COOL RIVER CAFE FAT TIRE RIBEYE
Source of Recipe
Executive Chef Patrick Brown, Cool River Cafe, Ulster
Sweet Soy Glaze
1 cup granulated sugar
1/3 cups water
1 tablespoon fresh lemon juice
1/2 cup soy sauce
Combine all ingredients for glaze except soy sauce in a small pot and
heat to boiling. Keep boiling mixture for 10 to 15 minutes until all
sugar granules are melted and mixture begins to look like clear corn
syrup. Refrigerate the mixture until temperature lowers to about 125
degrees F (use a food thermometer and be extra careful when handling
hot sugar), which takes about 15 minutes. Add soy sauce.
Fat Tire Marinade
4 (14-ounce) ribeye steaks
1/4 cup garlic, minced
1/4 cup cilantro, minced
1/4 cup parsley, minced
1 tablespoon oregano, chopped
3 tablespoons Worcestershire sauce
1 bottle Fat Tire beer
1/2 cup sweet soy glaze (see recipe above; reserve remaining glaze)
1 cup olive oil
Combine all ingredients except olive oil and meat in food processor
or blender; blend. While blending, add oil in a small stream to
create an emulsion. Pour mixture over steaks. Cover and refrigerate
for at least 4 hours.
Discard marinade and put the steaks on the grill, grilling to desired
doneness. Drizzle remaining sweet soy glaze over grilled steaks and
serve.
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