Reviewed: Sep. 15, 2009

This is actually a really good marinade for rib eyes, but DON'T use all that vinegar and follow the instructions on timing. You really only need enough red wine vinegar to coat the steaks which is about 1/4 the amount (depending on how big they are). I put everything into a zip loc bag and let set in the fridge for an HOUR turning it a couple of times - then disgarded the marinade. Let the steaks come to room temperature and then grill. This way you get a nice hint of vinegar and the other flavors also come through - another big plus is the steaks come out tender and juicy.

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Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

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Reviewed: Mar. 26, 2009

Bf didn't like this--he said he could taste too much of the vinegar. I halved the amount of vinegar, but it marinated a very long time and it's pretty much his fault. He was supposed to grill them last night, not tonight, so they were sitting in the marinade for an extra 24 hours. I didn't really taste the vinegar, personally, but I also didn't eat much of it. I'm not a beef person. Still, for all his complaining he finished his meat, so that says something. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 16, 2009

I used this last night. Just bought a new stove and had to try the broiler. Marinade was killer. Have a steak waiting until I get home - that's been soaking all night. Definite keeper...

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RandySweet

Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA

Living In: Victoria Park, Florida, USA

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Reviewed: Feb. 15, 2009

I made this for my wife and I last night but I used Tawny Port red wine (had some on hand) and we loved it. I'll definitely use it again, probably with red wine again.

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Roger

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Reviewed: Jan. 10, 2009

We made this recipe because now my husband is in love with steak and he has to have it. lol... but we made this not knowing if we were going to like it because i can not have a lot of vinegar, the first time we made it, it was ok, just too much vinegar for me so we reduced it down and it comes out perfect!!

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CJTSTEIN

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Reviewed: Oct. 8, 2005

My husband used this marinade last night on some nice looking rib eye steaks and it absolultely ruined them. WAY too much vinigar - completely overpowered out the flavor of the meat. There are other maninade recipes in here that are quite good. Stay away from this one!

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MANOMES

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Santa Clarita, California, USA

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Reviewed: Sep. 8, 2005

I read the ratings about some people not liking this because the vinegar was too strong but I only let it marinade for about 45 minutes and then let it cook on low heat for about 45 minutes and it came out so tender! It was definatly a hit and I plan to make it again!

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dorisuzanne

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Reviewed: Sep. 26, 2004

The vinegar was a little too powerful for us. It wasn't bad, but not really what we prefer.

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ZUMELLA

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Reviewed: Mar. 2, 2004

Didn't care for this at all. Didn't add anything to the flavor of the beef and we all ended up pouring on the steak sauce.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Dec. 30, 2003

Love this! We marinated the meat approximately 10 hours. We could definitely taste the red wine vinegar, which may not be to everyones liking, but it certainly was to ours! I wish we had had more time to marinate the meat longer. I will definitely use this recipe again.

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Butterfly Flutterby

Cooking Level: Expert

Home Town: Kingsport, Tennessee, USA

Living In: Maryville, Tennessee, USA

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Reviewed: Jul. 5, 2003

Used with sirloin and was still very tasty. The red wine vinager was obviously quite potent, I used a little less than the 12 oz. called for. It was a unique taste that is fitting for a summer day. Definetly give it a try!

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