Marinated Rib-Eyes

Recipe View Season the steaks generously with garlic powder, onion powder, salt, and pepper. Ensure all surfaces are evenly coated. (Prep time: 5 minutes)

Recipe View In a large resealable plastic bag, combine the Worcestershire sauce and brown sugar. Seal the bag tightly and shake vigorously until the sugar is fully dissolved. Divide the marinade in half, placing half into another large resealable bag. Add two steaks to each bag, ensuring they are fully submerged in the marinade. Squeeze out any excess air and seal the bags. Refrigerate for at least 1 hour, or up to 4 hours for maximum flavor penetration. (Marinating time: 1-4 hours)

Recipe View Preheat an outdoor grill to high heat. Once hot, lightly oil the grill grate to prevent sticking. (Prep time: 10 minutes)

Recipe View Carefully pour the marinade from the bags into a small saucepan. Bring the marinade to a boil over medium-high heat and cook for 3-4 minutes, allowing it to reduce slightly and intensify in flavor. Set aside. (Cooking time: 3-4 minutes)

Recipe View Grill the steaks on the preheated grill to your desired level of doneness, approximately 7 minutes per side for medium. During the final 5 minutes of cooking, baste the steaks frequently with the boiled marinade, ensuring a glossy and flavorful crust forms. An instant-read thermometer inserted into the center of the steaks should read 140°F (60°C) for medium. (Cooking time: 14 minutes)

Recipe View Remove the steaks from the grill and let them rest for 5-10 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.