ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Molasses Grilled Rib-Eye Steaks

Yield Makes 4 servings


  • 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

  1. 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.

  2. 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.