Prep 10 mins
Cook 15 mins
This savory marinade compliments one of the most delicious cuts of beef. The flavor is a little sweet, a little zesty, with just the right amount of vino! It will have you singing, "Red, red wine...stay close to me."
- 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.
I did use an outdoor grill, and marinated for 8 hours. I didn't really taste the horseradish, even though I added it to the marinade. I really enjoyed this steak as posted, but think I'll reduce the brown sugar a bit next time. I'd like to taste more of the meat and bang from the horseradish. Thanks for sharing a great grilling recipe! Made for PAC Spring 2012.
Wow, even coming from my sad little indoor grill, these steaks were restaurant-quality! Don't let the horseradish put you off from trying this recipe if you're not a fan, because there wasn't even a hint of harsh horseradish flavor in the finished steaks -- everything blended beautifully. I let mine marinate for about 36 hours, so the meat was flavored through-and-through. I sprinkled them with some smoked sea salt after grilling (the smokiness of the salt kind of makes up for the lack of smokiness provided by the indoor grill). DH was practically drooling when he saw me take these off the grill, lol! I'll have to share this recipe with Mom and Dad, because I bet these would be right up Dad's alley. Another delicious winner, BearsFanJeff -- three for three! :) Thanks for posting! Made for PAC Fall 2011