Ingredients
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1/2
-
1/2
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2
-
2
-
2
-
2
-
1
-
1/2
-
1/2
-
1/4
-
-
-
-
-
Directions
Grilled T-Bone Steaks,This is an excellent marinade for any steak. The flavor is just wonderful. Our T-bones came out perfect. Very tender with a wonderful flavor. The original recipe is from TOH with some changes to suit our taste. Prep time does not include the time it takes to marinate the steaks.,Apple cider vinegar instead of red wine vinegar…and a dash of hot sauce instead of Chipotle…worchestershire instead of soy sauce… still tastes amazing….,I tend to get very high quality steaks, typically tenderloin. We like our beef, and are very particular about it. I usually don’t marinate better cuts of beef. At most use a homemade dry rub and/or dry age them at home. Lately we have been sous viding our steaks. They turn out perfectly in terms of doneness, but even with using things that typically bring about a maillard reaction ( dusting of baking soda, sugar, etc) they still weren’t browning nicely so we have been experimenting. This recipe popped up in a search. After reading the reviews, in particular from the ” born and bred Alberta girl”, we decided to try it. We did 2 t bones, both with large tenderloin halves. We marinated both for 32 hours. 1 we grilled, 1 we sous vided then patted dry, dusted with baking soda and then did a quick super high heat grill. Both were outstanding! The tbone that we grilled was too rare for my SO but perfect for me. The sous vide steak was perfect, just lacked the smokiness of the grilled steak. This marinade definitely a winner. I have since used it for tenderloin, strip, and even a blade steak that went into the smoker. Definitely takes steaks to a whole new level! Thank you!
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Steps
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1
Done
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In a Large Resealable Plastic Bag, Combine the First 11 Ingredients. |
|
2
Done
|
Add Steaks. |
|
3
Done
|
Seal the Bag and Turn to Coat. |
|
4
Done
|
Refrigerate Overnight, Turning as Often as You Can. (i Actually Marinated My For a Day and a 1/2.). |
|
5
Done
|
Drain and Discard Marinade. |
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6
Done
|
Grill Steaks, Over High Heat For About 5 Minutes on Each Side or Until Meat Reaches Desired Doneness (for Medium-Rare, a Meat Thermometer Should Read 145 Degrees, Medium, 160 Degrees, Well-Done 170 Degrees). |
