BEST STEAK MARINADE IN EXISTENCE | ALLRECIPES
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
Provided by Kookie
Categories Side Dish Sauces and Condiments Marinade Recipes
Total Time 15 minutes
Prep Time 15 minutes
Yield 1 1/3 cups
Number Of Ingredients 10
Steps:
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Nutrition Facts : Calories 145.2 calories, CarbohydrateContent 5.6 g, FatContent 13.6 g, FiberContent 0.9 g, ProteinContent 1.4 g, SaturatedFatContent 1.9 g, SodiumContent 688 mg, SugarContent 1.7 g
RIB EYE STEAK (BONE-IN) RECIPE - FOOD.COM
Bone in rib eye steak is the best cut of meat to prepare at home. They are easy to cook, they taste great, and I haven't met a person who doesn't love this recipe. The greatest part about preparing a steak is it couldn't get any easier. Got this recipe from the Associated Content.
Total Time 21 minutes
Prep Time 15 minutes
Cook Time 6 minutes
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- First take the steak out of the fridge and salt it to taste. Next, rub some olive oil on both sides of the steak. Now salt again, and pour your crushed peppercorns on to your likings.
- Now here's the important part leave your steak on the counter for about 30 minutes so it can reach room temperature. If you cook while it's still cold it won't cook thoroughly, and you'll have some cold spots in the center. While you're waiting for your steak to reach room temperature, start heating up your grill, or broiler.
- This is the most important part. Allow your grill, or broiler to get really hot before you throw your steak on it. It will cook all the way through very quickly and seal in the juices. So now you are ready to start cooking.
- Grab the steak with tongs or by hand, do not use a fork, and put it on the grill, or broiler. You should only have to flip the steak twice, and more and it's considered counterproductive.
- It should take about 3 minutes on each side to be just under medium. If you're not used to cooking steaks use a cheap poker thermometer, and get a reading. 140 degrees would be considered medium rare, 160 would be medium, and 180 would be really well done. This steak is best between 140-155 degrees.
- When the steak is done cooking take it out, and place it on a glass plate. Let the steak rest for 3 minutes, and you'll notice all kinds of juices just pouring out of the meat this has all the flavor so don't drain it.
- Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.
Nutrition Facts : Calories 0, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 0, CarbohydrateContent 0, FiberContent 0, SugarContent 0, ProteinContent 0
More about "marinade for rib eye steak recipes"
RIB EYE STEAK (BONE-IN) RECIPE - FOOD.COM
Bone in rib eye steak is the best cut of meat to prepare at home. They are easy to cook, they taste great, and I haven't met a person who doesn't love this recipe. The greatest part about preparing a steak is it couldn't get any easier. Got this recipe from the Associated Content.
From food.com
Total Time 21 minutes
Calories 0 per serving
From food.com
Total Time 21 minutes
Calories 0 per serving
- Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.
See details
BEST STEAK MARINADE IN EXISTENCE | ALLRECIPES
This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.
From allrecipes.com
Reviews 4.6
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Marinade Recipes
Calories 145.2 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 15 minutes
Category Side Dish, Sauces and Condiments, Marinade Recipes
Calories 145.2 calories per serving
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
See details
RIB EYE STEAK (BONE-IN) RECIPE - FOOD.COM
Bone in rib eye steak is the best cut of meat to prepare at home. They are easy to cook, they taste great, and I haven't met a person who doesn't love this recipe. The greatest part about preparing a steak is it couldn't get any easier. Got this recipe from the Associated Content.
From food.com
Total Time 21 minutes
Calories 0 per serving
From food.com
Total Time 21 minutes
Calories 0 per serving
- Heat up a pan to a high temperature, and pour these juices into the pan with 2 tablespoon of balsamic vinegar. If the pan is hot enough it will sizzle and start to caramelize instantly. Give it about 10 seconds, and then pour it on top of your steak, and serve.
See details
WORLD'S BEST STEAK MARINADE | BBC GOOD FOOD
Steak Marinade
From bbcgoodfood.com
Reviews 5
Total Time 5 hours
Cuisine American
From bbcgoodfood.com
Reviews 5
Total Time 5 hours
Cuisine American
- Top with butter and garnish with fresh parsley if desired
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BOURBON STREET RIB-EYE STEAK RECIPE | ALLRECIPES
Remove the rib-eye steaks from the marinade, and shake off excess. Discard the remaining marinade. Grill the steaks on high, 1 to 2 minutes per side, to sear the meat. Move the steaks to a cooler …
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BOURBON STREET RIB-EYE STEAK RECIPE | ALLRECIPES
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I don't know if this is "THE BEST" steak marinade, but it comes in close. I used this on two pretty large NY stips and it came out great! I cut the olive oil down to 1/4 c. and used all minced garlic, no …
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