- Marinade:
- 1 cup teriyaki sauce
- 1/4 cup water
- 1/4 cup barbeque sauce
- 1 tablespoon honey
- 3/4 teaspoon Cajun seasoning
- 3/4 teaspoon salt
- 3/4 teaspoon minced garlic
- 1/4 teaspoon onion powder
- 2 (6 ounce) rib-eye steaks
- Whisk teriyaki sauce, water, barbeque sauce, honey, Cajun seasoning, salt, garlic, and onion powder together in a bowl. Reserve 1/4 cup of the marinade in a small bowl and pour rest into a large resealable plastic bag. Add steaks to the bag. Squeeze bag to remove as much air as possible, while assuring meat is covered completely in marinade, and seal.
- Refrigerate reserved marinade and marinate steaks in the refrigerator, 8 hours to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove steaks from the marinade and shake to remove excess moisture from meat. Discard used marinade.
- Grill steaks, basting frequently with reserved marinade, until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
04/06/2018
recipepes.com
Gabe's Gourmet Steak, recipe
PT15M
PT1H
5
455 calories
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