Roadside Ribeye


 
Brandon N.

Brandon N.

TVWBB Fan
Had some leftover marinade from Roadside Chicken and thought what the heck, why not use it on a couple ribeyes. Put some marinade on while they were resting at room temp. Rubbed with black pepper and flipped every minute or two with a few shakes of the marinade. Love the Roadside flavor
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Careful now or you will start a frenzy. Before you know it there will be Roadside Ribeye stands popping up all over the country!
 
Brandon, I just "hijacked" the flamin roadside ribeye photo for the background on my computer...if I was a little closer to East Moline, I'd try to hijack the ribeyes as well!!!
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Brandon my friend - I can't believe you would actually ruin a couple good Ribeye's by soaking them in Ol' "Roadside" Marinade. Errrrr - If you might be considering a place to throw them away you might think about sending them on to the Washington coast and I'll figure out a way to dispose of them for you. lol. I thought they looked good in the first two pictures, but wow, was blown away by the way they looked when you had them cut in the third picture. Verrrry nice job my friend. Thanks for the sharing the idea. Bob B
 
Wow, that is a dandy looking steak! I haven't had Roadside in a couple of months, and that needs to change. Great looking steak, and with a little more notice, I could have brought the beer!
 
Thanks everyone for their kind words. Steaks have been taken to a new level since trying the reverse sear.

Bob H,
I wouldn't mind pullin' over roadside to get a ribeye. You could use the bone as a handle to eat on-the-go
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Bob B,
You will definitely be my steak disposal service going forward, thanks for the comments
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Mike R,
Beef for beer? Sounds like a fair trade to me
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As long as its not Steel Reserve, Olympia Ice...or any Miller product
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Ouch! No Miller!?!?! I'm a born and bred Yooper (from Upper Michigan) and Miller products are close to my heart. If a ribeye is at stake (pun intended), I could choke down some Anheiser though.
 
Brandon, Killer looking Ribeye Man!
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I've used that Roaside stuff on Ribeye/Delmonicos, Flank, Skirt, Top Round (AKA London Broil as it's called here). The RS also is great on pork. I marinated a Pork loin, Loin end roast for 2 days and roasted it in the oven last Sunday. Made a killer Au Jus, and been eating some great pork sammies all week. Works well on ribs and loins as well. Nice job Bud.
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First off B, thanks for sharing an awesome recipe
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An Au Jus would be killer, definitely gonna try that with a RS loin

"roasted it in the oven" whats up with that???
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Weather hasn't been the greatest lately, so I will let it slide
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Used this on a London Broil (Top Sirloin) yesterday. Only had the chance to let it sit for about an hour and a half. Cooked it to 120 in the middle, rested for a little over 10 minutes. Had a wonderful flavor. The color was awesome. Photos next time...

Even the picky daughter came back for more.

I left the oil out of it like it says to do for marinating in the R/S Chicken recipe. I also used black pepper instead of white.

I'll let it marinate longer the next time, but other than the changes I made, its perfect just the way it is. I think I'll let it rest a little longer also.

Matt
 
Bryan S said:
Brandon, Killer looking Ribeye Man!
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I've used that Roaside stuff on Ribeye/Delmonicos, Flank, Skirt, Top Round (AKA London Broil as it's called here). The RS also is great on pork. I marinated a Pork loin, Loin end roast for 2 days and roasted it in the oven last Sunday. Made a killer Au Jus, and been eating some great pork sammies all week. Works well on ribs and loins as well. Nice job Bud.
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Roadside would be great on a flip flop!!
 
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