Marinade for Rib Eye Steaks
This is a delicious marinade for rib eye steaks or beef shish kabob. I marinate mine for one hour prior to grilling.
This is a delicious marinade for rib eye steaks or beef shish kabob. I marinate mine for one hour prior to grilling.
- Carbohydrate 25.406245 g
- Cholesterol 0 mg
- Fat 14.3353 g
- Fiber 1.20210000836104 g
- Protein 8.11564 g
- Saturated Fat 0.948849 g
- Serving Size 1 1 Serving (151g)
- Sodium 4027.757 mg
- Sugar 24.204144991639 g
- Trans Fat 0.678539000000003 g
- Calories 253 calories
Step-by-step
- Mix all together in a large ziploc bag.....add meat and marinate for approximately 30 minutes.
Why does a cut of beef resting in a mixture of soy sauce and fruit juice transform so effectively before hitting the heat? Proteolytic enzymes naturally present in pineapple juice actively break down tough muscle fibers on the surface of the meat, while the high concentration of sodium in the soy sauce denatures structural proteins just enough to improve moisture retention during cooking. When applying this liquid environment to a heavily marbled cut like rib eye, balancing the enzymatic tenderization window with the sugar content prevents the exterior from burning prematurely over hot coals. Combining these liquids in a heavy-duty zipper bag ensures total surface contact without requiring excessive volume, though a glass baking dish works equally well if weighted down with plastic wrap.
- Limit the resting window to thirty minutes maximum, because leaving protein in active fruit enzymes for hours turns the outer surface mushy rather than tender.
- Cracked black pepper adds aromatic bite, but whole peppercorns crushed fresh yield sharper essential oils than pre-ground varieties sitting in a pantry jar.
- Neutral vegetable oils with high smoke points prevent flare-ups on the grill grates while carrying fat-soluble aromatic compounds from the ginger and dry mustard directly to the meat.
- Brown sugar contributes initial sweetness and aids in Maillard browning, caramelizing rapidly when exposed to direct temperatures exceeding 400 degrees Fahrenheit.
Discard any leftover liquid that has made contact with raw beef to avoid cross-contamination hazards in the kitchen. Thoroughly pat the surface dry with paper towels prior to cooking so the meat sears rather than steams.
