MARINATE RIB EYE RECIPES

Steps:

• For the marinade: Combine the soy sauce, brown sugar, molasses and 4 cups water in a saucepan over low heat. Stir until the sugar is dissolved. Let cool.
• For the spice rub: Mix together the rosemary, sage, black pepper and sea salt, and then set aside.
• For the roasts: Pierce the rib roasts with a knife to create small holes. Stuff the holes with the garlic spears and jalapenos. Transfer the roasts to a large tub or ice chest.
• Pour the cooled marinade into the ice chest, followed by the ketchup, pickle juice, Worcestershire sauce, spicy brown mustard, black pepper, salt, lemons, beer, limes, yellow onions, chopped garlic and ginger. Allow the roasts to marinate for at least 5 hours or up to overnight. (If marinating for more than 6 hours, ice should be added after the 6th hour.)
• Remove the rib roasts from the ice chest and pat dry. Apply the spice rub generously all over the roasts.
• Soak 3 handfuls of mesquite wood chips in a pan with 1 1/2 gallons of water.
• In a starter barrel or chimney, light natural wood charcoal. Allow to burn down to embers, about 15 minutes.
• Place the embers in a smoker and top with a small handful of soaked mesquite chips. Heat the smoker to 200 to 225 degrees F. Every 20 to 30 minutes check the charcoal and wood to see if more need to be added.
• Smoke the roasts until the internal temperature reads 140 degrees F, 6 to 8 hours. Turn and reposition the roasts every hour to ensure even cooking.
• Let the roasts rest for 5 to 10 minutes. Cut the ribs off and set aside. Cut the roasts into 3/4-inch steaks. Serve.

Steps:

• Season steak generously with salt and pepper. Sprinkle with sliced garlic and rosemary and set aside to marinate, 20 to 30 minutes.
• Heat oven to 450 degrees. Meanwhile, bring a pot of well-salted water to a boil. Add potatoes and cook at a brisk simmer until just done, 10 to 15 minutes. Drain and keep warm.
• Heat a cast-iron or other heavy skillet over high heat. Remove and discard sliced garlic from steak. (If left on, it will burn in the skillet.)
• When pan is hot, put in the steak and let brown well on one side, 4 to 5 minutes. Wait until steak forms a crust and comes away cleanly from the bottom to move it.
• Flip steak and transfer pan to oven, uncovered. Roast until juices begin to rise on surface of steak (you will see the droplets) and internal temperature is 120 degrees, 8 to 10 minutes. Remove steak from pan and let rest, tented with foil, for 5 to 10 minutes. (Residual heat will continue to cook the meat to medium-rare as it rests.) Warm a serving bowl for the potatoes and plates for the steak.
• Melt butter in a wide skillet over medium-high heat. Add potatoes and toss to coat and heat through. Sprinkle with salt and pepper. Add minced garlic and cook, stirring, until softened but not browned, 1 minute or less. Gently stir in parsley and lemon zest and transfer to serving bowl.
• Cutting on a slight diagonal, slice steak into 1/2-inch slices, then transfer to plates. If using, place a handful of greens next to the steak. Serve immediately, passing potatoes at the table.