Barbecued Rib Eye Steaks

    (357)
    1 hour 20 min

    A Chinese inspired marinade is made from soy sauce, maple syrup, garlic, ginger and sesame oil and used on rib eye steaks. The steaks are then barbecued. For maximum flavour, marinate overnight.


    342 people made this

    Ingredients
    Serves: 4 

    • 125ml soy sauce
    • 125ml pure maple syrup
    • 6 cloves garlic, finely chopped
    • 1 tablespoon grated fresh ginger
    • 1 teaspoon mustard powder
    • 1/2 teaspoon sesame oil
    • 1/4 teaspoon hot pepper sauce
    • 125ml beer
    • 4 (285g) rib eye beef steaks

    Method
    Prep:10min  ›  Cook:10min  ›  Extra time:1hr marinating  ›  Ready in:1hr20min 

    1. In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, root ginger, mustard powder, sesame oil and hot pepper sauce; mix well to blend. Add beer and stir lightly to mix.
    2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a baking dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
    3. Cover with cling film or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
    4. Prepare and preheat barbecue to high heat. Place steaks directly on barbecue and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

    Alternative cooking methods

    You can also pan-fry the steaks or cook them under the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (357)

    Reviews in English (266)

    by
    152

    This was great right up to where he said to cut the steak to test for doneness. That really dries a steak out. Any steak should be rested for at least 5 minutes after cooking to redistribute the juices. If you cut it, you just are letting the juices run out and drying out your steak. Use your finger to test for firmness. Very soft/squishy is rare, well done is very firm.  -  12 Jun 2008  (Review from Allrecipes US | Canada)

    by
    60

    This recipe is Great ! My husband and I have tried this 4 times now - He actually requested it yesterday, definately a keeper. We don't usually marinade rib eye steaks because they are so tender anyway - but this is a nice change. Excellent Flavor !! And Oh Sooo Tender ! UPDATE - we never use to marinate ribeyes but we use this all the time now - the flavor is so good and it is so tender / just cooking steaks with seasoning just isn't the same. Thank you for sharing this recipe. Awesome !!!  -  18 Aug 2003  (Review from Allrecipes US | Canada)

    by
    50

    This marinade rocked my face off. I exchanged honey for the syrup in the recipe and added a little more hot sauce and I thought it was great.  -  10 Jul 2004  (Review from Allrecipes US | Canada)

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