Utilize the reserved marinade used for marinating the steaks and add water to 1/2 the depth of potatoes. Bake for 40 minutes ...

1. Mix marinade ingredients in a bowl. Refrigerate, covered, 30 minutes. 2. Preheat grill or grill pan to medium-high. 3. Remove chilled marinade from refrigerator; coat steaks. Grill over medium ...

Scrape down the sides and pulse 2-3 more times if needed. The marinade is best after 12-24 hrs in the fridge so feel free to make it in advance. 2. Grill the steak: Remove your steak from the ...

The cooking can be smoky, but it’s over quickly. Really Old-Fashioned Marinated Rib-eye Serves 4 1/2 bottle rich, full-bodied red wine, preferably amarone 2 tablespoons sugar 6 whole cloves 1/2 ...

Curtis Stone wants you to elevate your summer barbecue with Italian flavors. "For gatherings where the company of your ...

You can also try this recipe with different cuts of meat: strip, T-bone, porterhouse, or tenderloin. In a medium baking dish (or bowl), combine oil, garlic, and thyme. Add steaks, and turn to coat.

4 (12-ounce) rib-eye steaks, sliced about 1-inch thick Instructions ... red wine and garlic powder for marinade. Pour mixture over steaks; cover and refrigerate at least 4 hours, turning after ...

In a zipper bag, add marinade mixture and steak, shaking vigorously to coat meat evenly. Place the filled zipper bag onto a cookie sheet and refrigerate 4–6 hours, shaking vigorously each hour.