Marinade for a ribeye steak?
I typically cook steaks simply, just with salt and pepper on a grill or in a cast iron pan. Yesterday, I bought some ribeye steaks from Trader Joe's, and cooked one last night and well, its flavor was a little disappointing using the above method -- just sort of plain-tasting without much flavor (I'm guessing it's because on the rare occasions when I cook steaks at home, in the past I've splurged and bought prime NY strip steak which needs no help in the flavor department). I want to cook the other one tonight, and was wondering if anyone has any good tips for quick steak marinades or other seasonings? I have on hand most herbs, EVOO, butter, onions, garlic and other kitchen basics (such as soy sauce, vinegar, etc.)
do you like philly cheesesteaks? just throw it in the freezer for an hour or so - you can slice with a knife as thin as you can - saute some sliced onion with salt, pepper, and a little dried oregano and chili powder - add the meat at a high heat and serve on a soft toasted roll with your favorite melted cheese -
Wow, usually the ribeye, has a lot of flavor with a nice fat ratio. That's too bad, its the only steak I usually buy and prepare it either on the bbq or cast iron pan same as you.
You could make a little sauce out of scallions, about half a stick or so of butter, and about 1/3 cup of Lea & Perrins Worschestershire sauce, add to that some mushrooms, salt and pepper and top the steak. I got that from a restaurant years ago and every now and then use it, just because. (my dh loves it).
re: chef chicklet
This is a universal answer to several of your comments. The ribeye was organic, but not sure if it was grass-fed (it didn't specify so, so I'm guessing not). It was also sliced thinish (less than an inch thick, so had to cook it quickly/carefully so as to not overcook). The flavor issue could have been because the steak was not prime (maybe I'm spoiled with the steaks I've bought in the past, but I am now on a budget). I actually bought the ribeye, because I remembered that people on here typically like the cut and think it flavorful. Don't really know what was wrong with it, other than it just didn't taste *great* on its own . . . anyhow, I ended up sauteeing some onions in butter, then adding the steak that had been salted, peppered, and dribbled with Lea & Perrins, and it ended up being fine. Not the best steak I've eaten, but quite tasty for a weeknight dinner. Thanks for the feedback!
I have not had organic meat in years, and not grass fed either. I actually have never purchased meat at Trader Joes, except lamb chops and tri tip.
A few weeks ago, I too purchased a thinner ribeye, and I gotta agree now remembering, I was sort of left unsatisfied. Probably because the thickness didn't leave enough room for my lovely med rare/leaning to rare way of eating steak. I find the costco ribeyes in my area to be the best, and they only sell prime or so I was told. If you're on a budget like me, you can always slice it horizontally or better yet in half so you still have a thicker steak ( we do that anyway), and have the other half another day.
Was it grass-fed? I've read recently that grass-fed beef should not be seared the same way as grain-fed, that it should be cooked at a lower heat. I read that after using my time-tested method on a grass-fed NY steak of searing at high heat. The taste was considerably less than I am used to so I suspect it may be due to being from a grass-fed cow.
I like my ribeye like you, very simple; salt, pepper, and if it needs a kick for any reason.. a drizzle of really, really good aged balsamic vinegar.
I tend to buy Top Round, but I make a marinade that seems to work:
1 cup prepared BBQ sauce ( I use Kraft's original or Spicey Honey)
3 TBS Honey
3 TBS Soy sauce
1 TBS Vinegar
1/2 cup Marsala wine (you can find it in the condiment section of most markets), or same of real red wine
1 TBS minced garlic
Dash of Hot sauce to taste (optional)
a buddy of mine also adds a tsp or so of Liquid Smoke that it is nice
I take the steak and play Lizzie Borden on both sides with a fork - give it at least 40 whacks!
Let it sit in the marinade for at least 4 hours and turn regularly.
I heat my gas grill to way hot, shut off the middle burner and then cook 7 minutes a side, adding some of the leftover marinade on each side.
Sliced on a diagonal. It comes out rare to medium rare and seems to get rave reviews!
I'd almost guarantee it, but then you'd have to come to Philly and see - and taste!<G>.