Reviewed: Jun. 13, 2005

This tasted pretty good, but nothing too exciting. We cut up the leftover steaks the next day and put it on a green salad with some Asian Ginger Dressing from this site for lunch.

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LynnInHK

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Hong Kong, Hong Kong Island, Hong Kong

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Reviewed: Jun. 6, 2005

This was tasty enough. But, my husband commented that rib eyes on the grill are tasty without such powerful flavors in the marinade. We love ginger, but we found the ginger flavor here to be too much. We won't be making thsi one again - at least not with rib eyes. Maybe with another cut and in a stir fry as suggested.

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I Love to Eat

Cooking Level: Intermediate

Living In: Georgetown, Grand Cayman, Cayman Islands

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Reviewed: May 31, 2005

This recipe was very good! I think next time I will add liquid smoke and add 1 teaspoon hot pepper sauce. (We like are food with a little zing!!) The steaks were very tender and juicy I marinaded the meat for about 18hrs.

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EMICKEY

Cooking Level: Intermediate

Home Town: Hillsboro, Kansas, USA

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Reviewed: May 9, 2005

AWESOME! That it! Followed exactly and have used on all types of beef and it's just great!

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THERESA R.

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: May 9, 2005

If I could give this more stars, I would... my family LOVED it! I used thinly sliced sirloin steak, and skewered them, and they turned out really good! This is a keeper!

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MICHELLELAN

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Reviewed: May 7, 2005

Beyond fabulous! More than enough marinade for two Tri-tip roasts (a west coast cut), totaling 3.5 pounds. I marinated for two days and barbequed for approx 30 minutes. Best med-rare - if overcooked, it tastes like beef jerky. The end result does not taste too much like "asian" food - it could go with anything. I used one tsp ginger powder instead of fresh, and one tsp Vietnamese hot chili sauce (Shriracha) for hot sauce. And re: the comment that was made by another reviewer that the marinade smelled and tasted terrible... in my experience the best marinades always smell funky prior to cooking!

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ROCKES

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2005

The review that follows (submitted by another member) sums up exactly how I feel about this recipe! "A new classic in our home! Tastes better than the 'KEG' steak I just had. Not the usual marinade and it shows!"

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FREAKMUNKEY

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Reviewed: Feb. 22, 2005

This marinade is a HIT every time!! Always get rave reviews when I use it!!

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CHERIERAFLA

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Reviewed: Jan. 27, 2005

This was horrible! I never even actually marintated the steaks in it and so glad that I didn't. I made it as suggested and then tasted it and it was so horrible. I honestly would have done better buying a bottle of pre-made marinade. It would have tasted better and cost less.

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DONNAINNC

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Reviewed: Jan. 4, 2005

This marinate made a New York strip steak absolutely AWESOME. The only reason I downgraded this from 5 stars is that we felt it was too salty (not everyone might feel that way, though). Next time I would use lite soy sauce. I used 1/2 of the original recipe to marinate the 12 oz. steak (weight after trimming off fat, etc.), and there was WAY too much sauce. Next time I would only use 1/4 of the sauce for that amount of meat. I put the steak and marinate in a Ziploc bag and refrigerated it for 2 hrs. before grilling it. YUM, YUM.

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COOKER476

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Reviewed: Dec. 15, 2004

This was great - and in my opinion, has restaurant quality taste. I didn't have fresh ginger on hand so substituted the tbsp with the equivalence of 1/8 teaspoon of ground ginger.. I also used pancake (butter flavored) syrup and forgot to add the mustard powder - nonetheless, EXCELLENT. This was very tender and juicy. I marinated the steaks for about 5 1/2 hours before grilling.

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FOODGU1

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Dec. 4, 2004

The longer the steaks can marinate, the better the flavour. Definately a keeper!

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: Nov. 3, 2004

Really tasty and easy to make. The ginger adds a nice flavor kick, I will make it again.

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JennyB

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Reviewed: Oct. 4, 2004

Absolutely fabulous! I have used this marinade again and again, always to rave reviews. It is totally delicious.

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Lindsay Ingham

Cooking Level: Expert

Home Town: Napa, California, USA

Living In: Sacramento, California, USA

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Reviewed: Sep. 1, 2004

I thought this was just OK. Nothing special, and it is much easier to buy marinade with better results.

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Elizabeth

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Delray Beach, Florida, USA

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Reviewed: Aug. 10, 2004

This is an excellent recipe. The only change I made was to omit the beer and it turned out great. I've marinated it for an hour in the refrigerator and longer, but the extra time isn't necessary. The first time I made it using the broiler, the second using a grill, which definitely helped.

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FAERYWALSH

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Reviewed: Jul. 10, 2004

This is one of my favorite recipies!

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EBONYFLYER

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Reviewed: 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.

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Jonathan

Cooking Level: Intermediate

Home Town: Franklin, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jun. 3, 2004

This was a wonderful marinade. I used it with flank steaks, and marinated them overnight. They turned out so tender and juicy. I wouldn't use dried ginger...go for fresh, because I think it would really change the recipe.

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KarenK

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Uxbridge, Ontario, Canada

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Reviewed: May 17, 2004

I tried this recipe on a 7 pd. Rib Eye Roast and marinated it overnight, Boy was it good!!! I had friends over for dinner and they said they couldn't get this good at a resturant. Thanks for the great recipe, I will share this with friends!!!!!

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JOANNETHEV

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Rib Eye Steaks with a Soy and Ginger Marinade

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