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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (493g) Recipe makes 6 servings The following items or measurements are not included below: brown mustard |
||
| Calories 1198 | ||
| Calories from Fat 829 | (69%) | |
| Amount Per Serving | %DV | |
| Total Fat 92.1g | 141% | |
| Saturated Fat 36.3g | 181% | |
| Monounsaturated Fat 41.3g | ||
| Polyunsaturated Fat 3.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 269mg | 89% | |
| Sodium 1060mg | 44% | |
| Potassium 1334mg | 38% | |
| Total Carbohydrate 14.4g | 4% | |
| Dietary Fiber 0.2g | 0% | |
| Sugars 9.8g | ||
| Protein 70.0g | 140% | |
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Rib Eye Steak in Bock Beer Marinade
By: mama's kitchen
Jan 19, 2006
AUS/NZ for ZWT 5 due to the influence the German culture has had on the region and the propensity for grilling! So succulent and tender you may not even need a knife. This steak is one of the top dishes served at Hudson's on the Bend, a popular Austin, TX, restaurant known for its game cooking and big-flavored, robust dishes. "These guys could cook a horseshoe and make it delicious," says CBS news anchor and frequent Hudson's diner Dan Rather in the foreword to their new book." Chef Jeff Blank offers creativity and originality in the kitchen to make him one of the most celebrated chef's in the country. Jeff has owned Hudson's on the Bend Restaurant in Austin since 1984. Prior to that, he owned and operated Wineskin Restaurant in Aspen, Colo. He was praised by the New York Times, Texas Monthly, and Chef's Magazine. In 1996 and 1997, Jeff won the People's Choice Award at the Texas Wine and Food Festival. Hudson's on the Bend was named to the "Top 50 Restaurants in America" list. (Cook time does NOT include marinating time.) Variations: This is also a wonderful marinade for baby-back ribs, portabello mushrooms, chicken . . . you get the idea. Timing: Marinate the steaks in an airtight plastic bag the day before grilling to achieve the optimum flavor. http://hudsonsonthebend.com/main.php.... PS Tamaretta, thank you and YES this marinade is wonderful on portabellos!
SERVES 6
Ingredients
-
6 (14-16 ounce) rib eye steaks
marinade
-
1 (12 ounce) bock beer, I use Shiner Bock
- 2 tablespoons garlic, chopped
- 2 tablespoons red onions, diced fine
- 2 tablespoons worcestershire sauce
- 4 dashes Tabasco sauce
- 2 limes, juice of
- 1/4 cup brown sugar, packed
- 1 tablespoon coarse brown mustard (Creole is good)
- 2 tablespoons olive oil
- 2 teaspoons salt
Directions
1
Combine all ingredients except salt. Salt in the marinade draws too much moisture from the meat over an extended time.2
Pour over steaks and marinate from 4 hours to overnight.3
Cook the steaks over medium-high heat to your taste- about 4 minutes each side for medium rare to medium, longer for steak that is more done.4
Of course everything tastes better when it is cooked outside BUT you can broil this inside and it comes out great!5
Season with salt to taste after cooking.
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Browse similar recipes by category
- Course > Main Dish
- Course > Condiments, etc. > Marinades & Rubs
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > North American > United States > Southern
- Cuisine > North American > United States > Southwestern
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Presentation > Served Hot
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Occasion > Taste/Mood > Romantic
Featured Reviews for This Recipe
From: breezermom
On Nov 30, 2008
I am so sorry, but no one in my household or the guests tonight liked this. I followed the recipe, and cooked on a charcoal grill, but this just had an "off" taste. The steaks did not seem to be anymore tender because of the long marinating time. This is one of the first times my family and guests have returned their plates with practically all their meat left on it. No one complimented the recipe, and no one asked for the recipe. I am so sorry....I don't usually give a bad rating, because I know how I would feel if I got one. Maybe it was my steaks, or maybe the seasoning just didn't agree with us. But I can't honestly give this recipe a higher rating. So Sorry. Made for Football Tag.
From: barefootmommawv
On Aug 22, 2008
This was a good marinade. It definately improved the rib steak that we typically have that are tough. I only marinated for about 6 maybe 7 hours. I will try this again on a different cut of meat. I'm sure it will even be better. Thank you for posting this recipe.
From: cookinTX
On May 18, 2006
Best steak I ever had. You do not taste the sugar or beer. Made the steaks so tender you didnt even need a knife.
From: Vino p.o. prn
On Feb 26, 2007
Very good....marinated steaks overnight then broiled them inside the oven!
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