Quote:
Originally posted by That Guy
The marinade:
pound in some garlic powder, pepper, and meat tenderizer
pour on some Lea & Perrins
refrigerate at least over night, preferably two nights
pull out of fridge at least 1 hour prior to cooking
add 1T beerverege of your choice per steak
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So I tried something a litte different the other night. Since we had a few ears of freshly harvested sweet corn (still in the husks), I figgered I'd whack the ol' noggin for something new.
I dashed on a little garlic powder and meat tenderizer, ground in some pepper, and sprinkled a little ground coffee (Texas Pecan Roast, I believe) over the top of two 1.5" thin NY strips. I let it sit out about 30 minutes after I poured in about 2T Lea&Perrins, covered and popped it in the fridge.
Flamed over an extremely hot grill the next night for about 4 or 5 minutes per side, they couldn't have been more pink without still wearing their horns. Perfect grill marks, perfect steak. Luckily the sweetness of the corn offset the bite of the coffee. I highly recommend it.