Teriyaki Buffalo Ribeyes

Name: Teriyaki Buffalo Ribeyes
Yield: Serves 4 BIG eaters, or 8 small ones
Ingredients: 2 tablespoons brown sugar; 1 teaspoon ground ginger; 2 tablespoons soy sauce; 1 clove garlic, minced or pressed; 1 tablespoon minced onion; ¼ teaspoon black pepper; 2 tablespoons lemon juice; 3 tablespoons olive oil; 1 tablespoon Montreal Steak Seasoning; 4 buffalo ribeye steaks, 12 oz each

Preparation info

Serves
4
BIG eaters

Difficulty
Medium

Appears in

The Ultimate Guide to Grilling

By Rick Browne

Published 2011

About

Cooked by the wagon train cook over a hardwood fire as we made camp under the stars in the Sawtooth Mountains. Serve buffalo ribeye steaks with barbecued beans, barbecued corn on the cob, and Indian fry bread.

Ingredients

2 tablespoons soy sauce
1 clove garlic, minced or pressed
2

Main course
Vegetarian

Method

Combine the soy sauce, garlic, brown sugar, ginger, lemon juice, oil, onion, pepper, and steak seasoning. Pour it over the steak, in a wide flat Pyrex dish. Cover with plastic wrap and refrigerate for 6 hours or (much, much better) till the next day.

Lift the steaks from the marinade and drain briefly. Save the marinade and boil it for 10 minutes in a small saucepan, over high heat. Pla