Marinated Ribeye

Ingredients

• 2 USDA prime ribeye or New York strip steaks

• Freshly ground black pepper

• ½ cup Bachan’s Original Japanese Barbecue Sauce, divided

• High-heat oil, for grilling

Directions

1. Marinate the steaks: Place the steaks in a shallow dish or a resealable bag. Pour ¼ cup Bachan’s Original Japanese Barbecue Sauce over the steaks, turning to coat evenly. Marinate in the refrigerator for 30 minutes to 2 hours.

   • Remove steaks from the refrigerator 30 minutes before grilling to bring to room temperature.

2. Preheat the grill: Preheat the grill to 500°F and brush the grates with high-heat oil. Remove steaks from the marinade, letting excess drip off. Season both sides generously with freshly ground black pepper.

3. Grill: Once the grill is very hot and smoking, grill the steaks directly over the heat:

   • 3½ minutes per side for rare

   • 4 minutes per side for medium-rare

   • 4½ minutes per side for medium Flip only once for deep grill marks.

4. During the last minute of grilling, brush steaks lightly with 2–3 tablespoons of the remaining Bachan’s Original Japanese Barbecue Sauce.

5. Rest & serve: Let the steaks rest for 5 minutes, then slice and serve with the remaining Bachan’s Original Japanese Barbecue Sauce.