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Rib Eye Marinade

gfavorgfavor Posts: 74
We cook lots of thick rib eyes and never marinade them. Any one have a good marinade recipe, thought we would try it.

Comments

  • EggcelsiorEggcelsior Posts: 14,283
    https://www.finecooking.com/recipe/porterhouse-with-garlic-soy-sauce-marinade

    That recipe is excellent on ribeyes. I have served it at eggfests with toasted sesame seeds and green onions.
  • Dyal_SCDyal_SC Posts: 5,072
    Made this a few times with good results. Hard to beat a regular ol S&P and seared ribeye though. But this is a tasty change of pace if you’re wanting to try something a little different. 

    https://www.foodnetwork.com/recipes/bobby-flay/jerk-rubbed-rib-eye-with-green-papaya-relish-recipe-1948536
  • I would consider it a sacrilidge to marinate a ribeye, or any fine cut of steak.  Marinades were made for tough cuts of meat like flank steak. Rib eye, fillets, t-bones, porterhouses, and KC strips should never be marinated!

    Land of OZ-Hays Kansas

    BGE XL++Flameboss 300 WiFi++Blackstone 36"++2 Weber Kettles

  • LegumeLegume Posts: 9,814
    I would consider it a sacrilidge to marinate a ribeye, or any fine cut of steak.  Marinades were made for tough cuts of meat like flank steak. Rib eye, fillets, t-bones, porterhouses, and KC strips should never be marinated!
    So, nothing to add then?
    Austin, TX
  • SonVoltSonVolt Posts: 1,799
    edited February 1
    I'm partially with @littlerascal56, that is I don't recommend marinating Ribeyes, but I do occasionally marinate t-bones, strips etc in olive oil / rosemary if I'm going for the Tuscan thing.  I'm all for basting though ala APL. 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • LegumeLegume Posts: 9,814
    edited February 1
    @gfavor I have a friend that will get t-bones and porterhouse 2 to 2 1/2“ thick and will pour just balsamic on them and pierce them all over with a fork (lots of this, like serial killer stabbing).  Using a jaccard would be easier and less murder-y, but the idea is push balsamic into the meat.  He then seals in a ziploc with more balsamic and lets it marinate in the fridge for several hours.  He grills these hot and fast over an IR burner or screaming hot kamado and slices them up and serves.  They are incredible.  He calls them steak Florentine and brought that back from one of many trips to Italy.  I see something very different online when I google steak Florentine, but whatever it is, I would recommend trying it at least once.
    Austin, TX
  • gfavorgfavor Posts: 74
    Ok, You guys win !!! No marinade.  Just a little rub, as usual, pan sear to a pretty brown then go indirect to 125-128ish, rest and enjoy. Thanks for you input
  • SonVoltSonVolt Posts: 1,799
    edited February 1
    If it's thick enough I'd reverse that.... direct low 'n slow, then pan sear. You may not even have to sear if it's picked up enough browning during the cook.  As a die hard sear man in the past, this really surprised/impressed me with the Egg... 
    South of Nashville  -  BGE XL  -  Alfresco 42" ALXE  -  Alfresco Versa Burner  - Sunbeam Microwave 
  • Definitely wouldn't marinate a ribeye . . . but I'm not averse to a little homemade chimichuri on top after it's done.   And for my money, I'll only reverse sear a ribeye, but I don't mess with them unless they're pretty thick. 
    It's a 302 thing . . .
  • HeavyGHeavyG Posts: 6,305
    gfavor said:
    Ok, You guys win !!! No marinade.  Just a little rub, as usual, pan sear to a pretty brown then go indirect to 125-128ish, rest and enjoy. Thanks for you input
    Dude...don't give in so easily to peer pressure. It's your meat and your mouth, prepare them and cook them however the hell you like.
    What's the difference between using a rub vs. a wet marinade? The intent of both is to add/change/enhance the flavor of the meat. Purists will say all you should use is a bit of salt, but again, it's your money/meat/mouth so do as you please.
    Camped out in the (757/804)
  • NPHuskerFLNPHuskerFL Posts: 17,486
    Ribeye marinade?😳At the most maybe garlic, herbs and a oil or a simple rub.  On nice cuts I prefer to keep it simple and stick to basics. But, I'd agree with @HeavyG there's not much difference in somebody who applies a dry rub in lieu of a wet marinade.  Whatever floats your boat I guess.  
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
  • Mattman3969Mattman3969 Posts: 8,962
    edited February 1
    HeavyG said:
    gfavor said:
    Ok, You guys win !!! No marinade.  Just a little rub, as usual, pan sear to a pretty brown then go indirect to 125-128ish, rest and enjoy. Thanks for you input
    Dude...don't give in so easily to peer pressure. It's your meat and your mouth, prepare them and cook them however the hell you like.
    What's the difference between using a rub vs. a wet marinade? The intent of both is to add/change/enhance the flavor of the meat. Purists will say all you should use is a bit of salt, but again, it's your money/meat/mouth so do as you please.
    Agreed.  Only thing I’ll add is post a pic when you cook it!!

    -----------------------------------------


    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
  • nolaeggheadnolaegghead Posts: 31,264
    Do what tastes good.
    ______________________________________________
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    Large and Medium BGE, Kamado Joe Jr, Akorn Jr, smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.  Registered republican.
    New Orleans, LA - we know how to eat 

  • ToxarchToxarch Posts: 1,829
    I'm normally a S&P person.
    On rare occasions, I have taken a couple of ribeyes, put them in a ziplock and added Italian Dressing to it. Refrigerate for a few hours and then grill it however you like. I usually do hot and fast. Expect a LOT of flare ups. The steak ends up very tender and tastes great.
    Aledo, Texas
    Large BGE
    KJ Jr.

    Exodus 12:9 KJV
    Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof.

  • HeavyGHeavyG Posts: 6,305
    HeavyG said:
    gfavor said:
    Ok, You guys win !!! No marinade.  Just a little rub, as usual, pan sear to a pretty brown then go indirect to 125-128ish, rest and enjoy. Thanks for you input
    Dude...don't give in so easily to peer pressure. It's your meat and your mouth, prepare them and cook them however the hell you like.
    What's the difference between using a rub vs. a wet marinade? The intent of both is to add/change/enhance the flavor of the meat. Purists will say all you should use is a bit of salt, but again, it's your money/meat/mouth so do as you please.
    Agreed.  Only thing I’ll add is post a pic when you cook it!!
    Absolutely! Cuz if it is one thing this crazy, mixed up world we live in really needs is to add yet another pix of a steak to the existing billion+ steak pix on the webz.
    Camped out in the (757/804)
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