30-Minute Grilled Rib Eye Steaks
Rib eye steaks marinated in a savory blend of soy sauce, brown sugar, garlic, and ginger, then grilled over medium-hot heat. The eight-hour marinade develops deep flavor and tenderness, while the soy-based coating caramelizes on the grill for a rich crust.
Ingredients
Instructions
- 1
Combine soy sauce, green onion, brown sugar, minced garlic, ground ginger, pepper, and salt in a large resealable plastic bag.
- 2
Add steaks to the bag.
- 3
Seal and turn to coat steaks evenly.
- 4
Refrigerate for 8 hours or overnight.
- 5
Drain and discard marinade.
- 6
Grill steaks uncovered over medium-hot heat for 8-10 minutes or until desired doneness.
Tips
Pat steaks dry before grilling to promote better browning and crust development.
Allow steaks to rest 5 minutes after grilling before serving.
Good to Know
Marinated steaks keep refrigerated up to 2 days in the sealed bag. Cooked steaks store covered up to 3 days.
Prepare marinade and steaks up to 8 hours or overnight before grilling.
Serve hot immediately after grilling. Pairs well with grilled vegetables, baked potatoes, or salad.
Common Mistakes
Marinate fewer than 8 hours to avoid insufficient flavor development.
Grill over high heat to avoid charring exterior before interior cooks.
Skip patting steaks dry to avoid steam preventing crust formation.