Molasses Grilled Rib-Eye Steaks

Southern Living
Makes 4 servings


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1/2 cup molasses
1/4 cup coarse-grained Dijon mustard
1 tablespoon olive oil
4 (8- to 10-ounce) boneless beef rib-eye Steaks
3/4 teaspoon salt
3/4 teaspoon pepper


Combine 1/2 cup molasses, 1/4 cup mustard, and 1 tablespoon olive oil in a shallow dish or large zip-top plastic freezer bag. Add steaks; cover or seal, and chill at least 2 hours, turning occasionally. Remove steaks from marinade, discarding marinade. Sprinkle steaks evenly with salt and pepper.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 7 minutes on each side or to desired degree of doneness.

Created date

August 2005