Garlic & Molasses Grilled Beef Ribeyes
15 minutes (Marinating time: 30-60)
4 boneless Beef Ribeye Steaks, cut 1-inch thick
1 cup Cookwell & Company Garlic & Molasses Marinade
1 to 2 Tablespoons Adams Reserve Steak au Poivre Rub
2 Tablespoons Butter
2 teaspoons Adams Reserve All Purpose Rub
1 bag (10 oz.) Steak Mate Thick Cut Mushrooms
Place steaks and marinade in a large plastic bag or non-reactive dish; turn steaks to coat
. Marinate 30 to 60 minutes. Discard marinade; seaon steaks with Steak Au Poivre Rub.
Prepare charcoal fire or heat gas grill on High 10 minutes with lid closed.
Meanwhile, melt butter in a large skillet over Medium-High heat 3 minutes or until foamy.
Stir in All-Purpose Rub; saute mushrooms in butter 6 to 8 minutes or until tender. Remove
pan from heat; cover to keep warm.
Grill steaks 4 inches above Medium heat 7 to 10 minutes per side. Remove when the internal
temperature in center of steaks reaches 140F or 150F for Medium-Rare to Medium doneness.
Serve mushrooms with steaks.
No Nutritional Information Available