Tried somehing different with Ribeye Steaks. - JeepForum.com

 
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post #1 of 14 Old 05-12-2013, 09:32 PM Thread Starter
Hotshot
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Tried somehing different with Ribeye Steaks.

Just BBQ'd some ribeye steaks, man were they good. Marinated them in stubs steakhouse marinade, diluted with a can of Budweiser, a quarter bottle of Chris n pits hot BBQ sauce (not really hot at all) and about a cup of water. I let them marinate for 5 hours. Normally I don't marinate Ribeye Steaks but I'm glad I did it. Sautéed some asparagus, baked some potatoes. Thee best steak I've ever had. People in our family here who rarely ever finish their steaks eat every last bite.


.

Instead of throwing the marinade out I took two tri tips and put them in the same container and back into the fridge to marinate for a coupe of days. Mid week well BBQ one and freeze the other.

You guys need to try this combination of marinade on your next steaks.

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post #2 of 14 Old 05-13-2013, 05:39 PM
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Sounds good.

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post #3 of 14 Old 05-16-2013, 04:16 AM
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Droooooooling now....
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post #4 of 14 Old 08-06-2013, 09:26 PM
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Sounds like a good way to screw up a prime cut of meat. Marinades are for tough(er) cuts if you ask me. Best thing ive come across for a killer steak is a little olive oil, crushed fresh garlic and fresh rosemary mixed together and rubbed on the meat about 15 minutes prior to cooking. Grill 6 minutes a side... Perfect steak!
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post #5 of 14 Old 08-07-2013, 12:15 AM
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Quote:
Originally Posted by swirve View Post
Sounds like a good way to screw up a prime cut of meat. Marinades are for tough(er) cuts if you ask me. Best thing ive come across for a killer steak is a little olive oil, crushed fresh garlic and fresh rosemary mixed together and rubbed on the meat about 15 minutes prior to cooking. Grill 6 minutes a side... Perfect steak!
How thick a steak ?

The Devil is in the details and it makes a big differents .
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post #6 of 14 Old 08-07-2013, 12:44 AM
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Quote:
Originally Posted by phitmein

How thick a steak ?

The Devil is in the details and it makes a big differents .
Most store bought steaks are 3/4". I have mine cut at an inch. 6 minutes a side on a 1" thick steak is perfect for me, but then i like mine on the rarer side of medium
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post #7 of 14 Old 08-07-2013, 03:17 AM
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But once again, the Devil is in the details .

A two inch steak cooked at room temp in a cast iron pan very hot for 6 minutes a side is still rare and is very good and hard to beat .

I love grilling/smoking but unless you are going low and slow it is very hard to beat a steak cooked in cast iron quickly .

You can not cook a steak that quickly and expect it to taste like charcoal or whatever .

Just say'n .
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post #8 of 14 Old 08-07-2013, 07:24 AM
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Originally Posted by phitmein
But once again, the Devil is in the details .

A two inch steak cooked at room temp in a cast iron pan very hot for 6 minutes a side is still rare and is very good and hard to beat .

I love grilling/smoking but unless you are going low and slow it is very hard to beat a steak cooked in cast iron quickly .

You can not cook a steak that quickly and expect it to taste like charcoal or whatever .

Just say'n .
Love a steak cooked on a flat iron
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post #9 of 14 Old 08-07-2013, 11:51 AM
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I'm not a fan of marinating steak. I think that the moisture that the marinade leaves on and in the meat reduces the cooking temperature and slows the rendering of the fat. A good ribeye has melted fat oozing from the meat, is partially charred, but is still pink and juicy inside.

Marinated meat is usually gray inside and dryer on the outside, in my experience.

Of course, the taste of the marinade is great but that is not enough to balance out the changes in grilling characteristics for me. Now, if its a tough piece of meat, I'm all for it.

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post #10 of 14 Old 08-07-2013, 06:54 PM Thread Starter
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We rarely marinate a steak. Just had to try it and it was good. May of just got lucky?

I maple glazed some ribeye steaks a couple times and they were excellent. I coated them with brown sugar and fine cut fresh rosemary and cooked over a very hot fire.

The best tasting ribeye's I've cooked though is over a desert campfire. I use whatever old dead dry wood I can find laying on the desert floor, yucca, juniper. When its a bed of red hot coals, with little to no smoke coming off the fire, that's when I start to cook them.

Tonight we're having ribeye's on a charcoal grill seasoned with just a little salt and black pepper.

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post #11 of 14 Old 08-07-2013, 07:22 PM
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Originally Posted by Hotshot View Post

The best tasting ribeye's I've cooked though is over a desert campfire. I use whatever old dead dry wood I can find laying on the desert floor, yucca, juniper. When its a bed of red hot coals, with little to no smoke coming off the fire, that's when I start to cook them.
This is so true. Some of the best meals I have ever made were made on campfires.

There is nothing like a breakfast of steak and eggs over a fire of scraps of juniper or mesquite.

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post #12 of 14 Old 08-16-2013, 07:37 PM
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Try bear steaks or venison on the campfire like that...
Now I'm HUNGRY.

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post #13 of 14 Old 08-16-2013, 07:38 PM
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Originally Posted by OlYellerTJ
Try bear steaks or venison on the campfire like that...
Now I'm HUNGRY.
That just slightly aroused me
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post #14 of 14 Old 08-17-2013, 10:38 AM
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Quote:
Originally Posted by wilson1010

This is so true. Some of the best meals I have ever made were made on campfires.

There is nothing like a breakfast of steak and eggs over a fire of scraps of juniper or mesquite.
Me want!!!
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