Welcome to My Grill Cleaner Recipes and Tips

Don't be a Hero, use a meat thermometer. There is no shame in admitting you are not a professional Chef. High heat and good timing will produce the tasty moist steak you are looking for.

Tip: The larger the cut the more forgiving it is when grilling. A 30 oz. Ribeye for 2 rather than 2-15 oz. for each. Always bone in which helps retain the moisture in the cut. look for good marbling in the eye or center of the Ribeye, the red meat should be dotted with little white dots of fat evenly distributed throughout. A good Ribeye needs little help but here is a simple marinade that will make you want more.

Kentucky Bourbon Marinade

Ingredients = 28-30 oz. increase for additional quantity

•  1 ​cup water

• 2/3 cup bourbon whiskey

• 1/2 cup soy sauce

• 1/4 cup packed brown sugar

• 3 tablespoons Worcestershire sauce

• 2 tablespoons lemon juice

1. Whisk together the water, bourbon, soy sauce, brown sugar, Worcestershire sauce, and lemon juice in a bowl, and pour into a zip lock bag. Add the Ribeye steak or steaks, coat with the marinade, remove excess air, seal the bag. Marinade in the refrigerator for 6-8 hours or overnight if possible.

Directions​

1. Prepare a grill for high heat on one side medium on the other.

2. For a medium-rare steak, place the ribeye on the grill and cook the meat for about two to two and a half minutes on one side. Rotate the meat 45 degrees and continue cooking for two minutes. Flip the meat over and let cook for four minutes on the other side. Adjust the times based on thickness of steak or preference of temperature.

3. Once your desired temperature is achieved (130–135º for medium rare, 135–140º for medium), pull off the grill and let rest again for 10 to 15 minutes before serving to allow the meat to retain its juice. Cover with foil while resting to retain heat.

​

​​