Ribeye Steak in a Soy, Orange Juice and Red Wine Marinade

Mix orange juice, soy sauce and red wine in a Ziplock bag. Place steaks into the marinade. Seal bag and marinate overnight or at least 4 hours in the refrigerator.

Remove steak from the marinade. Turn grill to high heat. When grill is hot, place the ribeye steaks on the hottest part of the grill. At this point, you are going to see a flare up. This is where the fat is dripping onto the fire. If the flame doesn’t go away in a few seconds, simply use your tongs to slide the steaks away from the open flame until the flame dies down and then move then back over the heat.

Continue to grill with the lid open for about 4-6 minutes. Flip the steaks over onto the other side, still over the hottest part of the grill and grill an additional 4-6 minutes for a medium-rare delicious steak.

Remove the steaks from the grill onto a plate and allow to rest for 5 minutes before serving. The resting period is important so that the juices don’t run out when you cut into the steak.

Marinade recipe from That Skinny Chick Can Bake.