Ingredients

The following ingredients have 4 Servings
  • 2- 10(ounce) Strip Steaks
  • 1/2 c. Soy Sauce
  • 1/2 c. Honey
  • 1 tsp. Fresh Ginger, (grated)
  • 1/4 c. Canola Oil
  • 1 tsp. Garlic Powder
  • 1/2 tsp. Black Pepper

Instruction

  • Start by whisking all ingredients together in a bowl until well blended. Add the marinade and steaks to a resealable plastic bag and refrigerate for at least 4 hours or up to 24 hours.
  • Remove the steaks from refrigeration at least 15 minutes before grilling, discard the marinade. Place the steaks on the grill and cook 4-5 minutes until the meat is slightly charred. Turn the steaks over and cook for another 3-10 minutes depending on your preference. (Cooking times may vary depending on the heat of your grill and how you like your steak: rare, medium, well, etc. We prefer ours at the medium to medium well range; which is an internal temperature at around 150 degrees F.)
  • Allow the meat to rest for 5 minutes before serving to allow the juices to settle. If serving a crowd, I also like to slice the steaks and place on a platter to serve family style.