2 Ribeye Steaks Boneless (1 pound each)
½ cup apple cider vinegar
¼ cup soy sauce
2 tablespoons extra virgin olive oil
2 tablespoons packed dark brown sugar
1 tablespoon minced garlic
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
½ teaspoon black pepper
For the Tequila Barbecue Glaze:
1 cup barbecue sauce
2 tablespoons tequila
1 tablespoon soy sauce
½ teaspoon Worcestershire sauce
1 tablespoon packed dark brown sugar
¼ teaspoon garlic powder
¼ teaspoon smoked paprika
½ teaspoon seasoned salt
For the Ribeye Steak Marinade: Whisk together all ingredients and pour into a large freezer sized bag. Next add Ribeyes and marinade in the refrigerator for at least 6-8 hours. For the Tequila Barbecue Glaze: In a small sized pot, add barbecue sauce, tequila, soy sauce and Worcestershire sauce over medium heat. Once the mixture begins to bubble, whisk in brown sugar, garlic powder, paprika, and salt and mix until combined. How To Grill Ribeye: Remove steaks from marinade and season with salt and ground black pepper. Place steaks on medium grill. Grill steaks for 3-5 minutes on each side depending on level of doneness you prefer and thickness of steaks. Next brush glaze on both sides of each steak and grill an additional minute on each side until glaze caramelizes. Transfer steaks to a plate and allow to rest for at least 5 minutes. Once rested, serve with additional glaze.