Marinated Rib Eyes

1/3 cup hot water
3 tablespoons finely chopped onion
2 tablespoons cider or red wine vinegar
2 tablespoons olive or vegetable oil
2 tablespoons soy sauce
1 teaspoon beef bouillon granules
1 garlic clove, minced
1/2 teaspoon paprika
1/2 teaspoon coarsely ground pepper
2 beef rib eye steaks (about 1 inch thick and 12 ounces each)

In a bowl, combine the first nine ingredients. Remove 1/2 cup marinade and refrigerate. Pierce steaks several times on both sides with a fork; place in an 11-in. x 7-in. x 2-in. glass dish. Pour remaining marinade over steaks; turn to coat. Cover and refrigerate overnight. Remove steaks, discarding marinade. Grill, uncovered, over medium-hot heat for 4-8 minutes on each side or until the meat reaches desired donness (for rare, a meat thermometer should read 140; medium, 160; well-done 170). Warm reserved marinade and serve with steaks.
Yield: 2 servings.