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Categories:
red wine olive oil horseradish cocktail sauce Worcestershire sauce garlic brown sugar onion flakes cracked black pepper
Viewed: 46 - Published at: 4 years agoIngredients
- 34 cup red wine
- 14 cup olive oil
- 12 teaspoon horseradish
- 3 tablespoons seafood cocktail sauce
- 3 tablespoons Worcestershire sauce
- 2 garlic cloves, minced
- 3 tablespoons brown sugar
- 1 tablespoon onion flakes
- 1 teaspoon cracked black pepper
- 2 -2 12 lbs boneless rib eye steaks, at least 1 inch thick
Method
- Place ribeyes in a freezer bag or large bowl.
- Wisk together remaining ingredients in a small bowl.
- Pour half of the marinade over the steaks.
- Cover and reserve the other half.
- Marinate steaks in the refrigerator for at least one hour and up to overnight.
- The longer the steaks marinate, the more they will take on the purple color of the wine.
- Grill steak to desired doneness, about 7 minutes on each side for medium.
- Brush steaks with reserved marinade while grilling.
- Pour any remaining marinade over steaks before serving.
