Trim-Tab
07-27-2007, 12:25 PM
INGREDIENTS:
1 rib eye steak (12 ounce)
4 ounces Guinness Stout Beer at room temperature (you can also use xtra stout)
2 garlic cloves
1 ounce soy sauce
1 tablespoon Vidalia onion
1 teaspoon shallots
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon fresh tarragon
1/4 teaspoon parsley
1/8 teaspoon black pepper
1/8 teaspoon salt
PREPARATION:
Finely chop garlic, shallot, onion, parsley and tarragon and place in a small bow. Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings and mix well to combine.
Let mixture stand for a minimum 30 minutes to blend flavors. Place the rib eye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for minimum 30 minutes (I prefer overnight!)
Preheat the grill and then cook the rib eye to desired level. (Medium is my cup of tea) Place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. You can add more beer to the marinade at this stage if desired. Pour over the rib eye and serve either by itself, or with some steak rolls, on a bed or rice or with a side of fresh-mashed potatoes. Instant just isn't the same. ;)
1 rib eye steak (12 ounce)
4 ounces Guinness Stout Beer at room temperature (you can also use xtra stout)
2 garlic cloves
1 ounce soy sauce
1 tablespoon Vidalia onion
1 teaspoon shallots
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon fresh tarragon
1/4 teaspoon parsley
1/8 teaspoon black pepper
1/8 teaspoon salt
PREPARATION:
Finely chop garlic, shallot, onion, parsley and tarragon and place in a small bow. Add the Worcestershire sauce, Dijon mustard, Guinness beer, soy sauce and seasonings and mix well to combine.
Let mixture stand for a minimum 30 minutes to blend flavors. Place the rib eye in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for minimum 30 minutes (I prefer overnight!)
Preheat the grill and then cook the rib eye to desired level. (Medium is my cup of tea) Place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. You can add more beer to the marinade at this stage if desired. Pour over the rib eye and serve either by itself, or with some steak rolls, on a bed or rice or with a side of fresh-mashed potatoes. Instant just isn't the same. ;)