Bone Suckin' BBQ Sauce, and uses their teriyaki-inspired Bone Suckin' Yaki Sauce as the perfect marinade for steaks grilled to perfection. You can also use this recipe for venison backstrap or tenderloin, but marinate overnight if using game.
1 Ribeye Steak for each person you're feeding
Bone Suckin' Yaki Sauce (1 bottle is more than enough for 4 good-size steaks)
Using a fork, pierce the steaks on each side a few times. Place the steaks in a resealable plastic bag and pour in enough Bone Suckin' Yaki Sauce to at least coat the steaks well for marinating. Marinate the steaks in the refrigerator for at least 1 hour to allow the flavors to penetrate. Remove from refrigerator and let stand at room temperature for 20 mins. In the meantime, preheat your grill to high. Remove steaks from bag, discarding the used marinade. Grill the steaks until done to your preference (the Bone Suckin' folks recommend 5 mins per side, with the center reaching 130 degrees for Rare, 145 degrees for Medium Rare, 160 degrees for Medium, 165 degrees for Medium Well, and 170 degrees for Well Done). Remove steaks from grill and let them rest for 5 minutes to allow the juices to "redistribute", then serve.