Path: swen.emba.uvm.edu!attmt1!ip.att.net!news.esinet.net!news1.cstone.net!newsfeed.slip.net!newsxfer.visi.net!nntp.abs.net!remarQ-easT!supernews.com!remarQ.com!news.cmc.net!feeder.swcp.com!sloth.swcp.com!boofura.swcp.com!not-for-mail From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Karls Secret Ribeye Steak Dinner Followup-To: rec.food.cooking Date: 12 Apr 1999 06:22:40 -0600 Organization: @Home Network Lines: 43 Sender: recipes@swcp.com Approved: phill@rt66.com Message-ID: <3710B93A.C24272@home.com> Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: boofura.swcp.com Xref: swen.emba.uvm.edu rec.food.recipes:32198 Karls Secret Ribeye Steak Dinner 2 ribeye steak (About a pound each) 8 ounces Cream Stout Beer at room temperature 6 garlic cloves (finely chopped) 4 ounce lite soy sauce 1 small Vidalia onion ( or red onion ) 2 small shallots 1/8 teaspoon ground cloves 2 teaspoon Worcestershire sauce 3 teaspoon Dijon mustard 1/4 teaspoon fresh Tarragon 1 teaspoon parsley freshly ground black pepper to taste 1/2 teaspoon Adobo seasoning 1/8 teaspoon salt Finely chop garlic, shallot and onion and place in a small bowl. Finely chop parsley and tarragon and add to the bowl. Add the Worcestershire sauce, cloves, Dijon mustard, Creamed Stout beer, soy sauce and seasonings then mix well to combine. Let stand for 30 minutes to blend flavors. Place the ribeyes in the marinade and make sure it is well coated. Cover the bowl and place in the refrigerator for 30 minutes or overnight. Pre-heat the grill and then cook the ribeye. Place the remaining marinade in a small saucepan and reduce it for one or two minutes until slightly thickened. Add more beer to the marinade at this stage if desired. Pour over the ribeyes and serve with a baked potato, and corn on the cob. -- Bon Appetit.. Karl(KE3NF) Karls Eatery [ICQ # 16639454] http://24.3.49.34 or http2//Karls_Eatery.com Http://www.fortunecity.com/littleitaly/machievelli/97 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.