Thread: Quick Marinade for Ribeye

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

Justin

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"

that recipe and prep sounds damn good kyle. there are about 100 ways to cook a steak, i have charred on the grill slightly and finished in a cast iron skillet in the broiler, grilled on flat tops, ive even used a pie pan and an industrial sized toaster oven. if you like the flavor of red meat and no how to light a fire, its something you can rarely screw up. and it goes great with a side of eggs and a cup of good coffee in the morning. damn it im starving now. throw one on the grill for me justin.

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.

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

well, its been what ive done for a livng since I was old enough to work. I have been the kitchen manager for a casual dining steak house for the last five years, but that does not make me an expert. And i agree with ya, especially if we got some pittsburgh/new york/chicago guys here that could chime in with some kickass recipes. maybe a texan with a good beer bbq recipe would rock.

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..

Got some Aussies here too, maybe they now how to put a little steak on the barbi. I don't know the far reachings of grilling steak but there's got to be some neat styles from around the world --I mean it's meat on a grill. If you're not an expert on this, well then I don't know. Later,

Justin

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

Justin

give me a little while and i will dig out my recipe for pan seared filet mignon in a cognac glaze with new potatos'. its the shiznit.