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rib-eye steaks, marbled
Cavender's seasoning
seasoned meat tenderizer
chipped garlic, minced
Worcestershire sauce

Soak and rub in Worcestershire sauce on both sides of
steaks. Then pierce top side with fork at 1-inch spacings.
Cover top with light coating of seasoned meat tenderizer.
Lightly cover again with Cavender's seasoning. After season-
ings soak into meat for about 3 minutes, sprinkle with minced
garlic. Then turn over and do the same to the other side. If
time permits, put in refrigerator 4 hours or more, taking them
out 1/2 hour before charcoal time. If time does not permit,
let stand 1 hour unrefrigerated, then cook 6 minutes on each
side for 1 1/4-inch thick steaks (medium).

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