Recipe by Kittencal@recipezazz
Plan ahead, for this recipe the steaks need to sit on the counter in the lime/honey mixture until room temperature which might take a couple of hours, do not marinade the steaks in the mixture overnight the acid from the lime will "cook" the beef. The marinade mixture is enough for up to 16-24 ounces in total weight for all beef, for more beef then double the recipe, also the ingredient amounts may be adjusted to taste.
Top Review by Scoutie
I saw this on Cooking.com and was gonna post it, but here it is! I usually use T-bones. I have used honey and the hoisin sauce, I think I prefer the hoisin. The ginger really kicks this up a notch. Thanks for posting.
- 2 beef steaks (use rib-eye or T-bone steaks, about 16-24 ounces)
- 4.92 ml minced fresh ginger
- 14.79 ml minced fresh garlic, to taste or 2.46-4.92 ml garlic powder
- 14.79 ml honey or 14.79 ml molasses or 14.79 ml hoisin sauce
- 1 lime, juice of
- black pepper
- salt (optional) or seasoning salt (optional)
Directions See How It's Made
- Remove the steaks from the fridge and place in a shallow dish.
- In a bowl mix together the ginger, fresh garlic, honey and juice of 1 lime.
- Drizzle the mixture over the beef and let sit out on the counter until the beef is room temperature (this might take a couple hours depending on the size of your steak, turning the beef occasionally in the mixture.
- Start a charcoal fire or preheat gas grill (the fire should not be really hot and the rack should be positioned no more than 4-inches away from heat source).
- Remove the room temperature beef from the mixture and season with black pepper (use NO salt at this point you can salt the beef after cooking).
- Place the steak on the grill and spoon any remaining sauce over it.
- For rare (steaks under under 1-inch thick) grill about 3 minutes per side.
- For larger or more well-done steak increase the time slightly.