2007-08-13 12:25:49 · 9 answers · asked by Satish B 1 in Food & Drink ➔ Beer, Wine & Spirits
Sounds wonderful!! Take thick cut rib-eyes & marinate in a mixture of Jack Daniel's, worchester sauce, brown sugar, fresh ground pepper & garlic. Drizzle with olive oil, then grill over medium/hot coals til medium rare. Serve with a fresh garden salad, grilled corn on the cob & homemade garlic toast - Yummy!!
2007-08-13 13:39:55 · answer #1 · answered by sandypaws 6 · 0⤊ 0⤋
Ooh baby. Just a little cracked pepper and sea salt before cooking. Prime only. Porterhouse is my favorite. You get the best of both worlds. 2 inches thick if you please.
Personally I like 'em rare. Cool center. 2.5 minutes per side on a 500 degree wood fired grill...done.
Damn, now I want a steak. Thanks for that.
2007-08-13 16:21:00 · answer #2 · answered by pitboss 4 · 0⤊ 0⤋
H*** YA!! I love the Espresso Ribeye from Outback. Just dont go and ruin any steak with steak sauce.
2007-08-13 13:56:16 · answer #3 · answered by Joe 3 · 0⤊ 0⤋
Far Western Restaurant: 11 miles from Santa Maria CA in Guadeloup.
Can't beat it.
2007-08-13 12:48:33 · answer #4 · answered by Anonymous · 0⤊ 1⤋
it would be a waste of four large steaks to not flame grill them, ideally with hardwood charcoal like mesquite, hickory, or applewood. i might even recommend identifying to purchase a conveyable grill with lid in straight forward terms for this objective, in case you have not have been given one. it is probable some high priced meat. the biggest to dealing with thick steaks is to substantiate to enable them back as much as room temp earlier cooking, or you would be overcooking the outdoors to get the interior performed on your decision. Having the middle of the beef at room temp reduces the quantity of heat pass it is had to get it to suited doneness. That extra 40-60 ranges makes a huge distinction. Char the beef over very heat coals, as warm as you will get for a pair minutes on the two area, looking at and turning to maintain from burning. you ought to use a sprig water bottle on the coals to regulate super flame-ups. as quickly because it seems deliciously charred, then pass to decrease oblique warmth with the lid directly to end to doneness. i for my area choose doneness based on the feel while gently urgent down on the beef, yet that takes some journey. A meat thermometer is better to commence with to learn doneness. in case you're cooking for your self, you may continuously decrease into the middle of the beef to tell the doneness, as you would be reducing into it on the plate in short order in any case, so as which you will besides get it precisely the way you like so as which you do not could placed it lower back on the grill. you besides might could permit the beef relax for 5-10 minutes earlier eating, to allow the moisture equalize. Marinating 25 ounce 2 in. thick steaks is a damaging theory in the event that they're suited grade cuts, as maximum presents of that nature are likely to be suited grade. Marinating can destroy them. Flame grilling brings out the flavour of the beef on my own, with at maximum salt and pepper as a seasoning, or a sauce on the area. protecting the flavour of large crimson meat is purely incorrect on any such good sort of stages. bypass away marinating for extra low priced cuts like sirloin, tri-tip, flank steaks, or comparable.
2016-10-15 05:46:41 · answer #5 · answered by ? 4 · 0⤊ 0⤋
Rib Eye? You bet!
2007-08-13 12:54:28 · answer #6 · answered by Bert C 7 · 0⤊ 0⤋
Count me in!!!!!!!!!! How about a baked potato and a beer to go with that!
2007-08-13 13:37:26 · answer #7 · answered by Lisa T (Stop BSL) 6 · 0⤊ 0⤋
http://www.brothersebastians.com/inresource.htm
2007-08-13 12:42:01 · answer #8 · answered by .·.¹³ LaSh3s¹³.·. 4 · 0⤊ 0⤋
Uncooked flesh is pretty gross.
Well done.
2007-08-13 12:49:58 · answer #9 · answered by Memetics 2 · 0⤊ 4⤋