"“When we go camping, we put frozen steaks in the marinade in a sealed plastic container at the bottom of our cooler. By the second night, they’re thawed, tender and ready to cook.” —Louise Graybiel, Toronto, Ontario..."
INGREDIENTS
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1/2 cup barbecue sauce
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3 tablespoons olive oil
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3 tablespoons Worcestershire sauce
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2 tablespoons steak sauce
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1 tablespoon red wine vinegar
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1 tablespoon reduced-sodium soy sauce
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2 teaspoons steak seasoning
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1 teaspoon hot pepper sauce
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1 garlic clove, minced
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4 beef ribeye steaks (8 ounces each)