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Oak Planked Ribeyes with Balsamic Marinade

15-20 minutes
Yield: 4 servings


1/4 cup honey
1/4 cup balsamic vinegar
2 tablespoons vegetable oil
1 tablespoon soy sauce
1 tablespoon whole grain mustard
1 teaspoon ground cumin
1/2 teaspoon chili powder

4 boneless ribeye or New York strip steaks, about 3 pounds
1 - 15" F&F Oak Grilling Plank, soaked (optional)

  1. Combine marinade ingredients in a resealable plastic bag; add steaks and allow to marinate in refrigerator for 1 hour or up to 8.
  2. Preheat grill to high heat (400-500°F) and sear each side of each steak for 1 minute.
  3. Reduce grill temperature to 350 degrees, place soaked plank on grill and close lid. Heat plank for 3 minutes, flip plank, and place steaks directly on heated side of plank.
  4. Close lid and cook 12-15 minutes for medium (meat thermometer should read about 155 degrees) or until of desired doneness. Cooking times will vary depending on thickness of meat. Remove plank and steaks from grill and let sit for 5 minutes before serving.