You won't believe it, but a well done steak with the moist, melt-in-your mouth flavor of a medium rare. All you need is cola, garlic powder, salt, pepper, bbq sauce and bacon.

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
4 hrs
total:
4 hrs 40 mins
Servings:
4
Yield:
2 steaks
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Score steaks on both sides in a diamond pattern using a sharp knife. Punch the fatty areas with the tip of the knife. Sprinkle a thin coating of garlic powder over both sides of the steaks, then sprinkle with salt and pepper. Rub to get the seasoning into all of the scores.

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  • Place steaks in a shallow dish, and pour the cola over them. Cover, and marinate in the refrigerator for 4 hours, turning steaks over every hour or so. During the last hour, coat the steaks with a thin layer of barbeque sauce.

  • Preheat an outdoor grill for high heat.

  • Lightly oil the grilling surface. Place steaks on the grill over high heat, and cook until almost burnt on each side, about 4 minutes per side. Reduce the grill's heat to medium-low, or move steaks to a cooler part, and place the bacon strips on top of them. Cover, and slow cook for 10 minutes per side.

  • Spread a thin layer of barbeque sauce over the steaks during the last few minutes of cooking, and allow it to cook until dry for a glazed effect.

Editor's Note:

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, type of meat, cooking method, etc., the actual amount of the marinade consumed will vary.

Nutrition Facts

661 calories; protein 23.4g 47% DV; carbohydrates 66.4g 21% DV; fat 32.7g 50% DV; cholesterol 86.9mg 29% DV; sodium 2498.5mg 100% DV. Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/17/2004
This recipe turned out very well. I used 3/4 inch delmonico rib eye steaks. They were very juicy and tender. I used a sweet brown sugar BBQ sauce. The cooking time worked well for the size of steaks I bought. Great recipe! Read More
(27)

Most helpful critical review

Rating: 1 stars
08/27/2007
Hated it Read More
(18)
27 Ratings
  • 5 star values: 11
  • 4 star values: 10
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 2
Rating: 5 stars
05/16/2004
This recipe turned out very well. I used 3/4 inch delmonico rib eye steaks. They were very juicy and tender. I used a sweet brown sugar BBQ sauce. The cooking time worked well for the size of steaks I bought. Great recipe! Read More
(27)
Rating: 4 stars
07/28/2012
As a Kosher Jew this worked fine for me without the bacon of course. Everything on the ingredients can early be found Kosher and the steaks can be cooked well enough to do away with any blood. Makes a dinner fit to share with the Rabbi. Read More
(19)
Rating: 1 stars
08/27/2007
Hated it Read More
(18)
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Rating: 5 stars
07/15/2007
This marinade is amazing. I've always thought I couldn't cook steaks on a grill but I followed this recipe carefully and my steaks were truly incredible. I was so proud!!! (I left off the bacon...didnt need it.) Thanks for a great recipe! Read More
(12)
Rating: 5 stars
01/30/2006
This was great. We rarely eat steak these days but this was a great way to eat it for sure. Easy as long as you have time to marinate it! We will cook this again for others for sure. Read More
(11)
Rating: 4 stars
06/11/2004
Good flavor but my husband complained about the bacon grease dripping onto the coals creating fire flare-ups. Read More
(8)
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Rating: 4 stars
08/25/2006
If you find the bacon is not getting done when moving to indirect heat try cooking the bacon indoors until about half-done. You could also fully cook it indoors and put it on the steak during the glazing. Read More
(8)
Rating: 5 stars
10/13/2004
The bacon grease was a problem so I took it off half way through. Great steak though! Family LOVED it! Read More
(7)
Rating: 2 stars
07/15/2005
The flavor was alright with the times listed my very nice ribeye was vastly OVER done and the Bacon was nearly still raw. I wound up having to cook the bacon further once I brought it inside. Read More
(7)