Sunday, February 16, 2014

CJ's Ribeye Marinade

Guest post - Charles (Chuck) Jamieson is a great friend from High School that I only get to see about once every ten years.  He  is an aspiring chef and grilling aficionado that has started a new blog CJ's Kitchen. 

Chuck tried out a new marinade recipe that I am featuring here while my grill remains buried in the snow...follow Chuck, I think you will find him entertaining and posting some great stuff soon.  This post is his latest marinade concoction that looks like it would be full of flavor with a nice mixture of complimentary flavors.


  • 1/2 Cup EVOO
  • 1/4 Cup Worcestershire Sauce
  • 3 Tbls. Soy Sauce (substitute lite)
  • 3 Tbls. Oyster Sauce
  • 3 Tbsl. Fresh Minced Garlic
  • 1 Tbls. Fresh ground Black Pepper
  • 1 Pinch - Coarse Sea Salt
  • 1 Medium White Onion, diced fine
  • 1 Strips of Crispy Bacon, crumbled
  • 1 Tsp. Dried Basil (fresh if it's summer)
  • 3 Tbls. Heinz 57 Sauce

  1. Combine all ingredients into a blender or food processor and blend thoroughly for 2 minutes. 
  2. (Optional) Poke holes in meat (fine for broiling, not recommended for grilling)
  3. Place RibEyes (or your favorite steak, pork or chicken) in a shallow container.
  4. Drizzle marinade over meat, turn and repeat, cover, seal and refrigerate for 24 hours. 
  5. When ready to cook remove from container and discard remaining marinade.
  6. Grill or broil to your favorite temperature, remove and let rest for 5 minutes then serve.