I finished this one on the stove since I didn’t have a grill handy, but I really didn’t want the marinade to go to waste. Poured the remaining mix in a saucepan and reduced it with a tbsp butter. The meat turned out great- but I got just as many compliments on the reduction.
Although I'm usually a rare steak person, I find that these steaks are better tasting and easier to slice when done medium rare or barely medium. Thanks for the marinade recipe!
I finished this one on the stove since I didn’t have a grill handy, but I really didn’t want the marinade to go to waste. Poured the remaining mix in a saucepan and reduced it with a tbsp butter. The meat turned out great- but I got just as many compliments on the reduction.
Excellent! That's a great call and I am sure the butter rounded it out perfectly. Thank you for the comment!
10 mins in a slowish oven and 10 on the hot grill scares me—worried it’ll be well done—but will give it a try. Thanks! Appreciate all your recipes!
Definitely go by feel, some ovens are hotter than others. The slow roast should really just set the outside.
Although I'm usually a rare steak person, I find that these steaks are better tasting and easier to slice when done medium rare or barely medium. Thanks for the marinade recipe!
I made this about a month ago and it was great! Came back as we're gonna make it again tonight.
I just saw comment about using the left over marinade and doing a reduction. Think I'll try that tonight too!
Found you via Twitter (non-food commentary ironically) and one of your cross-posts about Mac-N-Cheese recipe there brought me to your stack.
Thanks for recipe Chef!