Ingredients:
· ½ cup barbecue sauce
· 3tbsp Worcestershire sauce
· 3tbsp olive oil
· 2tbsp steak sauce
· 1tbsp rice vinegar
· 1tbsp reduced-sodium soy sauce
· 2tsp steak seasoning
· 1tsp hot pepper sauce
· 1 garlic clove, minced
· 4 beef ribeye steaks

Method:
In a large re-sealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate for four hours or overnight. Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°C; medium, 160°C), for five to seven minutes per side. Serve with grilled veggies, mashed potato or fries.