Thread: Quick Marinade for Ribeye

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.

A mixture of beer and salt applied continuously is great for spit-roasting chickens and piglets

yeah they actually make a vertical roaster that holds a can of beer and you just put the chicken on top, that way the beer can sits inside the chicken while roasting.

if you can afford it, skip the ribeye and just buy the whole loin. get one about 14 pounds, rub it with a mixture of brown sugar, kosher or sea salt and some sesame seed. set it in the bottom of a slow cooker set on 250 for about an hour and 45 minutes then let it hold at 140 degrees for 4 hours and you will have some damn tender, med rare to medium prime rib. save some juice and reduce it in a pan to make the au jus, put some garlic smashed potatoes with it and your good to go.

Alright fellas, please keep talking. (just like I'm not even here)

Justin