Darn good steak

[Malc]

I made what I thought was a pretty good steak yesterday.  Here is what I did.  I used two NY strips and a ribeye(I like the ribeye, too much fat for the wife and mother.).

My absolute favorite steak Marinade:
1/3 C balsamic vinegar
1/3 C soy sauce
1/3 C A1 steak sauce(normally use worstechire sauce, but was out.  I may stick with A1 now)

1) Put the steaks in a ziploc bag covered w/ marinade for about two hours.  Some big flavors, so it doesn't need much more than that.

2) Cold smoked for 2 hrs. with mesquite.

3) Crack some pepper and a little garlic powder on the meat.  Finish on the grill to desired doneness.

Malc

[Mr Walleye]

Sounds Good Malc!

Could be a good recipe for the Reveo.  ;)

Mike

[acords]

1/3 C balsamic vinegar
1/3 C soy sauce
1/3 C A1 steak sauce

I do the same same thing except equal parts of Balsamic Vinegar, Soy sauce and Olive Oil.  That's my favorite for flank steak!

[iceman]

Wow Malc that sounds darn good. Normally my steaks just hit the grill with a touch of salt and pepper but that marinade sounds good. I just hate to cover the taste of the meat up to much but a quick brine like that might work well. I think about five minutes in the Reveo might do it also. Thanks for the post. ;D

[Wildcat]

Hey Ice, speaking of steaks, did you get around to trying the method I mentioned in another thread?

[Malc]

Wow Malc that sounds darn good. Normally my steaks just hit the grill with a touch of salt and pepper but that marinade sounds good. I just hate to cover the taste of the meat up to much but a quick brine like that might work well. I think about five minutes in the Reveo might do it also. Thanks for the post. ;D

I hear you there.  I would say as long as the steak is nice and thick you will get the best of both worlds.  A couple hours doesn't allow it to penetrate that much, so you get a nice flavorful crust outside, pure meat flavor inside.  I don't really know what a Reveo does, so I am no help there.

Malc

[bunnydude]

I bet if you substituted a couple of Elk or Moose steaks that would take it to a new level. I may just do that with some elk I have.

Thanks for the good Idea Malc. ;D