Reviewed: Oct. 13, 2005

Maybe on a cheaper cut of meat this would be helpful, but I have found summarily now that I prefer my good, tender, flavorful cuts with a much lighter, less overpowering marinade. Thanks though! Oh, and I only marinaded for a bit over 2 hrs. WAAAAAAY to much for a ribeye! I feel like I ruined a really expensive cut of meat.

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47 users found this review helpful

Reviewer:

RANCHGIRL_59714

Cooking Level: Professional

Home Town: Belgrade, Montana, USA

Living In: Bozeman, Montana, USA

Reviewed: Jul. 18, 2005

This is my recipe and believe me it is good. I forgot to put that you need to use a low-sodium soy sauce because otherwise it will be too salty. Also try a teriyaki sauce which I have also used. Either way they come out great and moist.

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32 users found this review helpful

Reviewer:

MARIKABAR

Cooking Level: Expert

Living In: Crown Point, Indiana, USA

Reviewed: Aug. 28, 2006

Way too much soy sauce for our taste.

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28 users found this review helpful

Reviewer:

Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

Reviewed: Dec. 31, 2010

I have used a variation of this recipe for years, but I use only half a cup of soy sauce and half a cup of water. It cuts the strong salty taste of the soy sauce and lets the garlic flavor come through better. I also add freshly ground pepper to taste. Yummy! :)

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19 users found this review helpful

Reviewer:

Theresa

Reviewed: Nov. 8, 2009

This is a good recipe, but it can be overpowering if you marinade too long or full strength. You can add water. I put olive oil and white vinegar in. Good stuff!

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19 users found this review helpful

Reviewer:

velocty98

Cooking Level: Intermediate

Home Town: Locust, North Carolina, USA

Reviewed: Sep. 9, 2005

This did nothing for us. I halved the recipe for a 10oz strip steak, marinating for 24 hours.

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19 users found this review helpful

Reviewer:

LIZCANCOOK

Cooking Level: Intermediate

Living In: Livonia, Michigan, USA

Reviewed: Aug. 25, 2005

Used regular sodium soy sauce and added black pepper. Marinated for six hours in the refrigerator. My steaks were very thick and big (from Sam's Club) so I would only marinate that long with regular soy sauce if you have the big steaks, anything smaller might make the meat salty. Also, I didn't measure the soy sauce and just eyeballed what I thought was an appropriate amount.

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19 users found this review helpful

Reviewer:

JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

Reviewed: Sep. 1, 2011

Very easy, and it is good for tenderizing I cut the recipe in half and definitely use low sodium soy sauce. I added in some Montreal Steak Seasoning and a little olive oil. I put everything into a ziploc bag and let it go for a couple of hours. I brought the steaks to room temp before grilling and overall, pretty good.

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18 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 21, 2009

These steaks turn out great and very tender. My husband is VERY picky about his steaks and can't stand fat on his meat at all, yet with these, he cleared every bit of steak from his plate and wanted more! (A huge feat!) Personally I found them a touch salty from the soy sauce but I'm weird that way anyway and there's always A-1, lol! Thank you for this recipe!

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18 users found this review helpful

Reviewer:

Barth Kitchen

Cooking Level: Expert

Home Town: Mocksville, North Carolina, USA

Living In: Statesville, North Carolina, USA

Reviewed: Sep. 9, 2011

This was a very good and easy recipe. I dont think it needs to marinate more than one hour though it probably will make it too salty. One hour was perfect for my family. Thanks for sharing

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12 users found this review helpful