Tender Glazed Ribeye Steak Recipe - Houston's Hawaiian Steak Marinade
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Date: 2020-05-15
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Comments and reviews: 8
The
I grilled all my life on an Argentinian style grill, where you can change the height of the grate. If the fat is igniting the coals, you just change the height of the grate in relation to the coals or spread the coals around to make the heat less concentrated. I just started recently experimenting with a Weber grill. I found if I use a half moon Weber charcoal basket and keep the coals to the side, I can have both a very hot zone and a safe zone where the steaks can go to after they are seared or in case of flare ups. . A chunk of hickory or post oak over the coals, place the lid down, vents 3/4 of the way closed, impacts a nice caveman style smoky flavor to the meat. Those steaks of yours look delicious. They are as we say it down in South America, al ponto. Moist and rose pink meat on the inside. Nice crust on top. Eat it while it s warm. Cheers
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I grilled all my life on an Argentinian style grill, where you can change the height of the grate. If the fat is igniting the coals, you just change the height of the grate in relation to the coals or spread the coals around to make the heat less concentrated. I just started recently experimenting with a Weber grill. I found if I use a half moon Weber charcoal basket and keep the coals to the side, I can have both a very hot zone and a safe zone where the steaks can go to after they are seared or in case of flare ups. . A chunk of hickory or post oak over the coals, place the lid down, vents 3/4 of the way closed, impacts a nice caveman style smoky flavor to the meat. Those steaks of yours look delicious. They are as we say it down in South America, al ponto. Moist and rose pink meat on the inside. Nice crust on top. Eat it while it s warm. Cheers
reply
Bob
1st thing the grill must be searing hot to make the grill marks. To do this you must use more charcoal with the lid on and the bottom and top vent open! After there is a good white ash on all the bricketts you can place the steaks on the grill, then cover the grill. reduce the opening at the top to control the flair up. and if necessary reduce the vents on the bottom. There needs to be room of the grill for double the number of stakes so when you want to turn them over you can put them on a searing hot new spot to make the grill marks. 1-1/2 inch steaks medium rare should take about 8 minutes 4 minutes a side, medium well just add 1 minute to each side. The be sure to let them rest for 5 minutes after removing from the grill. The Medium Rare will be a strong pink, the Medium well will be very light pink
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1st thing the grill must be searing hot to make the grill marks. To do this you must use more charcoal with the lid on and the bottom and top vent open! After there is a good white ash on all the bricketts you can place the steaks on the grill, then cover the grill. reduce the opening at the top to control the flair up. and if necessary reduce the vents on the bottom. There needs to be room of the grill for double the number of stakes so when you want to turn them over you can put them on a searing hot new spot to make the grill marks. 1-1/2 inch steaks medium rare should take about 8 minutes 4 minutes a side, medium well just add 1 minute to each side. The be sure to let them rest for 5 minutes after removing from the grill. The Medium Rare will be a strong pink, the Medium well will be very light pink
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Jeffrey
There's a lot of great advice posted here. By way of encouragement let me add; experience is the best teacher. Plus, you'll eventually find a groove that you like. By groove I mean flavor profile, charcoal preference, etc. One thing I would suggest is seasoning your grill before you use it the next time. You can do this by simply adding a few mild wood blocks to a half chimney of ready-to-cook-over-charcoal. By mild wood I mean flavors like Alder, Mesquite, Sugar Maple or maybe even Pecan. Do this once before your next grill session and you'll be set for some years to come. Think of it in the same manner as you would for seasoning a cast iron skillet. A well seasoned grill does add to a great grilling experience. All the best to you in your future endeavors. God Bless.
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There's a lot of great advice posted here. By way of encouragement let me add; experience is the best teacher. Plus, you'll eventually find a groove that you like. By groove I mean flavor profile, charcoal preference, etc. One thing I would suggest is seasoning your grill before you use it the next time. You can do this by simply adding a few mild wood blocks to a half chimney of ready-to-cook-over-charcoal. By mild wood I mean flavors like Alder, Mesquite, Sugar Maple or maybe even Pecan. Do this once before your next grill session and you'll be set for some years to come. Think of it in the same manner as you would for seasoning a cast iron skillet. A well seasoned grill does add to a great grilling experience. All the best to you in your future endeavors. God Bless.
