, so I just used dried and it was still yummy!

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Wendy B.

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Reviewed: May 18, 2008

I am always on the hunt for new ways to cook game meat. This went to the top of the list. Put frozen deer steaks in the marinade for two days giving them a stir every so often.... OMG ... Took them to a potluck BBQ. They grilled up so well. Moist and tender beyond belief and no gamey taste. Also boiled up the marinade a suggested for an added bonus, but the meat was so good it real didn't need it. Any changes a person might make is because of personal tastes. Want more heat, up the pepper sauce etc, otherwise this is great as is. If I could give more stars I would have. Thanks William

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Magical Mom

Cooking Level: Expert

Home Town: Victoria, British Columbia, Canada

Living In: Raymond, Alberta, Canada

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Reviewed: May 12, 2008

This wasn't quite as sweet as I thought it would be. I didn't use "real" maple syrup though (I used light Mrs. Butterworth's instead) and I only marinated it for an hour. Maybe the real syrup and longer marinading time would do the trick!

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Domestic Diva

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Reviewed: May 12, 2008

This was terrific, and I didn't even have all ingredients. I only had 1/2 Tbsp of jarred ground ginger, and root beer instead of beer... and only marinated for an hour. I can't wait to try it true to recipe! Very yummy.

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CLS1220

Cooking Level: Expert

Home Town: Greenwich, Connecticut, USA

Living In: Norwalk, Connecticut, USA

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Reviewed: May 4, 2008

I let this marinate for about 24 hours and it ruined the steak. It tasted like chinese food cause all you could taste was soy and ginger. If I make this again I will only marinate the steak for an hour or less and then maybe I can come back and change my rating.

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