Rib Eye Marinade

gfavor

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

Eggcelsior

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_SC

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

littlerascal56

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!

Legume

littlerascal56 said:

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?

SonVolt

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. 

Legume

@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.

gfavor

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

SonVolt

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... 

HendersonTRKing

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. 

HeavyG

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.

NPHuskerFL

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.  

Mattman3969

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!!

nolaegghead

Do what tastes good.

Toxarch

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.

HeavyG

Mattman3969 said:

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.