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Marinated Steak Carson
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5 from 2 votes

Marinated Steak Karsón

This easy marinated steak recipe uses a couple key store-bought ingredients with lots of flavor. Throw these on the grill anytime of year!
Prep Time5 minutes
Marinating Time12 hours
Total Time12 hours 5 minutes
Course: Beef
Cuisine: American
Servings: 6
Calories: 564kcal
Author: Bill

Equipment

  • Grill (charcoal or gas)

Ingredients

  • 2 large ribeye steaks (about 1.75 inches/4.5 cm thick and 1.75 pounds / 790g each)
  • 1 cup Stubbs Soy, Garlic & Red Pepper Marinade
  • 4 cups hickory chips (optional if using hardwood lump charcoal in your grill)
  • Jake’s Grillin’ Beef Rub (or similar coffee rub, to taste; optional)
US Customary - Metric

Instructions

  • Place the steaks into a ziploc bag, along with the marinade. Press all the air out, making sure the entire surface of the steak is coated in marinade, front and back. Refrigerate and marinate overnight.
  • 1 to 2 hours before you’re ready to grill, take the steaks out of the fridge and let sit at room temperature for at least 1 hour, or up to 2 hours. Preheat your grill until it’s searing hot! Aim for 450-500°F.
  • If using a gas or regular charcoal grill, place the hickory chips in a bit of heavy duty foil, and place in the grill (for gas, just place on the grate; for charcoal, nestle it among the briquettes), to impart a smoky flavor to the steaks. If using a grill with hardwood lump charcoal (which already gives the meat a smoky flavor), adding hickory chips is not required.
  • Just before grilling the steaks, you can add the optional coffee rub. Adding coffee rub gives the steaks a different, more complex flavor, although some prefer more or less (see discussion above). How much you use is your preference!
  • When the grill is hot, place the steaks on the grill and cover. After a couple minutes, check the steaks. Turn them 45° to 90° to get those grill marks. Cover the grill again,  then flip them every 3 minutes, leaving the grill covered in between turns for 12 minutes total cooking time.
  • This will give you medium rare for a steak that’s 1.75 inches (4.5 cm) thick. If your steaks are thinner, you may need less time. If you’d like your steak cooked more well done, you can cook them a bit longer. Ribeye is actually one of those cuts that actually tastes pretty good at both medium rare and medium.

Notes

To take the guesswork out of telling when your steak is done, you can also use an instant read thermometer and follow this temperature guide: 
  • 120°F - Rare 
  • 130°F - Medium Rare
  • 140°F - Medium
  • 150*F - Medium Well 
  • 160°F + - Well Done

Nutrition

Calories: 564kcal | Carbohydrates: 3g | Protein: 53g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 161mg | Sodium: 631mg | Potassium: 709mg | Sugar: 1g | Vitamin A: 40IU | Calcium: 19mg | Iron: 5mg