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Grilled CATALINA Rib-Eye
Grilled CATALINA Rib-Eye

Grilled CATALINA Rib-Eye

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Cook Minutes 45 Min
Prep : 15 Min Cook: 30 Min
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup KRAFT Catalina Dressing, divided
2 Tbsp. soy sauce
1 Tbsp. Sriracha sauce (hot chili sauce)
2 boneless beef rib-eye steaks (1 lb./450 g), 3/4 inch thick
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Step 1
Mix first 3 ingredients. Pour half over steaks in shallow dish; turn to coat both sides of each steak. Refrigerate 30 min. to marinate.
Step 2
Heat barbecue to medium-high heat. Grill steaks 4 to 5 min. on each side or until medium doneness (160ºF), brushing with remaining dressing mixture for the last few minutes.
Step 3
Transfer steaks to cutting board; cover. Let stand 10 min. Cut across the grain into thin slices.
Kraft Kitchen Tips!
Basting Sauce Safety Tip
When brushing poultry, meats or fish with sauce during grilling, be sure to discard any unused sauce. Then, serve the grilled food with fresh sauce to ensure that no bacteria from the raw meat contaminates the cooked meat.
Keeping it Safe
Always wash hands after handling raw meat. Never place cooked food on the same platter that the raw food was placed on. Use clean plates for cooked meats. Discard any leftover barbecue sauce that has been in contact with raw meat, fish or poultry.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 5 g
25 %
Cholesterol 95 mg
Sodium 640 mg
27 %
Carbohydrate 3 g
Fibre 0 g
Sugars 3 g
Protein 24 g
Vitamin A
0 %
Vitamin C
0 %
2 %
10 %
4 servings, 1/4 recipe (112 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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