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Barbecue


4 ribeye steaks (1 inch thick)
1/4 cup extra virgin olive oil
1/4 cup low sodium soy sauce
1/4 cup brown sugar
1/4 cup balsamic vinegar
1/4 cup Worcestershire sauce
1/4 cup pineapple juice
1 tablespoon ground pepper
1 tablespoon garlic powder

1. Mix all ingredients in a bowl.
2. Place ribeye steaks in zip-top bags
3. Equally distribute marinade and seal bags.
4. Place in refrigerator for 4-24 hours.
5. Remove ribeye steaks, pat dry, and drizzle olive oil on both sides.

Grill till done to your liking

Unrated