RustyBumper
New member
for grilling!! :w00t: My favorite time of the year is upon us again so I thought that I would share one of my favorite recipes with everyone. This is a marinade that I use when with one inch to an inch and a half thick ribeyes.
1. Rinse meat and place in a pan large enough to season in and marinate.
2. Use a little extra virgin olive oil to lightly coat meat. This will aide in making sure that the meat does not stick to the grill.
3. Rub mustard (the amount you use is up to you) either on one side or both.
4. Use favorite seasonings, rubs, spices, etc on both sides of the meat.
5. Pour beer on meat and make sure that it is covering at least half the thickness of the steak.
6. Place in refridgerator and let it marinade for at least five to six hours. IMO, the longer the better.
7. Take it out of the fridge and let it stand at room temperature for twenty minutes before placing on grill. Placing meat on the grill without letting it set sometimes causes the meat shrink and or not retain its flavoring.
I hope you try this, it's really good!! Bon appetit!! :thumbup:
Oh, one more thing. As a side note remember to let the meat rest for at least ten minutes when you take it off of the grill. This will help to ensure that the juices have had a chance to evenly distribute throughout the meat.
1. Rinse meat and place in a pan large enough to season in and marinate.
2. Use a little extra virgin olive oil to lightly coat meat. This will aide in making sure that the meat does not stick to the grill.
3. Rub mustard (the amount you use is up to you) either on one side or both.
4. Use favorite seasonings, rubs, spices, etc on both sides of the meat.
5. Pour beer on meat and make sure that it is covering at least half the thickness of the steak.
6. Place in refridgerator and let it marinade for at least five to six hours. IMO, the longer the better.
7. Take it out of the fridge and let it stand at room temperature for twenty minutes before placing on grill. Placing meat on the grill without letting it set sometimes causes the meat shrink and or not retain its flavoring.
I hope you try this, it's really good!! Bon appetit!! :thumbup:
Oh, one more thing. As a side note remember to let the meat rest for at least ten minutes when you take it off of the grill. This will help to ensure that the juices have had a chance to evenly distribute throughout the meat.
