Benicio's 24-Hour Rib Eyes
Serves 4
- Four 8-ounce Beef Rib Eyes (boneless)
- 2 oz. Ketchup
- 2 oz Worcestershire Sauce
- 2 oz Maple Syrup
- 8 oz Apple Cider
- Salt and Pepper to Taste
Whisk together ketchup, Worcestershire sauce, maple syrup and apple cider. Place Rib Eyes in zip lock bag and pour liquid into bag. Seal bag and place in refrigerator over night.
Next day, preheat Charbroiler for 15 minutes. Remove rib eyes from marinade and allow steaks to sit at room temperature for 30 minutes. In small sauce pot, reduce the remaining marinade by half and serve as a sauce.
Allowing the meat to reach room temperature for about 30 minutes insures minimal thermal shock of the meat and the Charbroiler by maintaining the natural tenderness of the rib eye steaks. Season with salt and pepper just before placing steaks on Charbroiler. Grill for 4 minutes per side, rotating the steaks 90 degrees every 2 minutes. This rotation will give your steaks a beautiful presentation. Slice steaks into ¼ thick pieces and drizzle the reduced marinade over the them. Serve with a roasted tomato and a field green salad.
Back to other recipes.
