Tailgate Rib-Eye Steaks
- 4-6 Ribeye steaks
- 1/2 Cup L&P Worcestershire Sauce
- 1/3 cup Grapeseed Oil
- 1 Tbsp maille dijon mustard (or any dijon)
- 3/4 tsp fresh ground black pepper
- Oil spray for grill pan
- Adolph's original Tenderizer (optional)
- Lawry's Seasoned Salt
1) In a bowl, whisk the L&P, oil, mustard, and pepper. Take steaks from the fridge and place in a plastic bag or baking dish and pour marinade over steaks. Let sit out at room temp for 20-30 minutes, turning over after 10-15 min, (always want to let meat warm up so cooks more evenly).
2) Once ready to cook, spray grill pan with oil spray and heat (or bbq) to med/high heat until smoking. Remove steaks from marinade and dry off with paper towels. Rub Steaks with a touch more oil and season with seasoning salt (not too much its very salty) and place on grill pan.
3) Grill for 3-4 minutes and then turn 45 degrees (for hatch marks). Cook a few more minutes and flip. Repeat steps until desired temperature (med rare-med for rib eye).
4) Remove from pan and place on a plate/ sheet pan and cover loosely and let rest about 10 minutes (this allows juices to redistribute through the meat). Serve with favorite side dish.
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