Soy and Ginger Ribeye

Sunday dinners have always been a "special" meal for the week. Growing up it was usually a roast. This Sunday I decided to do a special dinner and made this soy and ginger ribeye recipe. Again this is probably so much better on the grill, but seeing as we don't have a grill I opted for the stove instead. It really didn't take any time, except preparing the marinade ahead of time so that the meat could, well you know, marinade. I paired it with some sweet potato fries, which I declared on Sunday that I enjoy so much more than regular fries. It was a delicious meal. The meat was very tender, but that also depends on where you buy your meat. I'm a huge fan of Trader Joe's, inexpensive and great selection. (If you have one near by seriously shop there you won't go into a chain grocery store again.) And don't forget to add corn since it's that time of the season!



1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup Sprite
4 (10 ounce) beef rib eye steaks

In a medium size mixing bowl, combine soy sauce, maple syrup, garlic, ginger root, sesame oil, and hot sauce; mix well to blend. Now add Sprite, and stir lightly to mix. Place steaks in a casserole dish, and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over, and repeat punching holes. Cover with clear wrap or foil, and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight. Grilling: Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Stove: Add a little olive oil to pan and let heat up on medium heat. Place meat in pan and good for about 5 minutes on each side. Test for doneness by cutting into the middle of the steak.