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Ribeye & Porterhouse - Page 2

post #21 of 30

Trying to beat another rain shower and dark  here are a few pictures  I thought I had 4 large pork chops  had 3.5 so I did a chicken breast too   4 of us eating    Got to have enough !!

 

 

 

 

 

 

 

post #22 of 30
Thread Starter 

All looks Great from here, Gary!!!!

 

Did you start a thread on it??

 

 

Bear

post #23 of 30

No, I just posted here. The funny thing when we got ready to eat (everybody loved them) my wife said she remembered tasting this flavor on something we had at a restaurant we were all thinking and my oldest son (who is 38) blurted out "Whisky Peppercorn Steak" Oxford Street. That was it !  A nice Rib eye glazed with this sauce Fantastic !!   Oxford Street took the place of Steak & Ale down here, were here for years but about two years ago they closed. Anyway a great sauce, glaze or whatever for steak, chops or chicken. If you would like the recipe let me know its easy to make and a good glaze,

 

Gary

post #24 of 30
Thread Starter 
Quote:
Originally Posted by gary s View Post
 

No, I just posted here. The funny thing when we got ready to eat (everybody loved them) my wife said she remembered tasting this flavor on something we had at a restaurant we were all thinking and my oldest son (who is 38) blurted out "Whisky Peppercorn Steak" Oxford Street. That was it !  A nice Rib eye glazed with this sauce Fantastic !!   Oxford Street took the place of Steak & Ale down here, were here for years but about two years ago they closed. Anyway a great sauce, glaze or whatever for steak, chops or chicken. If you would like the recipe let me know its easy to make and a good glaze,

 

Gary

 

Yes I would like the recipe---It sounds Great !!

 

I don't usually do much to a steak, but I remember a Teriyaki Glaze they used at a restaurant in Honolulu (The Rigger) back in 1969, that was awesome. Never had anything that good since.

Maybe yours will be similar!!

 

Bear

post #25 of 30
Quote:
Originally Posted by Bearcarver View Post
 

 

Yes I would like the recipe---It sounds Great !!

 

I don't usually do much to a steak, but I remember a Teriyaki Glaze they used at a restaurant in Honolulu (The Rigger) back in 1969, that was awesome. Never had anything that good since.

Maybe yours will be similar!!

 

Bear

 

Would that be while on that magical mystery tour to beautiful SE Asia?

post #26 of 30

I am like you Just Steak  but for a change this is good

 

 

Bourbon Sauce Glaze

 

1/3 cup Bourbon

1/3 cup apple juice

3 tablespoons packed brown sugar

3 tablespoons soy sauce

2 tablespoons cider vinegar

1-2 cloves garlic  grated or sliced which ever you prefer

½ teaspoon grated fresh ginger

¼ teaspoon coarse cracked black pepper

Also  2 tablespoons water and 1-2 teaspoons cornstarch

 Mix all ingredients except water and cornstarch in a sauce pan. Let simmer for about 10 min. or until it starts to reduce. At this point stir the water and cornstarch together then add to pan. Stir into sauce. Cook and stir until slightly thickened and bubbly, cook and stir about 2 minutes more.

 

Note:  I think that Oxford Street added some whole peppercorns,    up to you.  This stuff is excellent on steaks, pork chops and chicken. Probably be good on shrimp or just about anything else.

 

 

Gary

post #27 of 30
Thread Starter 
Quote:
Originally Posted by Foamheart View Post
 

 

Would that be while on that magical mystery tour to beautiful SE Asia?

 

 

Actually I was on the way back. My Division, The 9th Div, was the first Division to be pulled out of Vietnam in strength. Two Brigades of the 9th pulled out on or about August 19th, 1969. Some went to CONUS, and some of us went to Schoefield Barracks, HI. All of our duffel bags went to CONUS, but that's another story. I spent 54 weeks there, before finally getting home to PA, on leave.

 

Bear

 

Quote:
Originally Posted by gary s View Post
 

I am like you Just Steak  but for a change this is good

 

 

Bourbon Sauce Glaze

 

1/3 cup Bourbon

1/3 cup apple juice

3 tablespoons packed brown sugar

3 tablespoons soy sauce

2 tablespoons cider vinegar

1-2 cloves garlic  grated or sliced which ever you prefer

½ teaspoon grated fresh ginger

¼ teaspoon coarse cracked black pepper

Also  2 tablespoons water and 1-2 teaspoons cornstarch

 Mix all ingredients except water and cornstarch in a sauce pan. Let simmer for about 10 min. or until it starts to reduce. At this point stir the water and cornstarch together then add to pan. Stir into sauce. Cook and stir until slightly thickened and bubbly, cook and stir about 2 minutes more.

 

Note:  I think that Oxford Street added some whole peppercorns,    up to you.  This stuff is excellent on steaks, pork chops and chicken. Probably be good on shrimp or just about anything else.

 

 

Gary

 

Thanks Gary!!!

This sounds awesome, and I know some of the ingredients were in the glaze from that restaurant in 1969. I gotta try it.

 

Bear

post #28 of 30

You are welcome, let me know what you think

 

Gary

post #29 of 30

Fine looking steaks there Bear!

 

Bill

post #30 of 30
Thread Starter 
Quote:
Originally Posted by PGSmoker64 View Post
 

Fine looking steaks there Bear!

 

Bill

 

 

Thank You Bill !!

 

 

Bear

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