Ingredients:

  • 1/2 cup Lea & Perrins Worcestershire sauce
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon brown sugar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon black pepper
  • 1 teaspoon salt
  • 4 boneless ribeye steaks (about 1-inch thick; approximately 680 g total)

Instructions:

  1. In a mixing bowl, combine Lea & Perrins Worcestershire sauce, olive oil, balsamic vinegar, minced garlic, brown sugar, Dijon mustard, black pepper, and salt.
  2. Whisk the marinade ingredients until well blended.
  3. Place the ribeye steaks in a resealable plastic bag or shallow dish, and pour the marinade over the steaks.
  4. Seal the bag or cover the dish, ensuring the marinade coats the steaks evenly.
  5. Refrigerate for at least 1 hour (or up to overnight for more flavor).
  6. Preheat the grill or skillet over medium-high heat.
  7. Remove the steaks from the marinade and discard the marinade.
  8. Grill or cook the steaks for 6-8 minutes per side (or until desired doneness is reached; use a meat thermometer for accuracy).
  9. Allow the steaks to rest for a few minutes before slicing and serving.