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Irishkilla79
I like to marinade only my skirt and flank steaks because I think they need that extra tenderizing. But ribeyes are my favorite cut. Filets are overrated. I'm a flavor guy and filets don't cut it. I just like salt and pepper on my ribeyes and I actually like pan roasting them and basting them with garlic, butter and thyme. If I'm cooking for few people I will pan roast. If a lot of people then bbq is the way to go. Have even started trying out the sous vide method and I'm really liking that as well.
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I like to marinade only my skirt and flank steaks because I think they need that extra tenderizing. But ribeyes are my favorite cut. Filets are overrated. I'm a flavor guy and filets don't cut it. I just like salt and pepper on my ribeyes and I actually like pan roasting them and basting them with garlic, butter and thyme. If I'm cooking for few people I will pan roast. If a lot of people then bbq is the way to go. Have even started trying out the sous vide method and I'm really liking that as well.
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Aloha
Im Hawaiian, theres nothing Hawaiian about this dish, sorry. Just because rich businessmen had sugar and pineapple fields in Hawai'i, that doesnt mean pineapple is in any way representative of our culture or cultural dishes. Also, soy sauce is Asian, not Hawaiian, Hawaiians are Polynesian like Maori, samoans, tahitians, we're not Asian. While Im on the subject, Hawaiian pizza is just as offensive as if someone made a Black pizza that had watermelon and fried chicken on it.
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Im Hawaiian, theres nothing Hawaiian about this dish, sorry. Just because rich businessmen had sugar and pineapple fields in Hawai'i, that doesnt mean pineapple is in any way representative of our culture or cultural dishes. Also, soy sauce is Asian, not Hawaiian, Hawaiians are Polynesian like Maori, samoans, tahitians, we're not Asian. While Im on the subject, Hawaiian pizza is just as offensive as if someone made a Black pizza that had watermelon and fried chicken on it.
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Kevin
Girl, you got to get into the Modern World - Lol - Get yourself a Charcoal Chimney and use Lighter sticks or Wax Lighter Cubes - Burning Paper stinks and the Charcoal does absorb some of that odor. Anyway the Chimney's are cheap and work great - Just a Suggestion from you Uncle Kev. Okay so Never Mind - Maybe I should have watched the ENTIRE Video before shaking your tree - Lol. But if you had the Chimney, why not use that from the Get-Go?
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Girl, you got to get into the Modern World - Lol - Get yourself a Charcoal Chimney and use Lighter sticks or Wax Lighter Cubes - Burning Paper stinks and the Charcoal does absorb some of that odor. Anyway the Chimney's are cheap and work great - Just a Suggestion from you Uncle Kev. Okay so Never Mind - Maybe I should have watched the ENTIRE Video before shaking your tree - Lol. But if you had the Chimney, why not use that from the Get-Go?
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Roger
That's a lot of meat to waste by over cooking, anything over medium rare wastes the steaks as far as I'm concerned. If you over cook them you might as well cook them in a microwave! I've been grilling steaks and other meats for over 50 years and have converted dozens of people to properly cooked food! However, each to their own. Personally I've turned down a lot of overdone meat! Yours do look good at medium! Good job!
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That's a lot of meat to waste by over cooking, anything over medium rare wastes the steaks as far as I'm concerned. If you over cook them you might as well cook them in a microwave! I've been grilling steaks and other meats for over 50 years and have converted dozens of people to properly cooked food! However, each to their own. Personally I've turned down a lot of overdone meat! Yours do look good at medium! Good job!
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Michael
Pineapple juice has bromeliad in it, which is a natural tenderizer. Eat fresh pineapple, your tongue will start to burn slightly, the bromeliad is tenderizing your tongue. You should try Kingsford Mesquite charcoal, it really flavors the food. You may want to try some butter, if you are going to grill a steak that has not been marinated. I have used Mesquite for over 15 yrs. have yet to be disappointed.
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Pineapple juice has bromeliad in it, which is a natural tenderizer. Eat fresh pineapple, your tongue will start to burn slightly, the bromeliad is tenderizing your tongue. You should try Kingsford Mesquite charcoal, it really flavors the food. You may want to try some butter, if you are going to grill a steak that has not been marinated. I have used Mesquite for over 15 yrs. have yet to be disappointed.
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