Ingredients
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4 (1/2 pound) rib-eye steaks
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1 teaspoon garlic powder, or to taste
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1 teaspoon onion powder, or to taste
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salt and pepper to taste
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1 ¾ cups Worcestershire sauce
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⅓ cup brown sugar
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Vegetable oil for brushing grill
Directions
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Season steaks with garlic powder, onion powder, salt, and pepper; set aside.
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Place Worcestershire sauce and brown sugar into a large resealable plastic bag; seal the bag and shake to mix. Pour 1/2 of the marinade into another large resealable plastic bag. Place 2 steaks in each bag and turn to coat. Squeeze out excess air and seal the bags. Refrigerate for at least 1 hour.
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Preheat an outdoor grill for high heat and lightly oil the grate.
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Drain marinade from the bags into a small saucepan; bring to a boil and cook for 3 to 4 minutes. Set aside.
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Grill steaks on the preheated grill to desired doneness, about 7 minutes per side. Baste often with boiled marinade during the final 5 minutes of cook time. An instant-read thermometer inserted into the center of steaks should read 140 degrees F (60 degrees C) for medium doneness.
