Spring Hill Ranch Go-To Grilled Steak 2

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Spring Hill Ranch Go-To Grilled Steak 2 recipe is a mouthwatering dish that will satisfy any steak lover's cravings. This recipe takes grilling to the next level, resulting in a juicy and flavorful steak that is perfect for any occasion. With simple yet delicious ingredients, this recipe is easy to follow and guarantees a restaurant-quality meal right at home. Fire up the grill and get ready to indulge in tender and succulent steak that will leave your taste buds wanting more.

Keywords: Spring Hill Ranch, grilled steak, recipe, juicy, flavorful.

spring hill ranch go to grilled steak 2 recipe details

Spring hill ranch go to grilled steak 2 recipe, recipe Rating: 4.7
Number of votes:125

Here’s another steak we love here at the ranch. This one has a teriyaki-based marinade. As always, the marinade does not overpower the flavor of top quality beef, but instead adds a light and surprisingly good seasoning. The grilling time can be adjusted to your liking, but as written should give you medium rare 1 1/4″ thick steaks, and slightly more done 1″ steaks.

Ready in: 1 hour 13 mins

Ingredients

Serves: 2

• 1/2 cup low sodium soy sauce
• 1/3 cup canola or vegetable oil
• 1/4 cup Worcestershire sauce
• 2 Tablespoons brown sugar (light or dark, but dark is best)
• 2 cloves garlic, minced
• 2 Tablespoons minced chives
• 1 1/2 teaspoons freshly ground black pepper
• 2 teaspoons balsamic vinegar
• 2 1″-1 1/4″ thick T-bone, Porterhouse or rib eye steaks

Preparation method

Prep: 5 mins | Cook: 8 mins | Extra time: 1 hour, marinating

1. In a medium mixing bowl, combine the soy sauce, oil, Worcestershire sauce, brown sugar, garlic, chives and pepper.
2. Remove 1/4 cup of the marinade and combine with the balsamic vinegar. (This will be used as a finishing sauce). Set aside. Place the remaining marinade and the steaks in a gallon-size zip-lock bag. Press out as much air as possible and seal the bag. Refrigerate at least 1 hour (not over 4 hours), flipping the bag after 30 minutes to ensure the steaks marinate evenly.
3. After marinating, remove the bag with the steaks from the refrigerator about half an hour prior to grilling. Prepare your grill for high direct heat.
4. Using tongs, remove the steaks from the bag, allowing excess marinade to drip off. Discard the marinade. Lay each steak on the grill (the fire will flare up a little as you do, but hang in there!). Allow the steaks to grill for 2 minutes without moving them around. Rotate each steak 45-90°, place it on a hot portion of the grill and let it cook another 2 minutes. (This gives you those professional-looking cross hatch grill marks!). Now with 4 minutes grilling time on the first side, use your tongs to flip the steaks (again onto a hot portion of the grill) and let them cook 2 minutes. Rotate them 45-90° again and cook them 2 more minutes.
5. Place the grilled steaks in a shallow baking dish and pour the finishing sauce over them. Cover loosely with aluminum foil and allow them to rest for 10 minutes before serving