Rib Eye Steak Marinade
1 cup apple juice (preferably organic and non-pasteurized)
1/4 cup soy sauce (or wheat-free tamari for you gluten free folks)
1/4 cup chopped onion
6 cloves garlic, minced
1 teaspoon freshly ground white pepper (black will do fine)
2 – 1lb bone-out rib eye steaks
Mix everything together in a bowl and let sit for one hour on the counter, stirring twice during this sitting period. Add steaks to a zip-top bag and pour in marinade. Seal the bag, making sure to remove as much air as possible to increase the amount of surface area covered by flavoring. Place the bag in your refrigerator and let sit overnight – or preferably a full 24 hours – making sure to flip it over halfway through the marinading process.
From here you can do whatever you want. I like to grill or roast it, depending on the weather. To roast, place steaks in a baking sheet, making sure to smother with the onion and garlic that were in the bag. Roast in a preheated 425F oven until the internal temperature reaches 155F, then lest rest for five minutes before slicing into thin strips.
We really liked this! Just have to think ahead cause it has to marinate overnight.