THE BEST RED WINE N ROSEMARY STEAK MARINADE
THIS IS THE BEST MARINADE I HAVE EVER TASTED...IT MAKES ANY KIND OF BEEF HAPPY :) MAKES LAMB SMILE TOO :)
Provided by Lora DiGs
Categories Marinades
Time 5m
Number Of Ingredients 8
Steps:
- 1. MIX RED WINE, SOY SAUCE, N HONEY STIR IN GRATED GARLIC, ROSEMARY, CHILI POWDER, N BLACK PEPPER.
- 2. PUT STEAK IN RESEALABLE BAG THEN POUR IN MARINADE.....SEAL BAG N LAY FLAT.
- 3. MARINATE FOR ATLEAST 6 HOURS TO OVERNIGHT. THEN READY FOR THE GRILL....DELICIOUS....ENJOY :)
GRILLED STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
ROSEMARY, GARLIC AND LEMON MARINADE
Provided by Jamie Oliver
Time 15m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix everything together and massage on to your chosen meat. Leave the meat in the marinade until your ready to cook it;
GARLIC AND ROSEMARY STEAK MARINADE
Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.
Provided by Wendys Kitchen
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour over steak and marinade as long as possible.
- BBQ and enjoy!
Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1
GUINNESS MARINATED RIB EYE STEAKS
Recipe adapted from Eating Well and placed here for safe keeping. They recommend serving it atop a toasted piece of rye bread.
Provided by januarybride
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine beer, sweet onion, soy sauce, molasses, rosemary, garlic and Worcestershire sauce in a large sealable plastic bag. Add steaks. Seal the bag, shake and turn it, and refrigerate, flipping over and shaking the bag from time to time, for 12 to 18 hours.
- Preheat a grill to medium. Remove the steaks from the marinade and pat dry. Reserve 1 cup marinade (discard the rest). Grill the steaks until browned on the first side, 5 to 7 minutes. Turn over and grill until an instant-read thermometer inserted into the center of the steak registers 125°F for medium-rare. Remove from the grill and let rest for 5 to 10 minutes.
- Meanwhile, place the reserved 1 cup marinade in a small saucepan and bring to a simmer over medium-high heat. Boil until reduced by about half, 7 to 10 minutes.
- Drizzle each steak with about 1 tablespoon of the reduced sauce and serve.
GRILLED CRUSTED STEAK WITH LEMON BUTTER
The sugar in the rub melts as the steaks cook and create a crunchy crust that is spicy sweet. The butter will mellow the peppery taste.
Provided by Karen From Colorado
Categories Steak
Time 50m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Mix together butter, parsley, lemon juice and 1/4 teaspoon garlic powder.
- Place butter mixture in plastic wrap and roll into a log shape.
- Chill until firm.
- Combine black pepper, white pepper, red pepper flakes, coriander, sugar, salt and garlic powder.
- Rub spice mix into both sides of steaks.
- Shake off excess.
- Place steaks on a hot grill and cook for 2 minutes.
- Turn and cook for 2 additional minutes.
- Move steak to a cooler section of the grill and continue to cook until desired doneness.
- Serve each steak with a slice of the lemon butter.
ROSEMARY MARINATED RIBEYE STEAKS WITH LEMON PEPPER BUTTER RECIPE - (4.3/5)
Provided by á-4010
Number Of Ingredients 13
Steps:
- In a medium bowl whisk the marinade ingredients. Place the steaks in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place on a plate, and refrigerate for 2 to 24 hours, turning occasionally. In a small bowl blend the butter ingredients, including 1/2 teaspoon salt. Transfer the mixture to a sheet of plastic wrap and roll into a log about 1 1/2 inches thick. Refrigerate until firm, 45 minutes to 1 hour. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling. Prepare the grill for direct cooking over high heat (450° to 550°F). Remove the steaks from the bag and wipe off the excess marinade with your hands, leaving a thin coating. Season the steaks evenly with 1 teaspoon salt. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill, top with some of the lemon-pepper butter, and let rest for 3 to 5 minutes. Serve warm
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