BBQ Rib-Eye - You Won't Believe It!

BBQ Rib-Eye - You Won't Believe It!


"You won't believe it, but a well done steak with the moist, melt-in-your mouth flavor of a medium rare. All you need is cola, garlic powder, salt, pepper, bbq sauce and bacon."
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4 h 40 m servings 661 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 66.4g
  • 21%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 2498 mg
  • 100%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.
  2. Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.
  3. Preheat an outdoor grill for high heat.
  4. Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.
  5. Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.


  • Editor's Note:
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, type of meat, cooking method, etc., the actual amount of the marinade consumed will vary.


  1. 24 Ratings

Most helpful positive review

This recipe turned out very well. I used 3/4 inch delmonico rib eye steaks. They were very juicy and tender. I used a sweet brown sugar BBQ sauce. The cooking time worked well for the size of st...

Most helpful critical review

Hated it

This recipe turned out very well. I used 3/4 inch delmonico rib eye steaks. They were very juicy and tender. I used a sweet brown sugar BBQ sauce. The cooking time worked well for the size of st...

As a Kosher Jew this worked fine for me without the bacon of course. Everything on the ingredients can early be found Kosher and the steaks can be cooked well enough to do away with any blood. M...

This marinade is amazing. I've always thought I couldn't cook steaks on a grill, but I followed this recipe carefully and my steaks were truly incredible. I was so proud!!! (I left off the bac...

This was great. We rarely eat steak these days but this was a great way to eat it for sure. Easy as long as you have time to marinate it! We will cook this again for others for sure.

If you find the bacon is not getting done when moving to indirect heat, try cooking the bacon indoors until about half-done. You could also fully cook it indoors and put it on the steak during...

Good flavor, but my husband complained about the bacon grease dripping onto the coals, creating fire flare-ups.

The flavor was alright, with the times listed, my very nice ribeye was vastly OVER done, and the Bacon was nearly still raw. I wound up having to cook the bacon further once I brought it inside.

The bacon grease was a problem, so I took it off half way through. Great steak though! Family LOVED it!