Grilled CATALINA Rib-Eye

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4 servings, 1/4 recipe (112 g) each

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Make It

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  • Mix first 3 ingredients. Pour half over steaks in shallow dish; turn to coat both sides of each steak. Refrigerate 30 min. to marinate.
  • 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.
  • Transfer steaks to cutting board; cover. Let stand 10 min. Cut across the grain into thin slices.

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.


  • 4 servings, 1/4 recipe (112 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (112 g) each
Calories 240
% Daily Value
Total fat 14g
Saturated fat 5g
Cholesterol 95mg
Sodium 640mg
Carbohydrate 3g
Dietary fibre 0g
Sugars 3g
Protein 24g
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 10 %DV

* 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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