Ribeye Steak with Morton's Steakhouse Marinade
6 garlic cloves, finely minced
1 tsp. whole thyme
1/4 tsp. cayenne pepper
1/2 cup soy sauce
4 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
1/3 cup lime juice
2 tsp. salt
1 tsp. black pepper
4 kosher Ribeye Steaks – 1 lb each
Combine all ingredients in a mixing bowl. Place meat in a pan, add marinade, let stand for 2-3 hours. Remove from refrigerator one hour prior to grilling. Flavors up to 4 pounds of steak.
Tips from the experts at Morton's of Chicago:
The first element of successful grilling is to select the right cut of beef. Ribeye is an ideal steak for grilling. When choosing, always look for steaks that contain marbling. Marbling is the intermuscular fat that runs through the meat giving it flavor. Whatever steak you choose, thickness is the most important element in grilling. The steak should be at least one to one and half inches thick.
Recipe: Kosher, meat, ribeye steak