Cordell takes shat to steak school. Great marinade
recipe, but put some of the oil and all the garlic
in a blender then marinate. The flavor absolutely
invades the steak that way!
Watch a great refried bean recipe here:
http://www.youtube.com/watch?v=JNs2XYwZTYY
http://www.youtube.com/yiminnybuck Tags :grillingsteakindoorsmarinadegarlicplumwinehoneycooking
Steak Grill Masters show you the "tips and tricks"
to help you easily serve up the "best steak
anywhere", the Rib Eye steak. What makes the Rib
Eye #1 for many? The Rib Eye steak, or ribeye,
also known as the Delmonico or Scotch Fillet
(Australia), is a beef steak from the small end of
the rib roast. When the Rib Eye section of the
beef is cut into steaks, it is one of the most
popular, tender and juiciest steaks available.
This is because the meat from the rib section is
tender and fattier or "marbled" more than most
other parts of the steer. This extra fat makes Rib
Eye steaks and roasts especially tender and
flavorful. The Rib Eye steak is usually served
bone-in, particularly at high quality steakhouses
-the extra moisture and fat alongside the bone
enhances the flavor. So get yourself some 1 to
11/2 lb and 11/2"-2" thick Rib Eye steaks --and
then go "fire up" that BBQ grill of yours -it's
time for some real STEAK On The Barbecue.
You can print out this BBQ Pit Boys recipe at
http://www.BarbecueWeb.com
--- Tags :bbqbarbecueribeyesteaksteaksreciperecipesbeefgrillcharcoalfood