Savory Marinated Rib Eye Steaks
Indulge in the ultimate flavor experience with these savory marinated rib eye steaks. The rich blend of A.1. Original Sauce and Kraft balsamic vinaigrette creates a delectable marinade that infuses the meat with irresistible flavor as it thaws. Perfect for grilling during the summer months or year-round, these juicy steaks are sure to impress your family and friends. Simply marinate ahead of time, and the next time you fire up the grill, you'll have succulent rib eye steaks that are tender and bursting with flavor.
N/A
Servings
N/A
Calories
5
Ingredients
Ingredients
A.1. Original Sauce
1/2 cup (none)
Kraft balsamic vinaigrette
1/2 cup (none)
garlic cloves
2 small (minced)
dried oregano leaves
1 teaspoon (none)
rib eye steaks
2 (8 ounces each) (none)
Instructions
1
In a medium bowl, combine A.1. Original Sauce, Kraft balsamic vinaigrette, minced garlic, and dried oregano. Mix well to combine.
2
Reserve 1/4 cup of the marinade for later use.
3
Place the rib eye steaks in a large freezer-weight resealable plastic bag. Pour the remaining 3/4 cup of marinade over the steaks, ensuring they're well-coated. Seal the bag, and refrigerate for at least 30 minutes.
4
For long-term storage, you can freeze the marinated steaks for up to 2 months. When ready to cook, thaw the bag in the refrigerator overnight.
5
Preheat your grill to medium-high heat. Remove the steak from the marinade and allow any excess to drip off. Discard the used marinade.
6
Grill the steaks for 4 to 5 minutes on each side for medium doneness (160°F). Use a meat thermometer to check the internal temperature.
7
Once cooked, remove the steaks from the grill and let them rest for a few minutes.
8
Serve the grilled rib eye steaks drizzled with the reserved 1/4 cup of marinade mixture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Savory Marinated Rib Eye Steaks?
Savory Marinated Rib Eye Steaks are juicy steaks infused with a rich blend of A.1. Original Sauce and Kraft balsamic vinaigrette for a deep, savory flavor profile.
What are the main ingredients for the marinade?
The marinade is made from 1/2 cup A.1. Original Sauce, 1/2 cup Kraft balsamic vinaigrette, 2 minced garlic cloves, and 1 teaspoon of dried oregano leaves.
How long should I marinate the steaks?
The steaks should be refrigerated in the marinade for at least 30 minutes to allow the flavors to penetrate the meat.
Can I freeze the marinated steaks for later use?
Yes, you can freeze the steaks in their marinade using a large freezer-weight resealable plastic bag for up to 2 months.
How do I thaw frozen marinated rib eye steaks?
Thaw the frozen steaks in the refrigerator overnight before you plan to grill them.
What is the recommended grill temperature?
Preheat your grill to medium-high heat for the best results when cooking these rib eye steaks.
How long do I grill the steaks for medium doneness?
Grill the steaks for 4 to 5 minutes on each side to reach a medium level of doneness.
What is the target internal temperature for medium steaks?
The steaks should reach an internal temperature of 160 degrees Fahrenheit for medium doneness.
Should I save any of the marinade before cooking?
Yes, you should reserve 1/4 cup of the marinade mixture before adding the raw steaks to the rest of it.
What do I do with the reserved marinade?
The reserved 1/4 cup of marinade is drizzled over the cooked steaks just before serving for extra flavor.
Is it okay to reuse the marinade that touched the raw meat?
No, you must discard any marinade that has been in contact with the raw steaks.
How many steaks does this recipe prepare?
This recipe is designed for 2 rib eye steaks, each weighing approximately 8 ounces.
How many garlic cloves are needed?
The recipe calls for 2 small garlic cloves, which should be minced before being added to the marinade.
What kind of vinaigrette is used?
The recipe specifically recommends using Kraft balsamic vinaigrette.
What herb is used to season the marinade?
One teaspoon of dried oregano leaves is used to provide an herbal, savory note to the marinade.
Should the steaks rest after grilling?
Yes, it is recommended to let the steaks rest for a few minutes after removing them from the grill to keep them juicy.
What type of bag should I use for marinating?
A large freezer-weight resealable plastic bag is ideal for coating the steaks and for storage.
How do I ensure the steaks are evenly coated?
After pouring 3/4 cup of marinade over the steaks in the bag, seal it and ensure the liquid is well-distributed around the meat.
Should I remove excess marinade before grilling?
Yes, remove the steaks from the bag and allow any excess marinade to drip off before placing them on the grill.
Can I use a meat thermometer?
Yes, using a meat thermometer is the most accurate way to check that the internal temperature has reached 160 degrees Fahrenheit.
Is this recipe suitable for year-round cooking?
Absolutely, while perfect for summer grilling, these steaks can be enjoyed year-round.
What brand of steak sauce is used?
The recipe uses A.1. Original Sauce as a primary base for the marinade.
How much total marinade is made?
Combining 1/2 cup of A.1. sauce and 1/2 cup of vinaigrette produces roughly 1 cup of marinade.
Can I prepare the marinade in a bowl?
Yes, you should first combine the sauce, vinaigrette, garlic, and oregano in a medium bowl and mix well.
What makes the steaks tender?
The balsamic vinaigrette and the marination process help to break down fibers and infuse the meat with moisture, making it tender.
How do I prepare the garlic?
The garlic should be finely minced so that it blends evenly into the marinade.
What is the primary flavor of this dish?
The primary flavor is savory, driven by the tangy steak sauce and the acidic balsamic vinaigrette.
Is the steak sauce added during grilling?
No, the sauce is used as a marinade before grilling and as a drizzle after the steaks are cooked.
Can I double the recipe?
Yes, you can easily double the ingredients to prepare four 8-ounce rib eye steaks.
What is the main benefit of marinating ahead of time?
Marinating ahead of time allows the meat to absorb maximum flavor, ensuring every bite is succulent and flavorful.