Peppery Rib Steaks
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Vegetable oil||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Chili powder||1 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Pepper||1⁄2 Teaspoon (Seasoned Or Cracked)|
|Beef rib eye steaks||4 , cut 3/4 to 1 inch thick|
In shallow glass dish, combine all ingredients except steaks.
Add steaks; turn to coat with marinade.
Cover and refrigerate at least 2 hours or overnight.
Drain steaks; reserve marinade.
Grill steaks, on uncovered grill, over medium-hot Match charcoal briquets about 15 minutes or until cooked, turning and basting often with marinade.