Killer Steak Marinade
Chuck Hayes, Newborn, Georgia - email@example.com
What reminds you of summer? Does the sight of tomatoes on the vine get you going, or is it watching kids playing in the sprinkler (do they still do that anymore)? Taking a road trip to see relatives that you haven’t seen in a while means summer for some? What really gets me in the mood to enjoy the sun and fun of summer time is a good old fashioned hunk of meat on the grill. Watching the juices splash onto the coals and waft heavenward in seductive curls of flaxen smoke makes my knees weak. The gustatory experience that will follow is unmatched. Hitting the lottery “might” come close, but tasting that well seasoned steak with its little bits of char around the edges is simply a PRIMAL experience that must be enjoyed as often as possible.
Below is not so much a recipe for cooking as it is a recipe for an ingredient to cook with.
KILLER STEAK MARINADE RECIPE
Marinates 4 good sized steaks
• 1 Cup Kikkoman soy sauce
• ¼ cup pineapple juice (the bromelin in the pineapple breaks down the meat tenderizing it)
• ¼ cup Worcestershire sauce
• 1 Tb freshly ground black pepper (leveled)
• 2 garlic cloves pushed through a garlic press, or finely minced
Place all ingredients into a gallon zip lock back with 4 nicely marbled steaks (Ribeye happens to be my cut of choice). Place marinade and steaks in bag and mix/cover meat completely and then let bag rest on its side in the fridge. Every 10 minutes or so knead bad to evenly distribute the marinade making sure to flip bag over to the opposite side so that all sides of the meat get some “soak time” in. Most grocery store steaks will be cut to around ¾ of an inch, so total time in the juice should not exceed 45 minutes----too much salt can leech into the meat from the soy sauce if left much longer. But if you want an inch or better steak you can increase the marinade time up to an hour.
I won’t tell you how to cook a steak because most people know how to put fire to meat. But one suggestion I will give you is to not cook the darn thing to death. Leaving the steak on the fire until you have a hockey puck is sacrilege in my humble opinion. A thin red line in the middle should suffice for most tastes, and still not cook out all of the juices.