Ingredients
1/2 cup barbecue sauce3 tablespoons Worcestershire sauce3 tablespoons olive oil2 tablespoons steak sauce1 tablespoon red wine vinegar1 tablespoon reduced-sodium soy sauce2 teaspoons steak seasoning1 teaspoon hot pepper sauce1 garlic clove, minced4 beef ribeye steaks (8 ounces each)
Preparation
In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight.
Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.
