Noelle,
The key is a good steak. The second is cooking it to the right doneness. You
can tell by pressing the meat; the firmer the meat, the more done. Let
steaks rest 5 min before serving so that juices can retract. Buy boneless ribeye at Costco for best quality.
I marinate by rubbing each side with garlic paste, then sprinkling sugar
over it. A bit of sherry, and then shoyu, enough to moisten the steaks. You
only need to marinate for 5-10 min. And here's an alcoholic option, really a good marinade that Aunty Lois' mom
uses: 1/3 C shoyu
1/3 C bourbon
3 Tbsp honey
2 Tbsp sugar
3 Tbsp grenadine
1 Tbsp salt
1/2 tsp pepper Soak 1/2-inch steaks in marinade for no longer than 3 hrs.
can tell by pressing the meat; the firmer the meat, the more done. Let
steaks rest 5 min before serving so that juices can retract. Buy boneless ribeye at Costco for best quality.
I marinate by rubbing each side with garlic paste, then sprinkling sugar
over it. A bit of sherry, and then shoyu, enough to moisten the steaks. You
only need to marinate for 5-10 min. And here's an alcoholic option, really a good marinade that Aunty Lois' mom
uses: 1/3 C shoyu
1/3 C bourbon
3 Tbsp honey
2 Tbsp sugar
3 Tbsp grenadine
1 Tbsp salt
1/2 tsp pepper Soak 1/2-inch steaks in marinade for no longer than 3 hrs.
Love,
Mom