Teriyaki Buffalo Rib-eyes
Tuesday, 12 May 2009
DescriptionRick Browne, Ph.B., host of the PBS show “Barbecue America” and the author of The Best Barbecue on Earth and nine other books, is supplying articles and recipes to the Fiery Foods & Barbecue SuperSite.
At a glance
4 BIG eaters or 8 small ones
4 buffalo rib-eye steaks, 12 ounces each
Combine soy sauce, garlic, brown sugar, lemon juice, oil, onion and pepper. Pour over the steak, cover and refrigerate for 6 hours or (ideally) until the next day.
This recipe is from the article "Rabbits, Rattlesnakes, and Reindeer" by Rick Browne, Ph.B