CHERRY BALSAMIC RIBEYES
***for 8-10lbs of bone-in beef ribeye***
3/8 cup 15-year aged balsamic vinegar
1-5/8 cup water
2 tsp cracked black pepper
2 tsp kosker salt
1 Tbls minced dried garlic
4 Tbls tart dried cherries
2 Tbls diced dried red bell pepper (sub with 1/4+ cup fresh, chopped/diced)
1 Tbls rosemary leaves
2 tsp thyme
1/2 tsp cumin
Heat/simmer the above for 15-20 minutes covered, and remove from heat to begon cooling.
Add 4 cups ice and water to chill and dilute marinade before adding to meat. Marinate steaks for 3-4 hours.
Marinate just out of the sauce-pan, ready to ice-down and dilute:
9.4 lbs, ready for the fridge...rotate/flip the packages every 45-60 minutes...I placed the ribeyes in on edge so I could stand up the bag, fill with marinade, work out all the air, lay on it's side and then partially seperate the steaks so the gap between the steaks will fill with liquid. This allows the meat to have the most surface contact area while marinating without placing a single layer in the bag:
3 hours in the marinade and ready to rub:
I opted for a cold smoke/sear on the charcoal grill instead of hot smoking the ribeyes...pecan/cherry/hickory...simple seasoning after the marinade with fresh ground black peppercorn, medium ground garlic and kosher salt in equal parts ...:
35 minutes into the cold smoke (approx 140* average grate temps), I fired two full chimneys to get ready to sear...I want nearly double layer under the steaks for a quick sear so they'll come off in the med/rare to med range:
Pourin' the coals to 'em:
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