Gfw & Hanker'n2grill,
Outstanding and delicious! Definitely, this marinade recipe will be a "keeper" and frequently used!
I marinated (3) 2" thick sirloins from a whole sirloin in a bag. I cut them myself, so I could be sure of the thickness. Unfortunately, I got antsy and could not wait the recommended 48 hrs. I put them on the Egg at 660 degrees just over 24 hrs after I first put them in the marinade. They were great, but IMHO, I think they would have been better at 40 to 48 hrs of marinating. Hank suggested 48 hrs marinating time too! I seared them 3 & 3 @ 650 and then closed everything down for 8 minutes. I wish I could take & send pic's like Gordon & Tim. They were perfect for me at rare. Imagine a different shape than the NY strips Gfw had on his post, and you've got mine! A little too rare for my "better half"! She tolerated it though and still said they were "Eggcellent"! [p]I cut some rib-eye steaks the other day at 1 1/2" thick. (I bought a boneless rib roast (17 1/2 lbs) and cut (2) rib-roasts for prime rib and the rest into steaks.) I think 2 of them baby's (both of them average 36 ounces a piece) will be the target of "Hank's" marinade the next time! If the marinade works this well on sirloins even though I rushed it, think what it will be like on a "prime" cut such as rib-eyes, marinated for the proper time length! Gfw jumped me on this one by a couple of weeks, doing the NY strips tonight! But, he has the right idea! Like I said earlier, "brilliant minds think alike!"[p]I'm fuller than a tick! Thanks Hank! I really appreciate the recipe and the guidance in putting it together! One of these weekends, we need to get together for a "mini" E2K! We could do it right on Lance's front step! He'd sell 100 of these little green machines just from the aromatic vapors! Show some of his staff what a real money maker they've been passing up! :^)))[p]Dr. Chicken