Chilean-Style Marinated Ribeye


 
Don Cash

Don Cash

TVWBB Gold Member
First time ever marinating a steak. Usually just season with S&P and grill it. We decided to try something new and use a marinade from Jim Tarantino's Marinades, Rubs, Brines, Cures & Glazes...Chilean-Style Marinade; garlic, red wine vinegar, thyme, oregano, honey, cayenne, S&P, Olive oil.

It was pretty freakin' good. I'll definitely give marinades for steaks another look.


Steaks that marinated for 4+ hours. First corn on the season.

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Steaks on, direct, 4 minutes a side. Corn finishing up.

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Everything off.

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Plated with my wife's tomato, feta, onion and black olive salad.

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Delicious!
 
holy guacamole!! Does That Look GREAT!
GoodCookin'Don!
OhYeah! Say, how's that Corn? From Georgia? That's what they're serving/selling up here.

Great Photos Don, You've DONe it again!
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Hey Don - Darn nice job. I too do my steaks with S&P only but I have to say, those look mighty tempting. The salad and the corn topped it off to make a really nice looking dinner. Thanks for sharing. Bob Bailey
 
Ahhhh yes! That does look good! I grew up on steaks seasoned with garlic salt - no marinading in my Dad's kitchen! The first time I had a marinated steak it was a pineapple teriyaki ribeye at a Houston's in Nashville. It knocked my socks off! Now, I'm a sometimes SPG and sometimes marinade guy - but your marinade looks like a winner! Great cook!

Pat
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">We decided to try something new and use a marinade from Jim Tarantino's Marinades, Rubs, Brines, Cures & Glazes...Chilean-Style Marinade </div></BLOCKQUOTE>

I've been watching and waiting
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. Looks like a winner, but I'm still waiting for your totally original 3-fer combo(marinade, rub, glaze)
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> First corn of the season? For real? Probably 2 months before we see it up here.

</div></BLOCKQUOTE>

I saw some at a market and said in my head "hold on Jeff...its not time." I'm jonesin' but I know to wait. This summer, I got plans to strip and freeze corn to get me through the winter.

Don, do you ever grill it husked? I love it that way, you can give it a little color.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I'm still waiting for your totally original 3-fer combo(marinade, rub, glaze </div></BLOCKQUOTE>
Workin' on it, Jeff! Great book!!
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Don, do you ever grill it husked? I love it that way, you can give it a little color. </div></BLOCKQUOTE>
We do it all the time...Love it that way. I'm learning how to cook over lump so we left the husks on this time for some added protection.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">We do it all the time...Love it that way. I'm learning how to cook over lump so we left the husks on this time for some added protection. </div></BLOCKQUOTE>

cool. I grill it and strip it and mix it with things to match dinner (chives, basil, parm cheese, grilled chiles...). Its my go-to summer side.
 
Holy cow - you folks have corn already?! We still had frost warnings last week... Man, that ribeye looks picture perfect. Fantastic!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I can only see the first pic..... </div></BLOCKQUOTE>
Photobucket is a little clunky this morning. Try refreshing or you could go here ( http://s147.photobucket.com/al...h_Bach/BBQ/10-05-13/ ) to see the album.

Thanks for viewing!
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
This summer, I got plans to strip and freeze corn to get me through the winter. </div></BLOCKQUOTE>We did this last summer about a dozen...
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didn't last long, i ate it up too fast
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I've been marinading steak for year but mostly the cheaper stuff--london broil and even chuck steak is tasty after soaking overnight in red wine, garlic and soy sauce.

That Chilean combo sounds awesome.

How long do you do the corn? direct heat? soak them?

I shouldn't read this board before breakfast. LOL
 
Don, Your steaks look great. I marinated some rib-eyes two weeks ago in Tyler Florence's fajita marinade. Yes, we made fajitas, but those steaks were excellent! I'm with you...marinading is definitely worth the effort once in a while.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Don Cash:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
I can only see the first pic..... </div></BLOCKQUOTE>
Photobucket is a little clunky this morning. Try refreshing or you could go here ( http://s147.photobucket.com/al...h_Bach/BBQ/10-05-13/ ) to see the album.

Thanks for viewing! </div></BLOCKQUOTE>

Now I can see!! Well worth the wait!!
 
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