This is a recipe I found online, with a few personal modifications. Whether you like Guinness Beer or not really isn't the issue. This makes some good tasting Ribeyes.
For this you will need:
- 1 USDA Choice/Prime Ribeye steak
- 2 garlic cloves
- 1 ounce soy sauce
- 1 tablespoon Vidalia onion
- 1 teaspoon shallots
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fresh tarragon
- 1/4 teaspoon parsley
- 1/8 teaspoon black pepper
- 1/8 teaspoon salt
- And of course Guinness Beer
These measurements are suggestions. Alter them after you own taste, if you want more garlic, less Dijon, and more pepper, that's entirely up to you. It really depends on the thickness of your steak... and how many steaks you plan to cook. But for this, lets just say its one.
-Pour the Guinness into the container you plan to marinade your steak in and make sure you fill it up enough to where at least half the steak will be submersed into it.
-Chop up the garlic, shallot, parsley, tarragon and onion and toss it in. Add the Worcestershire sauce, Dijon mustard, soy sauce, salt, and pepper next.
-Make sure its nice and mixed up, and then let it sit for 30 minutes to an hour without the meat. This will allow the ingredients to bond.
-Take your Ribeye and stab it a few times with a fork on both sides and drop it in the marinade. The tiny holes you made will soak up the juice better.
-Cover your container and let it soak for 6-10 hours in the fridge. I don't recommend any less than that, but if you have to, no less than 4 hours. Make sure you flip the steak over half way through the duration.
-Finally, Its time to cook. If you pan sear your stake, pour the remaining marinade over the steak while it cooks, and maybe a little more Guinness out of the bottle you're drinking from. Do this a little bit at a time until the juice cooks into the steak, then repeat. You don't want to boil your steak.
-If you grill, take a marinade brush, and brush the remaining marinade onto the steak until the desired temperature. I recommend medium, as I am not a fan of well-done.
It's a lot of work, but I assure you it is well worth it. As much as I love the grill, I prefer the pan sear method for this one, just be sure you have a pan that will get hot enough to cook it evenly.