Bloody Mary Ribeyes

Bloody Mary Ribeyes

Makes 4 servings


  • 4 Ribeye Steaks, cut ¾ inch thick
  • 2 cup bloody mary mix
  • 2 tbsp vodka
  • 2 tbsp vegetable oil
  • 1 tbsp water
  • 1 tbsp corn starch


  1. Mix 1¼ cups bloody mary mix with oil and vodka. Cover ribeyes with mix turning to coat. Refrigerate 2-4 hours
  2. Remove steaks from marinade and pat dry. Grill to desired doneness.
  3. Heat remaining bloody mary mix to a boil in saucepan while steaks are grilling. Slurry cornstarch and water and add to liquid in saucepan stirring constantly until thickened.
  4. Place steaks on serving plates and drizzle with thickened sauce. Serve immediately.