Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Marinated Ribeye Steaks


6 Ribeye steaks, 10-12 ounces each

3 Tbl Lemon pepper

1 cup soy sauce

1 Tbl onion powder

1 Tbl garlic powder

1 TbL sugar

1 tsp dry ginger

1 tsp paprika

2 Tbl Garlic, minced

2 Tbl Liquid Smoke

2 Tbl Steak seasoning


Mix all ingredients except the steak seasoning together in a bowl. Place the steaks in a gallon-sized Ziploc bag (no more than 2 steaks per bag) and pour enough marinade into the bag to cover the steaks halfway when they are laying flat. Squeeze all excess air out the bag and seal. Allow the steaks to marinate in the refrigerator, lying flat, for no longer then two hours. Remove steaks from refrigerator 30 minutes before grilling.

Sprinkle the Ribeyes with the steak seasoning

Prepare grill and cook steaks over direct-high heat cooking until desired doneness is reached, about 10-12 minutes for medium rare. Turn the steaks once during cooking.

Yield: 6 servings

Recent Recipes

Stewed Squid

In a 2 quart sauce pan, heat the oil over medium and sweat the garlic and the crushed red pepper…

Read more

Cinnamon Cream Syrup

This pairs perfectly with Sweet Potato Pancakes. It may be better than the pancakes themselves (and they’re great). But try this recipe on regular pancakes, waffles, and French toast.

Read more

Sweet Potato Pancakes

I ate my first sweet potato pancake during my only visit to Gatlinburg, Tennessee. My family, along with another couple and their young children rented a cabin in the mountains during spring break. I woke every morning and headed into town for breakfast. I would imagine Gatlinburg has more pancake houses per capita than any place on the planet. My problem is that I never found a good-tasting pancake until I happened across sweet potato pancakes at one of the pancake houses. We serve a version of this recipe at The Midtowner. The Cinnamon Cream Syrup is a must.

Read more