On Tue, 08 Jan 2008 18:11:35 GMT, "Michael \"Dog3\""
> wrote:

>Doug Weller > dropped this
: in rec.food.cooking
>
>> I've taken a couple of ribeye steaks out of the deepfreeze for Thursday
>> night. Should I marinade them? And if so, any suggestions?
>> Thanks
>> Doug
>
>This is really basic and I'm not sure where I got this idea from. You
>can tweak the marinade any way you like.
>
>INGREDIENTS
>
>1 (12 ounce) bottle red wine vinegar
>1 tablespoon Worcestershire sauce
>1 tablespoon minced garlic
>1/2 tablespoon minced onion
>1 teaspoon ground black pepper (I use fresh cracked black or sometimes
>green peppercorns. I've also used red to add a zing)
>2 (10 ounce) beef rib eye steaks
>
>DIRECTIONS
>
>In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire
>sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and
>marinate 1 hour in the refrigerator.
>
>Preheat an outdoor grill for high heat, and lightly oil grate.
>Grill steaks on the prepared grill 5 to 7 minutes per side, to desired
>doneness. Discard remaining marinade.
>
Sounds like a good marinade, Michael... but I wouldn't mess with a
decent rib eye like that.

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