This is now my go-to marinade for rib-eye steaks. So tasty!
4 Tablespoons Olive Oil
3 Tablespoons Soy Sauce (low sodium)
2 Tablespoons Worcestershire
3 Tablespoons Dried Onion
1-1/2 Tablespoons Dried Rosemary
4 teaspoons Montreal Steak Seasoning
2 teaspoons Coarse Black Pepper
10 Cloves Garlic
2 Rib-eye steaks
Using a mortar and pestle, crush the rosemary. Combine all ingredients and use a food processor to blend.
Place the steaks in a small, seal-able container and cover with the marinade. Let these marinade in the fridge for 12 – 24 hours.
On my grill (heavy cast iron grates), I pre-heat three burners on high until the grill is around 400*F. I drop the burner I’m cooking over to the lowest setting (or off), the next over stays around medium, the third stays on high to medium. Maintain a grill temp of 400-450*F. The goal is to cook these through without flipping (there should be a nice layer of the solid bits from the marinade on top of the steaks that you don’t want to loose). The pre-heated grill cooks the bottom side, indirect heat from the other burners cooks the top side. Grill until the internal temperature is >125*F.
Inspired by: http://allrecipes.com/Recipe/Grilled-Delmonico-Steaks/
