Ohio Chatter DEV

Glassy

Anyone that lives in south central Ohio has probably heard of The Ribber in Portsmouth, who has great ribs and even better steaks.

This weekend I tried to duplicate their steaks with very good luck. I bought 1" thick ribeyes at a place called Richie Foods in Piketon. All their steaks are cut on the spot according to the customers preferred thickness and their ribeyes are under $6 a lb (compared to like $11-$12 a lb for crap steaks at Kroger).

Anyway, if you like grilling, give this a try:

1.) in a cake pan, lay in the steaks and poke them a few times with a fork to develop some holes. Sprinkle meat tenderizer on them. Let sit for 30 minutes.

2.) Add a little salt and pepper over them and then pour a can of light beer on them, which should nearly cover them up. Let sit 30 minutes. (Note: this is an excellent time to marinade your thirst with a couple extra beers

)

3.) Remove the steaks and put them directly on the grill. Also, put the cake pan with the left over beer marinade on the grill so the juices cook and get hot. When the steaks are cooked to your desired preference, remove the cake pan and remove the steaks. PUT THE STEAKS DIRECTLY BACK INTO THE CAKE PAN SO THEY SOAK UP MORE MARINADE/JUICES IMMEDIATELY UPON TAKING THEM OFF THE GRILL.

If you use a good cut of steaks, this is an unbelievable recipe for grilling them. I definitely recommend using a light beer so there is little bitter taste that comes along with dark beers.

Anyone else tried this, or have any other good grilling recipes?

gorocks99

I prefer to heat mine in a skillet.

se-alum

Glassy;1079488 wrote:Anyone that lives in south central Ohio has probably heard of The Ribber in Portsmouth, who has great ribs and even better steaks.

This weekend I tried to duplicate their steaks with very good luck. I bought 1" thick ribeyes at a place called Richie Foods in Piketon. All their steaks are cut on the spot according to the customers preferred thickness and their ribeyes are under $6 a lb (compared to like $11-$12 a lb for crap steaks at Kroger).

Anyway, if you like grilling, give this a try:

1.) in a cake pan, lay in the steaks and poke them a few times with a fork to develop some holes. Sprinkle meat tenderizer on them. Let sit for 30 minutes.

2.) Add a little salt and pepper over them and then pour a can of light beer on them, which should nearly cover them up. Let sit 30 minutes. (Note: this is an excellent time to marinade your thirst with a couple extra beers )

3.) Remove the steaks and put them directly on the grill. Also, put the cake pan with the left over beer marinade on the grill so the juices cook and get hot. When the steaks are cooked to your desired preference, remove the cake pan and remove the steaks. PUT THE STEAKS DIRECTLY BACK INTO THE CAKE PAN SO THEY SOAK UP MORE MARINADE/JUICES IMMEDIATELY UPON TAKING THEM OFF THE GRILL.

If you use a good cut of steaks, this is an unbelievable recipe for grilling them. I definitely recommend using a light beer so there is little bitter taste that comes along with dark beers.

Anyone else tried this, or have any other good grilling recipes?

You shouldn't have to put this much work into it, unless you're cooking it to well-done. A good cut of steak just needs some salt & pepper, then tossed on the grill for 2-3 minutes per side.

Glassy

se-alum;1079502 wrote:You shouldn't have to put this much work into it, unless you're cooking it to well-done. A good cut of steak just needs some salt & pepper, then tossed on the grill for 2-3 minutes per side.

Its well worth the extra work. It is fantastic

LJ

se-alum;1079502 wrote:You shouldn't have to put this much work into it, unless you're cooking it to well-done. A good cut of steak just needs some salt & pepper, then tossed on the grill for 2-3 minutes per side.

Don't forget the slice of butter on it while it rests for 5-7 minutes

Bio-Hazzzzard

Sounds good but there is no need to poke holes in a steak or any meat for that matter. The meat tenderizer that you are using will naturally penetrate the meat on it's own. When you poke holes it will concentrate your rub/marinade in specific areas of the meat and there will be "pockets" of the flavor of your marinade and not as much the meat. You also have a higher potential to have dry spots where the holes are by releasing valuable juices during the cooking process.

With that said, I will try this recipe.

stroups

I only like my steaks well done covered in A1 sauce

ernest_t_bass

stroups;1079521 wrote:I only like my steaks well done covered in A1 sauce

uh oh.

Fly4Fun

Now I'm wanting some steak... where is that door to door steak salesman when you need one?

Ray McKigney

Fly4Fun;1079565 wrote:Now I'm wanting some steak... where is that door to door steak salesman when you need one?

How much of my meat would you like?

queencitybuckeye

Glassy;1079488 wrote:poke them a few times with a fork to develop some holes.

Not a chance in hell. Not piercing meat is Grilling 101.

LJ

Ray McKigney;1079624 wrote:How much of my meat would you like?

2 pork butts and a cow dick

sleeper

se-alum;1079502 wrote:You shouldn't have to put this much work into it, unless you're cooking it to well-done. A good cut of steak just needs some salt & pepper, then tossed on the grill for 2-3 minutes per side.

I knew someone would post something like this. Nice work.

LJ

stroups;1079521 wrote:I only like my steaks well done covered in A1 sauce

the waitress at Hickory House asked me if I wanted A1 with my medium Porterhouse. I wanted to ask her if she didn't believe in her product.

Ray McKigney

LJ;1079634 wrote:2 pork butts and a cow ****

Have you heard of the buttdickin? We take the butt and put the dick inside of it. Kind of like a turducken.

LJ

Ray McKigney;1079647 wrote:Have you heard of the buttdickin? We take the butt and put the dick inside of it. Kind of like a turducken.

Oh, 3 of those please

OSH

Steak doesn't need anything added.

It's good the way it comes. Don't ruin a good piece of meat.

shadowrider

OSH;1079656 wrote:Steak doesn't need anything added.

It's good the way it comes. Don't ruin a good piece of meat.

How about topping it with some Blue Cheese Butter the last minute it's on the grill?

OSH

shadowrider;1079806 wrote:How about topping it with some Blue Cheese Butter the last minute it's on the grill?

I don't do it.

The closest thing I do with my steaks is sauté some onions and peppers for it.

sleeper

OSH;1080002 wrote:I don't do it.

The closest thing I do with my steaks is sauté some onions and peppers for it.

Are these raw onions and peppers?

ZWICK 4 PREZ

OSH;1080002 wrote:I don't do it.

The closest thing I do with my steaks is sauté some onions and peppers for it.

You're buying the wrong onions and peppers if you have to saute them. Onions and peppers don't need anything added. They're good they way they come.

sleeper

ZWICK 4 PREZ;1080020 wrote:You're buying the wrong onions and peppers if you have to saute them. Onions and peppers don't need anything added. They're good they way they come.

+1

reps.

thavoice

To optimize a steak though ya have to add that pink sludge that McDonalds was adding to their burgers.....

I dont usually do much to the steaks.....a local place, kind of, Winners Meats has some excellent steaks ith some sort of seasoning they use. Rare.....rare is for me. Restaurants rarely make a steak that I think is rare. Probably worried of customers getting sick.

Automatik

The oven then grill method is legit, but I prefer a combo of oven searing on a cast iron skillet, then finishing it in the oven.

I"m finally mastering the indoor steak methods. I have no means to grill or even own a grill.

OSH

ZWICK 4 PREZ;1080020 wrote:You're buying the wrong onions and peppers if you have to saute them. Onions and peppers don't need anything added. They're good they way they come.

Oh...I enjoy eating them how they are as well. Big onion and pepper fan.

Archive

Grilling: Great recipe for steaks