Marinated Rib Eyes Recipe 
 
2 beef ribeye steaks (about 1 inch thick and 12 ounces each)
1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper 

Directions: 
Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. 
Pour remaining marinade into a large resealable plastic bag; add the steaks. Seal bag and turn to coat; cover and refrigerate overnight. 
    
Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160° well-done, 170°). Warm reserved marinade; serve with steaks.