- 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
How to Make It
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.