
...go a little crazy!

...go a little crazy!And, um...ignore the pepper, too.
Sorry.
Since I really don't know all that much about steak, I just grab whatever type I find when I start digging in the deep freeze.
I ended up with four Rib Eyes and four Kansas City.
I melt my butter in this awesome little butter melter. I'm sure it has a real name. All you Pampered Chef fans are cringing right now. My mom had ordered it at a party right before her death. When friends from work came to pay their respects they gave me her order. I love and still use all of the items.
Try them and let me know what you think.
Marinated Steaks
1/2 c. butter, melted
1/4 c. lemon juice
1/4 c. ketchup
2 T. Worcestershire sauce
2 T. cider vinegar
2 T. olive or vegetable oil
4 garlic cloves, minced
1 t. salt
1 t. sugar
1/2 t. hot pepper sauce
Dash cayenne pepper
6 beef rib eye steaks (about 1 inch thick and 12 ounces each)
In a large resealable bag, combine the first 11 ingredients. Add the steaks. Seal bag and coat; refrigerate for 6 hours or overnight.
Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 8-10 minutes or until the meat reaches desired doneness (for rare, a meat thermometer should read 140; medium, 160; well-done, 170).






That would be our white dog, Jackie 'O'. Our white dog who is litter box trained and never leaves the house...when we're in charge of her.