Thread: Quick Marinade for Ribeye

I'm about to throw some Ribeyes on the grill? Does anybody know a quick marinade for Ribeyes? thanks,

Justin

Salt, pepper and a little garlic works just fine

Depending on your cooking technique & heat, you could let them sit in your favorite BBQ sauce (Head Country, KC Masterpiece, etc.) for a few minutes. The downside to this is you really have to monitor for flame-up's.

I usually use a little pecan or hickory for smoke. My great grandfather, I am told, would keep green onions in the crawlspace under the house. When he was grilling, he'd pull some out & tie them in a bundle and toss that on the charcoal to give it a little extra flavor. Keep them wet & the fire low.

if you had some extra time you could let them soak in papaya juice for a couple hours. the acidic content helps bust down the tendons without affecting flavor. just remember to let the meat rest about 10 to 15 minutes after coming off the grill to seal in the flavor and allow the marbling to melt back into the steak.

There are also different lines of thought about the meat.

One is out of the fridge right to the grill. Some people say method one gets you a little better penetration of smoke, but it kills the heat on the grill pretty hard. Really only matters to us charcoal folks.

The second is to let the meat warm up to near room temperature before grilling. This method doesn't kill the heat, and proponents argue it actually cooks less time on the grill which yeilds a juicier, more tender steak.

Then there's the crowd that likes to hit it hard up front to sear the steak, then finish it on lower heat. The sear helps hold the juices in, while lower heat gets ya tender.

I'm about to put the ribeyes on the grill --just used white pepper, garlic powder and a little salt. But please continue discussing this for the next time. I'm a southern boy and we have our ways, but I would like to hear some other ideas (plus I'm not exactly a cook). thanks,

Justin

Talk about everything, not just the marinade part.

letting the meat set out to room temp does help tenderize, so does slow roasting, but that should be done in an oven or a shamm. the heat really doesnt make a difference, the temp really depends on the cut and and the temp you want your steaks. medium high to high for mid rare to medium (sear the outside without charring the inside) or medium to med low (sometimes called low and slow that way you dont burn the outside to crisp while trying to cook a steak med well to well. you can make marinades out of almost anything from coca cola to balsamic vinagrette.

For chicken, just soak overnight in 7 Seas Italian dressing. Shake off the excess & grill away.

I'm pretty plain for steaks: salt, pepper, garlic, something for smoke flavor (pecan, hickory, mesquite, etc), cooked to medium rare over charcoal.

For grilling, I prefer charcoal & using medium heat.

The brisket I cooked for New Year's eve was about a 3 day soak in coca cola. Did it right in the cryovac bag -- just slice a small hole, pour coke in the bag, seal with duct tape. I cut the bag open, drained & towel dried the brisket, then beat on it with a meat mallet to get my frustrations out. I then stabbed it repeatedly with a fork until I just couldn't stab anymore. I then applied dry rub (googe BRITU & you'll be pretty close) and wrapped in two layers of plastic wrap for about a day and half. Warmed to room temperature for about 3 hours before it hit the smoker. Started fat side up, flipping at 6 hours then every two hours after, sprayed with apple juice when flipping, cooked at 175-200 degrees. 20 hours laters I pulled it off the smoker, wrapped in two layers of aluminum foil finished in a 300 degree oven. Pulled it off and placed in an ice chest with towels to keep it warm while in transit. Once we arrived I just let it sit. 30 minutes later people are wanting to eat, and the thing had lost a whole 3 degrees of internal core temperature. Tore the foil open, waited half an hour, sliced across the grain. Best brisket I've ever made, period, hands down & I got witnesses!

sounds like we need to pick a centralized location and have an SRP cookout once a year. make it a "if you can make it, bring the coleslaw." kind of thing. might be a good chance to meet everyone outside of a screen and keyboard. maybe set up a water tank and let the kids play "dunk the honemeister"

Mr. Celticstone, sure you're not the steak master. Sounds like you know the works, babe. 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

Yeah, thanks to Kyle and Ilija also --all good info.

Justin