Marinated Rib-Eye Steak
By Laraine Staples from May 2014 Issue
Trimble County's Loraine Staples has a special marinade recipe for steak.
Great Cooking Tips
Marinade hints and tips
1. Sweet additions to marinades—from ketchup to sugar—will enhance browning, and browning enhances flavor. But too much tomato or sugar in a marinade, or too long on a hot fire, can burn food before it is cooked through. If your marinade contains sweet ingredients, or is cooked for a long time, consider cooking it on indirect heat.
2. Feel free to use Laraine Staples' marinade on chicken, which will take on a beautiful color on the grill. If you're using bone-in pieces, cook them on indirect heat with the cover on, so the meat cooks without the skin burning.
3. If you don't have time for overnight marinating, enclose the meat in the marinade bag and let it sit in the refrigerator for 5 to 60 minutes as the grill heats.
Horse race pie
See the recipe
1⁄4 C brown sugar
1⁄4 C soy sauce
3 Tbsp lemon juice
3 Tbsp water
2 Tbsp vegetable oil
1⁄4 tsp garlic powder
4 rib-eye steaks, each approx. 3⁄4 inch thick and 8-10 oz
Mix all marinade ingredients in a freezer bag. Add steaks and marinate overnight in the refrigerator, turning often to coat all the steaks. Grill on high 4 minutes on one side. Turn and grill 3 to 4 minutes on the second side.