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Steaks in Lea & Perrins

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edited November -1 in EggHead Forum
I marinated two rib-eyes three days ago in just Lea & Perrins. I think the meat will be fine, but do you think they will be "too marinated"? [p]I was supposed to cook New Years Eve, but haven't been able to until tonight. Thanks.[p]

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    Frank in LR,
    They could turn to mush if you over marinate. You'll just have to try them. I did this once with a leg of lamb and it was horrible.
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    Howdy Frank
    I have never been too big on worcestershire on good steaks, so 3 days is quite a bit of marinating. With the tanginess of that marinade, an earthy rub and maybe a creamy sauce will help mellow the flavor?? I sure wouldn't throw em out. Hell, you might even find it is JUST what you have been looking for!
    Have fun!
    Chris
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  • fishlessman
    fishlessman Posts: 32,776
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    Frank in LR,
    i think i would find a bulgoki recipe, slice the ribeye about a quarter inch thick, go light with the soy as you have plenty of salt in there now and fry it after you marinate it for about a half day. im thinking its going to be mushy if you cook it like a steak. ive marinated ribey with terryaki sauce before overnight and sliced thin for terriaki steaks, they were great seared hot and thin
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Sigmore
    Sigmore Posts: 621
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    Frank in LR,
    They should be fine if you just used worchestershire sauce. I just cooked two filet's last night that had been marinating a week in wurchester sauce. My brother marinated them and then froze and sent to me in Florida. They were great, they were about 2 inches thick.
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