ISO Ruby Tuesday's Marinade

[countryangel]

I am in search of the recipe or a similar one to what they use at Ruby Tuesday's to marinde the ribeye steaks in before they cook them. They are the best steaks:p and my husband would love to have the recipe as he does all the grilling in our house! That's about the only way I can get him to cook! lol:D

Thanks,
Susan

[DeBora4BobbyL]

Maybe someone has the recipe. My DH grills too and he loves ribeyes!

[cat lover]

I've been doing a search , but had to stop(we've had some bad storms today); so far all I have found is that it is a lime juice marinade they use on their chicken and steak; but I'm still looking!

[ajrsmom]

I've been doing a search , but had to stop(we've had some bad storms today); so far all I have found is that it is a lime juice marinade they use on their chicken and steak; but I'm still looking!

Me too. We are probably searching in the same places, lol!

[cat lover]

That's funny!! LOL

[cat lover]

I'm still looking, but haven't found anyhting yet other than the lime marinade I told about above!

[cat lover]

I am in search of the recipe or a similar one to what they use at Ruby Tuesday's to marinde the ribeye steaks in before they cook them. They are the best steaks:p and my husband would love to have the recipe as he does all the grilling in our house! That's about the only way I can get him to cook! lol:D

Thanks,
Susan

I have never found a copy cat of that marinade, but just came across this rub and maybe your DH would like it!
This is a Wolfgang Puck recipe!

Dry-Rub Marinated Rib-Eye Steaks With Grilled Onions And Sweet-And-Spicy Dipping Sauce

However you cook your rib-eyes, let them rest for 10 minutes on a foil-covered platter to give the bubbling-hot juices time to settle back evenly into the meat. Then transfer them to serving plates and sit back to watch your guests, whatever their gender, enjoy a truly manly main course.


SWEET-AND-SPICY RUB
4 Tbs. brown sugar
4 Tbs. onion powder
4 Tbs. garlic powder
4 Tbs. herbes de Provence
4 Tbs. dried oregano
2 Tbs. mild paprika
2 Tbs. mustard powder
2 Tbs. kosher salt
4 tsp. cayenne
4 tsp. ground coriander
2 tsp. black pepper

MARINATED RIB-EYE STEAKS
4 rib-eye steaks, 10 to 14 oz. each
Extra-virgin olive oil

GRILLED ONIONS
3 medium yellow onions, trimmed and peeled, each cut crosswise into four 1/2-inch thick slices
3 Tbs. extra-virgin olive oil

SWEET-AND-SPICY DIPPING SAUCE
1/4 C. apple cider vinegar
2 Tbs. honey
1 red or green jalapeno chile, halved, stemmed, seeded, and minced
1 Tbs. chopped fresh oregano leaves
Kosher salt

Directions
First, prepare the Sweet-and-Spicy Rub: In a mixing bowl, combine all the rub ingredients and stir well. Store in an airtight container at room temperature until ready to use. Trim the steaks. On a large platter, sprinkle them all over on both sides with 1/2 C. of the rub and, with your fingers, rub the seasonings into the meat thoroughly. (Reserve the remaining rub for the Grilled Onions and other uses.) Cover the steaks with plastic wrap and refrigerate for at least 1 hour or as long as overnight. Set the rack of an outdoor grill 6 inches above the fire bed. Prepare a hot fire. Moisten a clean cloth or paper towels with olive oil and, holding the cloth or towels with long grilling tongs, carefully oil the grill rack. Place the steaks on the grill and close the cover. Cook the steaks until nicely browned and done to your liking, 6 to 8 minutes per side for medium-rare. Remove them from the grill to a clean platter, cover with aluminum foil, and leave them to rest for 10 minutes to allow the juices to settle back evenly into the meat. Meanwhile, prepare the Grilled Onions: Coat them evenly with the olive oil and sprinkle them on both sides with 1 Tbs. of the Sweet-and-Spicy Rub. Place them on the grill and cook until nicely browned, about 5 minutes per side. While the onions are grilling, make the Sweet-and-Spicy Dipping Sauce: In a small bowl, combine the vinegar, honey, jalapeno, oregano and salt. Whisk well until the honey has dissolved. Pour the sauce into four small decorative dipping bowls and place each one beside a large serving plate. Transfer the steaks to the serving plates and top them with the grilled onion slices. Serve immediately. Serves 4.