2 (1-1½" thick) Prime Boneless Rib-eye (Delmonico's) Steaks
2 Tbs. Worcestershire sauce
2 Tbs soy sauce
2 Tbs balsamic vinegar
1/4 tsp garlic powder
1 large Ziploc bag (for marinade)
Extra light olive oil *for grill
Right before Grilling/Topping:
Course Black Pepper
In small bowl, whisk marinade ingredients together until well blended.
Place steaks into large Ziploc bag. Pour in marinade. Close tightly pressing out excess air. Using your hands massage/smoosh marinade into steak to coat each side well and evenly in bag. Place in refrigerator 2+ hours, or overnight is best. Remove steaks from refrigerator one hour before grilling. When ready to grill, remove steaks from bag and shake off excess marinade. Discard marinade/bag.
Heat grill to high heat.
Oil grates with extra light olive oil-soaked ball of paper towel using tongs.
Place steak onto hot grill. Grill for 4 minutes to achieve a good sear. Rotate steak for crossed grill marks, and continue to grill for 4 more minutes.
Turn steak over and repeat.
Remove steak to a platter or cutting board and tent with foil to rest meat for a few minutes before serving. Juices will distribute back through steak and final temp will rise 5-10 degrees.
If Preferred: Serve steaks with a creamy horseradish sauce or pat of your favorite compound butter.
Being a "True Chicago Girl" I love my well-aged steaks coated with Sea Salt & Course Pepper and their flavor alone doesn't require ANY "sauce"
Recipe & Photo by: Diane Baker for Canning and Cooking at Home