Despite this bizarre cold front that just barged in to ruin my life, looking at the upcoming weather forecast I think it’s pretty safe to say we are smooth sailing into summer at this point (at least in Texas we are; you northerners will have to fend for yourselves.) Warm weather means one thing: grilling. And I could not be more psyched. Grilling is fun because it’s simple, there’s no fuss, and who doesn’t like to cook outside? Of course, if you don’t have access to an outdoor grill (I only do because I live 3 minutes from my parents), you can always use a good ol’ grill pan. Hey- then you can grill year round! Good stuff.
I chose to break in our grill with some BIG hunks of red meat, and I suggest you do the same. This marinade is absolutely delicious- SO flavorful and very simple, some have even said the best steak they’ve ever had. But I’ll let you be the judge of that. Here’s how to make ‘em:
Marinate your steaks in a mixture of Royito’s, Worcestershire, red wine vinegar, and fresh minced garlic. Allow these to hang out in the fridge for at least two hours (the longer the better), flipping halfway through.
Move them to a cooler part of the grill, cover it, and let cook for another 5-7 minutes for medium rare (longer if you like it more cooked.) Then ya just let it rest…
Royito’s Marinated Grilled Ribeyes
2 bone-in Ribeyes
1 (16 oz.) jar Royito’s Hot Sauce
2 tbsp Worcestershire sauce
2 tbsp red wine vinegar
3 cloves garlic, minced
Oil or non-stick spray
Place all ingredients (besides oil) in a resealable plastic bag or shallow dish. Allow steaks to marinate for at least two hours, the longer the better.
Heat a grill or grill pan over medium-high heat. Coat with oil or non-stick spray. Take the steaks out of the marinade, pat them dry, and toss them on the grill. Grill on each side for 5-7 minutes, until they are nice and charred. Move to a cooler part of the grill, cover, and let cook for another 5-7 minutes for medium rare. (If you are using a grill pan, just turn the heat to low and cover with tin foil.)
Take the steaks off the grill, and allow them to rest for at least 10 minutes, covered with tin foil. Once rested, slice the steaks and serve immediately.