Cooked up some moose rib eyes tonight, maybe one of the best steaks I've ever had. Cut about one inch thick, cooked for about 5 minutes a side. I substituted a ginger wasabi sauce for the dijon mustard and just put in a few spritzes of hot sauce.
Grilled Rib Eye Steak with Beer Mustard Marinade
Ingredients
Makes: 4 steaks
• 1/4 cup soy sauce
• 1 (12-ounce) bottle honey brown or dark beer
• 2 tablespoons Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot sauce, or more to taste
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 rib eye steak (or more)
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Preparation method
Prep: 10 mins | Cook: 15 mins | Extra time: 1 hour, marinating
1.Mix all ingredients except steak in a large plastic resealable bag. Add steak, seal bag, and turn to coat. Refrigerate to marinate for 1 hour.
2.Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
3.Oil the grill grate, using an oiled rag.
4.Remove steak from marinade and place on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2-inch thick steak, 4 to 6 minutes per side for a 1-inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2-inch thick steak.
5.Take the steak off the grill. Let it rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Serve.
Note Recipe makes about 2 cups of marinade, enough for 4 pounds of steak.
