2 Ribeye steaks (1 1/2” Thick)
Seasonings to taste: Garlic Powder, Onion Powder, Salt,
Pepper or mixed Seasoning
1 cup Italian Dressing
1/4 cup Worcestershire sauce
1 Jalapeno sliced and seeds removed.
Slice meat into strips as wide as the meat is thick. Season meat to personal preference and place in plastic bag with the remaining ingredients. Mix bag contents and place inside refrigerator for 3-5 hours prior to cooking.
To cook: Preheat and place bag contents on medium heat Backyard Hibachi cooktop. Stir until meat is cooked to desired temperature and sauce is caramelized on meat.