5.0 from 6 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 Time
5 mins
Marinating Time
12 hrs
Total Time
12 hrs 5 mins
Servings: 6
Calories: 564 kcal
Cuisine:
American
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)
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.
Cup of Yum
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:
- 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
- 120°F - Rare
- 130°F - Medium Rare
- 140°F - Medium
- 150*F - Medium Well
- 160°F + - Well Done
Nutrition Information
Calories
564kcal
(28%)
Carbohydrates
3g
(1%)
Protein
53g
(106%)
Fat
37g
(57%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Cholesterol
161mg
(54%)
Sodium
631mg
(26%)
Potassium
709mg
(20%)
Sugar
1g
(2%)
Vitamin A
40IU
(1%)
Calcium
19mg
(2%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 564
% Daily Value*
| Calories | 564kcal | 28% |
| Carbohydrates | 3g | 1% |
| Protein | 53g | 106% |
| Fat | 37g | 57% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 161mg | 54% |
| Sodium | 631mg | 26% |
| Potassium | 709mg | 15% |
| Sugar | 1g | 2% |
| Vitamin A | 40IU | 1% |
| Calcium | 19mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.