Chucks Marinade this Time on a Ribeye


 

Rich Dahl

TVWBB 1-Star Olympian
We were so impressed by the steak marinade that Chuck shared when we marinated a strip steak, we decided to give it a go with a ribeye.
Made up the marinade put the steak and marinade in a baggie and let it chill out in the fridge for about six hours, turning every hour.
Oiled up a couple of bakers added S&P and Barb made up some of her super yummy Cole Slaw.
Was going to use the performer but it was just too windy, so the gasser was used.
Did a reverse sear and pulled at 125.
I can say again that marinade didn’t disappoint, the steak was outstanding.

Here’s a link to Chucks post with the marinade recipe.

https://tvwbb.com/showthread.php?76798-Excellent-Steak-Marinade

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[/url]100_4528 by Richard Dahl, on Flickr[/IMG]

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[/url]100_4532 by Richard Dahl, on Flickr[/IMG]

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[/url]100_4534 by Richard Dahl, on Flickr[/IMG]

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[/url]100_4539 by Richard Dahl, on Flickr[/IMG]

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[/url]100_4540 by Richard Dahl, on Flickr[/IMG]

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[/url]100_4544 by Richard Dahl, on Flickr[/IMG]

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[/url]100_4549 by Richard Dahl, on Flickr[/IMG]

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[/url]100_4554 by Richard Dahl, on Flickr[/IMG]

Have a great week
 
Beautiful Ribeye Rich. My bride found that marinade. It’s an amazing marinade I wish I could call it mine but alas it’s someone’s on Pinterest. It’s become a favorite for two reasons:

Low sodium
Amazing flavor
 
That looks great!

I have some ideas for it: on burgers, add to meatloaf, beef ribs! Bet all would be tasty!
 
Beautiful Ribeye Rich. My bride found that marinade. It’s an amazing marinade I wish I could call it mine but alas it’s someone’s on Pinterest. It’s become a favorite for two reasons:

Low sodium
Amazing flavor

I agree and I use low sodium soy and low sodium Worcestershire and 50% lower sodium salt to get it even lower and it still taste great.
 

 

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