When we go camping, we put frozen steaks with this marinade into a sealed plastic container at the bottom of our cooler. By the second night, they’re thawed, tender and ready to cook.
—LOUISE GRAYBIEL TORONTO, ON
PREP: 10 MIN. + MARINATING • GRILL: 10 MIN. • MAKES: 4 SERVINGS
1/2 cup barbecue sauce
3 tablespoons olive oil
3 tablespoons Worcestershire sauce
2 tablespoons steak sauce
1 tablespoon red wine vinegar
1 tablespoon reduced-sodium soy sauce
2 teaspoons steak seasoning
1 teaspoon hot pepper sauce
1 garlic clove, minced
4 beef ribeye steaks (8 ounces each)
1. In a large resealable plastic bag, combine the first nine ingredients. Add the steaks; seal bag and turn to coat. Refrigerate for 4 hours or overnight.
2. Drain and discard marinade. Grill steaks, covered, over medium-hot heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°).
NOTE This recipe was tested with McCormick’s Montreal Steak Seasoning. Look for it in the spice aisle.