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Message
Does anybody have a go to marinade for a ribeye steak?
Posted on 5/30/15 at 3:57 pm
Posted on 5/30/15 at 3:57 pm
I just picked up some choice rib eyes and I'm looking for a good 4-hour marinade recipe. Anybody got a go to for this? Thanks in advance.
10
Posted on 5/30/15 at 3:59 pm to nateslu1
Dry rub them if anything, but you don't need anything but salt and pepper. Focus on your sides and leave those things on the counter until you grill them.
Posted on 5/30/15 at 4:02 pm to Gaston
See my reverse sear thread. No need to marinade if they are decent steaks.
Posted on 5/30/15 at 4:04 pm to nateslu1
Salt and pepper and take your time. The steak itself has flavor. Let it out.
Posted on 5/30/15 at 4:05 pm to Tiger Ryno
I just bought some coffee rub that I can't wait to try on my next steak.
Posted on 5/30/15 at 4:08 pm to nateslu1
I haven't marinated a steak in 15 years. Am I missing out on something?
Posted on 5/30/15 at 4:18 pm to notiger1997
I haven't marinaded in a while either but I could see doing it if you wanted some ethnic variety like teriyaki or something. I can't justify it with a rib eye though
Posted on 5/30/15 at 4:53 pm to Powerman
Still amazed that some people marinate marbled beef in a liquid.
OP, leave those steaks on the counter until room temp. If you want more seasoning than Salt & Pepper - Try Cavendars, Lawrys Lemon Pepper, or Ede's.
Don't put anything wet on those steaks, please.... Unless it's garlic butter at the very end for a nice char.
OP, leave those steaks on the counter until room temp. If you want more seasoning than Salt & Pepper - Try Cavendars, Lawrys Lemon Pepper, or Ede's.
Don't put anything wet on those steaks, please.... Unless it's garlic butter at the very end for a nice char.
Posted on 5/30/15 at 5:04 pm to Janky
This is money. I put them on a plate with a wire rack, pat dry and salt them kosher salt both side. Park them uncovered in the fridge until 45 min or so before you cook them.
Pat dry and then liberly hit them w fresh cracked black pepper.
Pat dry and then liberly hit them w fresh cracked black pepper.
Posted on 5/30/15 at 5:06 pm to nateslu1
Please don't. Salt, pepper, and high heat on each side for 2-3 minutes is all a ribeye needs.
Posted on 5/30/15 at 5:09 pm to nateslu1
Dry Rub with Uncle Chris's Steak Seasoning. It's legit.
Posted on 5/30/15 at 5:15 pm to nateslu1
Stay away from oil based marinades.... Unless you like flame broiled
Posted on 5/30/15 at 5:18 pm to BIG Texan
My go to is kosher salt, put in oven (or cooler side of grill if using two zones) til it hits 115-120, put on grill (as hot as I can get it), after first flip I add oil (or garlic butter) and cracked black pepper, do the same after second flip, after second flip just leave it on there long enough to get a nice crust from oil and not burn the pepper.
Posted on 5/30/15 at 5:22 pm to TheSHU
quote:
Uncle Chris's Steak Seasoning.
Is that the stuff with the cheap looking label? Like fiesta seasoning? Worth a crap?
Posted on 5/30/15 at 6:37 pm to fatboydave
quote:
quote:
Uncle Chris's Steak Seasoning.
Is that the stuff with the cheap looking label? Like fiesta seasoning? Worth a crap?
Yes, it's very good.
Posted on 5/30/15 at 6:49 pm to nateslu1
if you're looking for something out of the ordinary, this is very good. it works well with the tenderness of the ribeye. but keep in mind there are some strong flavors at work with this recipe. a nice change of pace.
Chimichurri ribeyes
Chimichurri ribeyes
Posted on 5/30/15 at 6:59 pm to ssand
So, I had to try my coffee rub. This is a little piece of flat iron I am using for fajitas. The flavor is pretty good but has more of a kick than I would like for steak. Gonna have to lessen the rub amount, but it makes a good crust.
Posted on 5/30/15 at 8:01 pm to nateslu1
We were in Sam's today and a guy walked by with two full rib eyes in cryovac. I priced them a few minutes later 135.00 - 145.00 each. beside them in the basket he had a half gallon of Dale's sauce. Made my stomach hurt.
I still can't believe it.
Salt and black pepper and a hot grill only.
Please.
I still can't believe it.
Salt and black pepper and a hot grill only.
Please.
Posted on 5/30/15 at 8:13 pm to MeridianDog
MD, Dale's may be nothing more than mouth-puckering liquid salt, but out of curiosity I found this history of the restaurant that engendered said fluid.
Reminds me of old-school, downtown Jackson "fancy-dining" restaurants.
Reminds me of old-school, downtown Jackson "fancy-dining" restaurants.
Posted on 5/30/15 at 9:11 pm to DoctorTechnical
Scout's Honor
I have never owned a bottle of Dale's.
On my word. There will never be a bottle of that stuff in my house.
I have never owned a bottle of Dale's.
On my word. There will never be a bottle of that stuff in my house.
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