Posted by sherry on September 08, 2001 at 23:39:42:
In Reply to: ISO- Ribeye steaks posted by georgiegirl on September 08, 2001 at 14:11:25:
Spicy Beer Marinade
An easy way to add flavor to your steak.
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Prep: 5 minutes
Servings: Makes 2 - 3 cups
1 tsp. Tabasco sauce
3 Tbsp. cider vinegar
1 12-ounce bottle of beer
1 Tbsp. coarse-grained mustard
1 Tbsp. Worcestershire sauce
1/4 cup soy sauce
2 tsp. minced garlic
2 Tbsp. minced onion
1 tsp. salt
1 tsp. black pepper
Combine all ingredients in a small bowl.
Place steak in a zip-type plastic bag and pour marinade over steak. Turn to coat.
Refrigerate six hours to overnight. Grill as usual.
Spicy Dry Rub
To make a week night dinner special.
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6 Tbsp. dry mustard
3 Tbsp. dried oregano leaves
2 Tbsp. chili powder
1 Tbsp. garlic powder
1 Tbsp. salt
Mix all ingredients together. Pat onto both sides of steak. Grill.
Texas Signature Steak Rub 2001
Our 2001 winner by Chef David Garwacki!
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Prep: 5 minutes
2 Tbsp. granulated garlic
2 Tbsp. Chipotle powder
1/4 cup hickory smoke seasoning
1/4 cup sugar
1 cup chili powder
2 Tbsp. black pepper
2 Tbsp. cumin powder
1 Tbsp. salt
1/4 cup paprika
Combine all ingredients well. Prior to grilling, rub into both sides of steak or roast.
Store remaining mixture in sealable plastic bag up to six months.
The Eyes of Texas Rub
Superb on your Texas roast.
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1 tsp. dried oregano leaves
1 tsp. dried thyme leaves
1 tsp. paprika
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. ground white pepper
1/2 tsp. freshly ground black pepper
1/4 tsp. ground red pepper
Combine ingredients. Pat onto roast prior to cooking.
Texas Signature Steak Rub 2001
Our 2001 winner by Chef David Garwacki!
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Prep: 5 minutes
2 Tbsp. granulated garlic
2 Tbsp. Chipotle powder
1/4 cup hickory smoke seasoning
1/4 cup sugar
1 cup chili powder
2 Tbsp. black pepper
2 Tbsp. cumin powder
1 Tbsp. salt
1/4 cup paprika
Combine all ingredients well. Prior to grilling, rub into both sides of steak or roast.
Store remaining mixture in sealable plastic bag up to six months.
Chapter 3
Cooking It Right
Not all beef cuts are equal. Some cuts should be cooked slowly; some should be cooked quickly. Some cuts should be cooked using moist heat; some dry heat. But don't worry, whatever the cut, we have a method to make your steak, roast or burger taste great.
How To Cook Today's Beef
Cooking Methods
Rubs & Marinades
Meat Thermometers
Meat Doneness
How To Cook Today's Beef
The following chart will help you find the perfect cooking method for your specific cut of beef.
Click here for a larger version of this chart.
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Cooking Methods
You need to pan fry that steak but you're not exactly sure how to do it? Not a problem. The cooking methods below provide step-by-step instructions on how to cook your favorite beef cut.
Braising - The secret to making tough cuts fork tender
Broiling - Make your steaks taste great without a grill
Grilling - Be the king of your backyard
Pan Broiling - Quick and healthy cooking for all types of cooks
Pan Fry/Saute - Got 7 minutes? You've got dinner!
Roasting - Great for that special dinner
Stewing - A perfect winter warmup
Stir Fry - A quick, healthy and economical way to make your favorite meal
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Rubs & Marinades
Rubs and Marinades are great ways to add flavor or tenderize your favorite cuts of beef.
Rubs - A blend of herbs, peppers, spices or seasonings that are blended to add flavor to steaks and roasts by coating the surface of the beef with the mixture.
Rubs can consist of dry ingredients, or some include oil, crushed garlic or other liquids that cause the rub to be a paste.
Rubs can be applied to the surface of the beef just before grilling or roasting, or applied several hours in advance and refrigerated until cooked.
Marinades - A highly seasoned liquid used to add flavor and tenderize less tender cuts.
Marinades usually consist of liquid ingredients such as fruit or vegetable juices, wine, water or oil in combination with seasonings and herbs.
A tenderizing marinade must contain an acidic ingredient such as lemon juice, yogurt, wine or vinegar or a natural tenderizing enzyme found in fresh papaya, ginger, pineapple and figs.
Allow ¼ to ½ cup marinade for each 1 to 2 pounds of beef.
Always marinate in the refrigerator - never at room temperature.
Marinating may be done in a plastic bag or glass dish.
Beef must be marinated at least six hours for tenderization to take place. Turn or stir the meat occasionally to allow even exposure to the marinade.
For flavor, marinate 15 minutes or as long as 2 hours.
Leftover marinade should be discarded.
For Rub & Marinade recipes, see the Recipe Book.
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Meat Thermometers
A meat thermometer takes the guesswork out of cooking. It measures the internal temperature of cooked meat to assure that a safe temperature has been reached. If you don't regularly use a meat thermometer, get in to the habit of using one. A meat thermometer can be used for all foods, not just meat.
What Type Should You Buy?
Oven-proof - Is inserted prior to roasting and left in for the entire time.
Instant-read - Is not oven proof. Use it toward the end of the recommended cooking time. Insert it long enough to get a temperature reading, about 10 to 15 seconds, then remove it.
Make sure the thermometer you buy is designed for meat. There are other types of thermometers, for example, candy thermometers.
Where to Place the Meat Thermometer?
Ground Beef - Place in the thickest area of ground beef dishes such as meatloaf. The thermometer should be inserted sideways in thin items such as hamburger patties.
Roasts and Steaks- Insert into the center of the thickest part, away from bone, fat and gristle.
Casseroles - Insert into the thickest portion.
When using a thermometer, do not touch the cooking pan.
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Meat Doneness
Is it done yet? Well that depends on how you like your steak. The following steak color guide shows you what internal temperature to
reach for your preferred level of doneness.
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Rib Eye Steak in a Bock Beer Marinade
One of Chef Jeff Blank's favorites.
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Prep: 5 minutes
Refrigerate: 4 hours to overnight
Cook: 10 minutes
Servings: Serves 4-6
6 rib eye steaks (approximately 10 oz. each)
1 bottle (12 oz.) Shiner Bock beer, or your favorite dark beer
2 Tbsp. garlic, chopped
2 Tbsp. red onion, diced fine
2 Tbsp. Worcestershire sauce
4 shakes Tabasco
-- juice of 2 limes
1/4 cup brown sugar, packed
1 Tbsp. coarse brown mustard (Creole is good)
2 Tbsp. olive oil
2 tsp. salt
Combine all ingredients, except salt.
Pour over steaks and marinate from 4 hours to overnight in plastic zipper bag.
Grill steaks over medium-high heat about 4-5 minutes per side for medium-rare to medium doneness.
Season with salt to taste after cooking.
This is also a wonderful marinade for ribs, portabello mushrooms, etc