Juicy Marinated Ribeye Steaks

1/4 cup canola oil
1/2 teaspoon onion salt
1/4 cup root beer
1/2 teaspoon ground black pepper
2 tablespoons Worcestershire sauce
1/2 teaspoon dried basil
2 tablespoons teriyaki sauce
1/2 teaspoon ground thyme
2 tablespoons steak sauce
1/2 teaspoon dried rosemary
1 teaspoon garlic salt
4 (6oz) boneless ribeye steaks

-Mix all of the ingredients, except the steaks, in a bowl
-Arrange the ribeye steaks in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Marinade in the fridge for 3-4 hours, flipping meat once halfway through.
-Preheat the grill to medium-high heat and lightly oil the grate
-Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade. Allow the steaks to come to room temperature.
-Cook the steaks until they are beginning to firm and are hot & slightly pink in the center, 5-7 minutes per side. A meat thermometer inserted into the center should read 140 degrees F for medium
Serves 4