Thread: Quick Marinade for Ribeye

When you start using words like "shiznit", then I know we are getting somewhere --both in grilling a steak and in the areas of familiarity. So, later dawg.

Justin

hmm, sounds like I offended you. sorry man.

Originally Posted by celticstone

hmm, sounds like I offended you. sorry man.

No not at all !! --man, I never can convey my real feelings when on these forums --- I was happy to see such a relaxed environment begin to develop --I'm a total casual type of guy - let the slang begin and I was just trying to continue the good vibes.


Justin

Note to self: start using those smiles more often.

p.s. I mean I'm from southwestern Louisiana --you can't be pretentious when you're from southwestern Louisiana -- Later, babe

sorry justin sometimes I read things differently. dude I just posted that recipe in off topic "steak au poivre with roasted potatoes". Give it a try and tell me what you think. In the words of Dave Chappelle in half baked "its the shiznittlebamsnipsnapsack."

I'll take a gander at it. Later,

Justin

The slicing across the grain was a neat thing I picked up from FoodTV several years ago. They were discussing how most people don't properly cut up the turkey breast. I did it the way they showed, and it was much, much more tender. I've been stuck carving turkey during the holidays ever since.

A good one for hamburgers (don't know how I missed this one) is take your hamburger, add salt, pepper, garlic (notice the trend?) and your favorite BBQ sauce in a bowl and mix. The amount of sauce varies, but you're looking for a very moist but not too wet consistency. You can add fresh diced onions in the mix as well. Make into patties & grill. The sugar in the sauce gets all carmelized & yummy.

Doing something like whole fryer chickens or cornish game hens you have new choices. You can put things under the skin or inside the cavity of the bird. A cornish game hen with some sweet yellow onions in quarters or eights, a couple of sprigs of rosemary and a clove or two of garlic inside the cavity is pretty hard to beat.

Beer can chicken rocks. The new holders they have make it very easy to do. The neat thing is the aluminum helps conduct heat, so you're cooking from the inside out as well. Choose your beer wisely guys. A nice German amber-to-dark with lots of malt is quite nice. Cook this on a smoker over low heat, and it will be falling off the bone tender.

Lots of folks choose their steaks poorly. I know I've picked up several duds over the years trying to learn what to look for. Find a place with a good butcher block. Our local Albertsons stores have an excellent butcher block, even better than some of the butchers around town. Marbling in a steak is a must. "Oooo... it's fat!" Yes dear, and it will melt and make the steak very juicy.

Resting your meat after cooking is another place folks commonly botch it. Let the meat rest at least 10 minutes after it comes off the grill. With brisket, at least a half an hour and I don't care how hungry they are or what they threaten you with. Resting lets those juices return into the meat. If you cut immediately, those juices end up on the plate. I always have bread with my steak, so I don't mind

Originally Posted by celticstone

but in all honesty justin kyle was right about leaving steaks plain. ribeye has a high marbling content, so you can rub it with melted butter, sprinkle with salt and fresh cracked black pepper and you are done. the high marble content does just the trick for the flavor if you just let it rest after grilling. or in the words of Woody Harrelson in the cowboy way "Knock off its horns, wipe its ass and put it on a plate." nuff said..

Yep. Just bring old Bessie over here and I'll carve off what I want.

My little brother likes his steak so rare a good veterinarian could have it walking again in under 15 minutes. But he won't touch sushi

Originally Posted by celticstone

hey kyle, next time try apple cider vinegar instead of the apple juice. great tangy flavor and more tenderizing properties. smart move on the cross bias cut, it actually makes the meat easier to chew.

Will do. Thanks for the tip!

if you get a chance kyle look at the filet mignon recipe I posted in off topic. I think youll like it. its the steak au poivre with roasted potatoes.

Been there, seen that, left my comments

Originally Posted by jaegerhund

...... Come on, we need some more info from our northern, western, and eastern brethren and our brothers from other countries --- it's good to get something new and a little exotic.

Justin

My (Thai) wife has a great marinade that we use for ribeyes and new york strips - I just tied her down (like most good cooks, she doesn't measure anything), and it came out something like this:

1 T Worcestershire
1 T Oyster Sauce
1 t Thin Soy Sauce
1/2t sugar (she uses Palm Sugar, but any will do)
1 clove Garlic (minced)
salt,pepper to taste

marinate the steaks for 10-20 minutes
grill


if you've never cooked with Oyster Sauce, it adds a real, rich beefy flavour to pretty much whatever its cooked with - go figure.

so - there ya' go - we live in NORTH Idaho (in the WEST), and she's definitely from the EAST and, trust me on this, she's quite EXOTIC.

-whatever

-Lou