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it's supposed to be near 80 degrees later this week here in houston, so i bought some steaks to grill.

looking for a good marinade recipe. i know some of you have some tried and true ones you love.

thanks in advance.

This is very much an "off the shelf" marinade.


(Actually, you can purchase this marinade mix off the shelf, I just mix my own.)


Liberal sprinkle both sides of the steaks with Montreal Steak seasoning; rub it in a little.
Whisk together equal amounts of water and olive oil (about 1/3 cup each).
Mix in 2-3 tablespoons of balsamic vinegar and a heavy handed dash of Worcestershire.
You can also add a squeeze of lemon juice (it brightens up the flavor a little)
Mix in a couple more teaspoons of Montreal Seasoning.
Put the seasoned steaks in a heavyduty zip top bag, and pour the liquid over the steaks.
Marinade for 1-2 hours, turning the bag occasionally.

You can make a reasonable facsimile of Montreal seasoning with Kosher salt, crushed black pepper, granulated garlic, dried minced onion, and red pepper flakes.

hmm where's BR?

sorry i'm not much help, i'm vegetarian

I have been wanting to try this one .... sounds good ....

http://www.recipezaar.com/Rib-Eye-Steak ... ade-152352

I'm no help on the marinade question.

Rib-eyes get no marinade at the z-ranch

just a heavy coating of lemon-pepper on each side before tossing 'em on the grill.

z-man wrote:I'm no help on the marinade question.

Rib-eyes get no marinade at the z-ranch

just a heavy coating of lemon-pepper on each side before tossing 'em on the grill.

That's right..... Rib-eyes don't need no stinkin marinade!!!

gotta agree. They are not a Marinade cut. just enjoy their meaty goodness with a little salt, pepper, and the like.

you're right.

A ribeye needs minimal prep, it's just too good a cut to overdo it with other flavors,
but I'll agree with BD above... some Montreal Steak seasoning is just perfect

Montreal for the win!!!!

Actually, Weber has put out 3 or 4 grilling books that are excellent. My local Borders has at least one of them on remainder. (REAL GRILLING, I think)

I use this Montreal Marinade mostly for London Broil. I previously used an Italian Dressing marinade (Wish-Bone, straight out of the bottle), but I like the robust flavor of Montreal better.

This rub recipe is for grilling whole filet mignon, but it would work very well on ribeyes as well:

o ½ cup garlic powder
o 2 T salt
o 1 T pepper
o 2 T onion powder
o ¼ t cayenne
o ½ t dried thyme leaves
o ½ t ground mustard
o Worcestershire sauce

Mix dry ingredients, rub on meat. Drizzle a little Worcestershire sauce over meat, marinate 4-8 hours (less time for steaks)

thanks everyone.
nothing like grilling in mid december when it's in the high 70's outside!

i ended up rubbing the Montreal seasoning on the steaks and then pouring a little Worcestershire sauce and soy sauce over the steaks, then let them soak in the fridge for about an hour.

threw a little liquid smoke on them as they cooked, and it was amazing.

Sorry I'm a little late picking up on this one, but here is my special recipe...

About 12 hours before you're ready to grill, massage your steaks with

DO NOT TRIM THE FAT!!! The marbling in the meat is what makes a ribeye the best steak there is.

Next, melt some butter in the microwave and combine it with

Pour the liquid mixture over the steaks in a ziplock bag and seal all the air out and put it in the fridge for 12 hours. When you grill the steaks, use the marinade to brush over the steaks as they grill to keep them moist and juicy.

Ribeye's are best enjoyed Medium-Rare. Enjoy!

STL PARROTHEAD wrote:

z-man wrote:I'm no help on the marinade question.

Rib-eyes get no marinade at the z-ranch

just a heavy coating of lemon-pepper on each side before tossing 'em on the grill.

That's right..... Rib-eyes don't need no stinkin marinade!!!

I agree 100%!!!! Thanks PEMA!