KosherEye
<<< o >>> Meatballs and Matzah Balls <<< o >>> Meatless Meals for the Nine Days or Any Day <<< o >>> Berney’s Italian Tomato Sauce <<< o >>> A Pillow Case to Dry Lettuce? <<< o >>> Rich’s Magnolia Room Chicken Salad Copycat Kosher <<< o >>> All American Cherry Pie <<< o >>> Butterfish Japanese Restaurant <<< o >>> Mrs. Stahl's Potato Knishes <<< o >>> Knish - In Search of the Jewish Soul Food <<< o >>> How to Keep that Guac GREEN! <<< o >>>

Copycat Kosher Recipes



Bookmark and Share
Ribeye Steak with Morton's Steakhouse Marinade-CopyCat PDF Print E-mail

KosherEye.com

ribeye_like_mortons

RibeyeSteak with Morton's Steakhouse Marinade

 Ingredients

6 garlic cloves, finely minced
1 tsp. whole thyme
1/4 tsp. cayenne pepper
1/2 cup soy sauce
4 tbsp. Worcestershire sauce
2 tbsp. vegetable oil
1/3 cup lime juice
2 tsp. salt
1 tsp. black pepper
4 kosher Ribeye Steaks – 1 lb each

Directions

Combine all ingredients in a mixing bowl. Place meat in a pan, add marinade, let stand for 2-3 hours. Remove from refrigerator one hour prior to grilling. Good for 3 pounds of steak.

Notes

Serves 8.

Tips from the experts at Morton's of Chicago:
The first element of successful grilling is to select the right cut of beef. Ribeye is an ideal steak for grilling. When choosing, always look for steaks that contain marbling. Marbling is the intermuscular fat that runs through the meat giving it flavor. Whatever steak you choose, thickness is the most important element in grilling. The steak should be at least one to one and half inches thick.

Recipe: Kosher, meat, ribeye steak

 
round-facebook round-twitter pinterest round-rss
World Of Judaica