Tailgate Rib-Eye Steaks
San Diego Charger defensive end Corey Liuget is grilling up the perfect tailgating dish, rib-eye steak!


  • 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

Tailgate Rib-Eye Steaks - Home & Family


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.

Get more information about this episode >>

Check out more delicious recipes at the Home & Family Pinterest page