The trick is to smoke the meat and not make the meat smoke
"FRENCHED" RIB-EYE STEAK
Date: May 21, 2009 Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
“Frenched” Rib-eye Steak
Marinade had some usual suspects: Soy & Worcestershire sauce, canola oil, garlic powder & a new one: French Dressing
The finished marinade
The steaks marinaded all day in the refrigerator & were removed 30 minutes before grilling
The steaks are on the grill, getting grilled over high heat. Notice the orange tint left by the marinade
The steaks were taken to medium rare
The sides were Boston baked beans & some French rolls
The steak had great flavor & was very tender. The marinade helped, but these were also nice pieces of meat
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This marinated steak recipe from Grilling with Gas promised a steak that was long on beef flavor and tenderness. The marinade supposedly brought out the great beefy flavor without contributing its own flavor. The secret ingredient in the marinade was French salad dressing. I marinaded the steak all day and pulled it out of the fridge 30 minutes before grilling. The steak was grilled on high heat and taken to medium rare. The marinade delivered as promised a steak that had a great beefy flavor and the steak was moist and tender. Simple prep and great flavor-it doesn’t get better than this.