Steak Enthusiast

Janel Houchens
Gainesville, FL

Melt in your mouth Steak

Ingredients:
Four 6 oz boneless ribeye steaks (or two 1 pound T-Bone steaks)
Four medium garlic cloves minced finely
One teaspoon onion powder
One sprig fresh rosemary (hold sprig at one end and pull needles downward, discard the stick) Chop rosemary finely (or use one teaspoon dried – crushed)
Two ounces “Better than Bouillon” beef base (one fourth of jar) disolved in 3 cups hot water till smooth

Directions:
Place steaks in large container at least one inch apart and deep enough for marinade to come up three quarters of the way.  Pour marinade over steaks allowing the “seasonings” to spread over meat.  Place container in refrigerator for a minimum of four hours, turning steaks every half hour.  Heat grill on high for 15 minutes (mean while drain steaks).  Drain steaks on brown bag for at least 5 minutes.  Reduce heat to med-high on grill and place steaks two inches apart, cooking 4 minutes on each side for Medium Rare.  DO NOT MOVE STEAKS WHILE COOKING.  Let steaks rest 5 minutes before serving, allowing the juices to redistribute.

Suzy Moore
Milwaukie, OR

Ingredients:
1/4 c. olive oil
1/4 c. balsamic vinegar
1-2 cloves garlic (minced)
1 t. prempared horseradish
1 T. shallots
1 T. fresh basil
1/2 t fresh ground pepper
1 T. truffle oil

Directions:
Combine all ingredients in glass or
plastic container.  Add steaks and
marinade 24 hours.  Sear steaks on hot
grill then turn fire down to cool on
low heat.  Spoon marinade over steaks
as they cook.

Darla Ellis
Weirton, WV

Ingredients:
6 ribeye steaks
1/3 Cup butter
1/3 Cup Barbecue Sauce
2/3 Cup water
1 pkg. Taco Seasoning
2 tsp seasoning salt
1 tsp black pepper
2 tsp garlic powder
1 tsp onion powder
2 tsp ground red pepper
2 tsp worcestershire sauce
squeezed juice from 1 habanero pepper

Directions:
In a skillet on medium high heat, add butter
and barbecue sauce and stir until melted. 
Add the other ingredients in order stirring
continuously.  After you squeeze the habanero
pepper (wear gloves) stir until blended and
remove from heat.  Let stand 10 minutes or
until cool to touch.  Pour into container or
zipper bag and add steaks.  Marinade over night. 
This recipe is for people who like a kick to
their food. Grill or pan fry steaks to your liking.

If you do not like HOT marinades, I would not recommend
this recipe.  But, for those of you that do, you are
going to LOVE this.