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Kip · February 2003

Did you happen to save the content from the High Cotton Steak recipe? I got to it too late.[p]Kip

Bordello · February 2003

Kip,
Is this it???????[p]Cheers,
New Bob

FOOD THURSDAY • January 30, 2003
[p]
FROM THE MENU OF . . . HIGH COTTON: Four days of marinating makes for 'divine' rib-eyes
Jeanne Besser - For the Journal-Constitution
Thursday, January 30, 2003[p]
HIGH COTTON, 5592 Chamblee Dunwoody Road, Dunwoody, 770-395-7004 [p]Q: High Cotton in Dunwoody has a wonderful marinated steak. I believe it is sirloin. The chef marinates it for 72 hours in a divine blend of flavors. Since it takes such a long time to prepare, they do not serve it every night. I would love to try it at home. [p]--- Bonnie Bradley, Chamblee [p]A: It is said that good things come to those who wait. Mike Zajac, owner of High Cotton, provides a delicious recipe that proves this prophecy true. Usually offered as a special on Friday and Saturday nights, this dish features rib-eye steaks that have been marinated in a pineapple-soy mixture for four days. This extended soak allows the marinade to fully permeate the meat. The aroma and taste will show it is more than worth the wait. Zajac says not to be alarmed if the inside of the rib-eye has a "purplish" hue. He suggests serving the steaks with a shiraz, cabernet, red zinfandel or other hearty red wine. You can adjust the number of steaks for different serving sizes. [p]MAIN DISH: Marinated Rib-eye [p]Makes 10 servings [p]Preparation time: 20 minutes, plus 4 days to marinate [p]Cooking time: 15 minutes [p]3/4 cup apple cider vinegar [p]1 1/2 tablespoons minced fresh ginger [p]1 1/2 tablespoons minced fresh garlic [p]1 1/4 cups dark brown sugar [p]1 (46-ounce) can pineapple juice (Dole preferred) [p]1 1/2 cups low-sodium soy sauce [p]4 (14- to 16-ounce) rib-eye steaks [p]In a heavy saucepan, combine vinegar, ginger and garlic and heat until lightly simmering. Add brown sugar, 1/4 cup at a time, completely dissolving the sugar before adding more. Pour liquid into a large container. (It should be large enough to accommodate the steaks with space between each one.) Add the pineapple juice and soy sauce to the mixture. Whisk thoroughly until all ingredients are well-incorporated. Refrigerate until cold (it is important not to pour marinade over steaks while it is still warm). [p]When marinade has chilled, add the rib-eye steaks to the container. Push the steaks down so they're covered with marinade. Cover the container airtight and place in refrigerator for 4 days, turning the rib-eyes each day. [p]When steaks are ready, turn grill to high and allow to get very hot. Reduce heat to medium-high. If cooking over charcoal or wood, allow enough time for the coals or wood to get "white hot," then spread the coals/wood evenly throughout the grill. Drain steaks from marinade. Place rib-eyes on the grill and cook to desired temperature, 4 to 6 minutes per side for medium-rare. [p]Per serving: 652 calories (percent of calories from fat, 50), 31 grams protein, 50 grams carbohydrates, 1 gram fiber, 36 grams fat, 111 milligrams cholesterol, 1,544 milligrams sodium. [p]Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can help you get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to: Mail: Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303
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Unknown · February 2003

New Bob,
Why on earth would anyone ruin a rib eye steak in this fashion?? Geez, Godalmighty, it is a great steak on it's own merit without adding all that other crap to it. Of course, if they are offering sub-standard quality I guess it would make it palatible...to an extent. You could use a round steak and come up with the same result.
A "quality" USDA Choice Ribeye needs NOTHING more than Kosher Salt, ground black pepper and possibly a hint of garlic.

djm5x9 · February 2003

Buford:[p]To an extent I agree with you . . . Just for kicks, try it. Then if you do not like it we will have your definitive opinion on the subject. If you are in the Metro Atlanta area, I will supply the ribeyes . . .
[/b]

Unknown · February 2003

djm5x9,
Thanks, but no thanks! With all that vinegar in the recipe it will be mush after four days. That's why you can use a round or chuck steak and be comfortable with it. I'll stick with quality meat and eat it with a fork the same day.

Dave's Not Here · February 2003

Kip,
Dave's back here. Took the big bird to Tampa for me nephew's wedding and just got back tonight ... and going through Egg DT's.[p]Yep, New Bob posted the right article from the AJC.[p]Like Darryl say's, let's give it a try. I'm going to try this weekend.[p]On another subject ... you miss 4 days from the Egg forum, and you have a LOT of reading to do.

Bordello · February 2003

Buford,
HeeHeeHeee,
I just collected the recipe because it was posted awhile ago, Kip asked about it and I had it, soooooooo, I posted it for him. I have not tried it but might want to some day. Don't you ever feel like a change in the way your steak is done??? I usually am a creature of habit, buttttttttt, I do venture out now and then.[p]Enjoy,[p]New Bob ÜÜÜ

Kip · February 2003

New Bob,
Thank you, sir!

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