Ribeye Steak Marinades
Rib-eye steak has long been one of the most popular to marinade and grill. Usually tender and full of flavor, with the right recipe rib-eye steak can be a glorious culinary experience.See Popular Ribeye Steak Marinades Recipes
Ribeye steaks marinated in a sassy dressing are grilled and sliced to top a savory green salad with crumbled goat cheese and crunchy onion rings.
Steakhouses have mastered how to cook ribeye steak--with a few easy tips, you can also enjoy a perfectly cooked ribeye at home.
A delightful marinade that brings a little taste of France to any meat.
Meaty ribeye steaks are marinated in cherry juice concentrate, garlic, and rosemary and then grilled to perfection in this main-dish recipe.
A fresh citrus marinade that is light enough for shrimp and full flavored enough for chicken, beef, and pork.
While people have different preferences when it comes to which cut of steak is best and why, rib-eyes are a favorite because their marbled texture helps keep them juicy and tender. There are a number of options for how to cook a rib-eye steak, but you can't go wrong with this pan-seared version with a red wine sauce. Shallots and fresh thyme enhance the flavors and aroma of these savory thick and juicy steaks.
What makes these steak tacos Korean? A spicy sriracha-soy sauce marinade, plus Asian-inspired toppings like pickled cucumbers, sesame seeds and sliced radishes.
This quick-to-fix honey-mustard dressing is the perfect addition to any salad.
Available in intriguing shapes and sizes with an abundance of flavor, heirloom tomatoes also add a spark of color to this grilled steak main dish recipe.
Use an instant-read thermometer to test for doneness. The steak's temperature will rise by about 5 degrees after you remove it from the heat. This beef steak gets a double kick of heat from the spicy marinade and the fresh salsa topping.
This simple classic marinade is perfect paired with dark or gamy meats. You can vary the flavor depending on what kind of red wine you choose. For a greater intensity, try using a full-bodied red, such as Shiraz or Zinfandel. For a more delicate flavor, use a lighter red, such as Pinot Noir or Burgundy. Use on: Chicken thighs, duck, beef, lamb (see Tip)
This big, bold marinade recipe was adapted from a local Vermont restaurant and caterer. We make it in huge batches and freeze the extras so we always have it on hand. Use on: Extra-firm tofu, salmon, chicken, duck, pork, beef, lamb (see Tip)
Steakhouse cuts are delicious, but can be expensive to enjoy out. Follow these tips (and recipe) to make a steakhouse-style steak at home.
Face it: most raw meat isn't particularly appetizing (and if you don't buy that, try working at a food website and searching, say, for attractive images of raw chicken). But meat soaking in a delicious marinade, that's a different story. Suddenly it's all about potential, and the idea we have that a good long soak in lots of flavor inevitably makes meat tender and tasty.
Isn't there supposed to be a gene that curbs your appetite in hot weather? Because I don't seem to have it. I get just as hungry in the heat as I do in winter.
My husband, David, is from Kansas City, where they put mustard on their hamburgers. Bad! I use it in recipes.
St. Patrick's Day is almost here, and (no surprise), that's got us thinking about beer. Which beer?