Daughter, Kathy, and her three girls were here for their annual visit from the San Antonio, TX area and they usually come with a list of things they want to eat while here. During one of the food conversations, Kathy mentioned that her 11 year old, Lauren, was quite the steak cooker and perhaps she could show me a thing or two. And since I’m always eager to learn, I headed for the freezer to see what we had on hand and found six nice rib eyes from our last whole loin purchase.
I was thinking of just using our normal Montreal Steak Seasoning, but Bev convinced me to use the Best Steak Marinade in Existence so I whipped up a double batch and the steaks got a six hour soak.
INGREDIENTS: (I made twice as much as below)
1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
1 1/2 tablespoons garlic powder
3 tablespoons dried basil
1 1/2 tablespoons dried parsley flakes
1 teaspoon ground white pepper
1/4 teaspoon hot pepper sauce
1. Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
2. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
As can be seen, I didn’t cover or refrigerate them (they were still a little frozen going into the marinade), and I flipped them about four times (the 6th one was on a plate).
Kathy advised that Lauren was not used to cooking thick steaks and I might have to help some with cooking time and we used the gasser as that was her normal grill to use. This was a good learning experience for her as I had the grill screaming hot and with the marinade dripping into the fire, she had some serious flare-ups to deal with.
She was used to cooking a certain thickness of meat on a particular grill setting for a specific time but this threw her a curve which she handled well and then grilled some oiled romaine while the steaks rested. Her learning was how to handle flare-ups and cook the meat to temperature rather than time and mine was how to enjoy a granddaughter cooking for me.
Add some mashed potatoes and it was a fine meal. Hopefully she will want to help me with seafood night.
Photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
7/31/14 meal date