Tweethmmm, I marinate in worchester sauce, cookies bbQ sauce and some grilling spices for a few hours.
Tweethey im going to be getting some ribeye meat, and im wondering how some of you prepare them?? Any hints would be helpful.
Tweethmmm, I marinate in worchester sauce, cookies bbQ sauce and some grilling spices for a few hours.
TweetI make very tiny cuts in the meat on the top and bottom sides of the meat. Then I put 1/4 stick of butter on the bottom of pan and 1/4 stick evenly over the steaks. Next I put garlic powder and some BBQ sauce all over the bottom and top. Salt/pepper of course (I personally don't use salt, but I season everyone else's that way). It'll soak for at least 2 hours and then I'll put it on the fire and let her rip....good stuff.
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That being said.......
TweetPEPPERED RIB-EYE OF BEEF
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1 (5 lb.) rib-eye of beef roast
1/2 c. whole black peppercorns, coarsely ground
1/2 tsp. ground cardamon seed
1 tbsp. tomato paste
1 tsp. garlic powder
1 c. soy sauce
3/4 c. red wine vinegar
1 c. water
Place beef in 9x13 inch baking dish. Combine pepper and cardamon seed in small bowl. Firmly press pepper mixture into beef. Combine tomato paste, paprika and garlic powder in medium bowl. Stir in soy sauce and vinegar. Pour marinade over beef. Cover and refrigerate at least 6 hours or overnight, basting occasionally. Remove beef from refrigerator. Let stand in marinade at room temperature 1 hour.
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STEAK MARINADE
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4 rib eyes
1/2 c. soy sauce
1/4 c. firmly packed brown sugar
1/4 c. pineapple juice
1/4 c. vinegar
1/2 tsp. garlic salt
Place steaks in shallow dish or bag. Combine ingredients and pour over steaks. Cover and marinate 4 hours in refrigerator.
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MARINATED ROAST
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1/2 c. dry red wine
1/4 c. vegetable oil
1/2 c. chopped celery
1/2 c. chopped green onions
3 tbsp. vinegar
1/4 c. chopped green pepper
1 (0.7 oz.) env. garlic salad dressing mix
1 1/2 tsp. Worcestershire sauce
1 (about 6 lb.) boneless rib-eye roast
Combine first 8 ingredients, mixing well. Place roast in a large ziploc plastic bag. Pour marinade mixture over roast. Seal bag and marinate 8 hours in refrigerator, turning occasionally.