Victoryreds Redeye Marinade For Steak And Chops Recipes

VICTORYRED'S SUPER STEAK MARINADE

Steps:

• Combine all ingredients in medium bowl whisk together till well blended.
• Combine steaks of your choice to marinade.
• Marinate 4 to 10 hours.
• I use t bones, rib eyes, or New York strip steaks.

VICTORYRED'S PORK CHOP MARINADE FOR THE GRILL

Steps:

• put all ingredients in medium bowl whisk well till blended.
• in plastic bag add marinade and 4 pork chops 1'' or thicker marinade for 5 -12 hours in refridgerater.

THE WHITEHOGG WORLD CHAMPIONSHIP STEAK MARINADE

Steps:

• Lay steaks on a flat surface. Lightly sprinkle dry ingredients onto the surface of each steak until the steak is completely covered. Rub dry ingredients into the steak by hand. Lightly pour cooking oil onto steak and rub into steak with hands. Flip steaks over and repeat the same process on the other side. Place steaks in an airtight container and refrigerate. Let steaks marinate in rub no more than 4 hours. To grill, heat charcoal grill to approximately 300 degrees F. Grill steak 7 to 8 minutes on each side. When grilled to preferred doneness, place steaks in a pan and cover with foil to allow the juices to distribute.

MARINATED RIBEYES

Steps:

• Pierce both sides of steaks several times with a fork. In a small bowl, combine the remaining ingredients. Remove 1/2 cup marinade to another bowl; cover and refrigerate until serving. Pour remaining marinade into a large shallow dish; add the steaks. Turn to coat; cover and refrigerate overnight. , Drain and discard marinade. Grill steaks, covered, over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Warm reserved marinade; serve with steaks.

THE PERFECT RIB EYE MARINADE

Steps:

• In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.

GARLIC REDEYE STEAK MARINADE

Steps:

• Using a food processor or mortar and pestle, mash/pulse the garlic, onion, chili pepper and olive olive together, till smooth, but still somewhat chunky.
• Put it a large bowl or a large freezer bag.
• Stir in Worcestershire, sugar, lime juice, soy sauce, pepper, and then coffee.
• Swish it all together, then add your steaks, and let marinate for anywhere between 4 and 24 hours.

FAST MARINADE FOR BEEF OR PORK

Steps:

• Put soy sauce in a 1 cup measure.
• Add lemon juice to make 1/2 cup.
• Add water to make one cup. Place beef steaks or pork flat in a non-metallic dish.
• Pour marinade over.
• Marinate for at least 1/2 hour or up to 3 hours.
• If marinade doesn't completely cover meat, turn half way through.
• If I am marinating for 3 hours, I turn every half hour.

JUICY MARINATED STEAKS

Steps:

• Stir the canola oil, root beer, Worcestershire sauce, teriyaki sauce, steak sauce, garlic salt, onion salt, black pepper, basil, thyme, and rosemary together in a bowl.
• Pierce the steaks in several places on both sides; arrange in a single layer in a shallow non-reactive dish. Pour the marinade over the steaks, flipping the meat to coat both sides. Allow to marinate in refrigerator 3 to 4 hours, flipping meat once halfway through.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the steaks from the marinade and shake off excess moisture; discard the remaining marinade.
• Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.

QUICK-AND-EASY STEAK MARINADE

Steps:

• Place steaks in a flat baking dish or container. Cut slits at 1-inch intervals in the fat around the edges of the steaks. Gently pierce both sides of each steak a few times with a fork.
• Sprinkle each steak with salt, pepper, garlic powder, and Montreal steak seasoning. Pat seasonings into steaks.
• Whisk olive oil, Worcestershire sauce, soy sauce, balsamic vinegar, Dijon mustard, garlic, and liquid smoke together in a bowl. Pour marinade over steaks to coat. Cover container or baking dish with plastic wrap and marinate steaks in the refrigerator for 2 hours. Turn steaks over and marinate for another 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook the steaks on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 8 to 10 minutes per side for medium-rare. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C).

VIRGIL'S "TOP SECRET" PORK CHOP MARINADE

Steps:

• Whisk Worcestershire sauce, canola oil, soy sauce, cider vinegar, garlic powder, and hot pepper sauce together in a bowl.

SIMPLE MARINATED RIBEYES

Steps:

• In a shallow dish, combine the first 11 ingredients. Add the steaks and turn to coat. Cover and refrigerate for 6 hours or overnight., Drain and discard marinade. Grill steaks, uncovered, over medium-hot heat for 5-7 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).