I can't imagine a ribeye that would need vinegar to marinate, let alone marinate for 1-2 days. So, I subbed beer for the vinegar, as I like the texture of my good beef to remain...well, beef-like. I only let it sit for 9 hours; again, because good steak doesn't need anything but a kiss of flavor (no tenderization to break down the grain). My fiancee and I really enjoyed this, and I can definatly see where this is a marinade that truly needs 1-2 days itself to develop. I am not convinced you would get a much different result if you just used bottled zesty italian salad dressing with some soy and honey, but... So, next time, I am trying it with a cheaper steak (such as a "flat iron" one) or a thick cut pork chop. I like where this recipe is going, but true steak lovers appreciate STEAK for the sake of it being steak...not flavored rubber.
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