Marinated Ribeyes

• 2 beef ribeye steaks (about 1 inch thick and 12 ounces each)
• 1/3 cup hot water
• 3 tablespoons finely chopped onion
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 teaspoon beef bouillon granules
• 1 garlic clove, minced
• 1/2 teaspoon paprika
• 1/2 teaspoon coarsely ground pepper

1. Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large shallow dish; add the steaks. Turn to coat; cover and refrigerate overnight.
2. Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Warm reserved marinade; serve with steaks.

beef ribeye, water, onion, red wine vinegar, olive oil, soy sauce, beef bouillon granules, garlic, paprika, ground pepper

Taken from www.tasteofhome.com/recipes/marinated-ribeyes/ (may not work)