Rib Steak on My “Q” (Teriyaki)
I’m trying a couple new Teriyaki Marinades & Sauces, because I never cared for Kikkoman.
I’ve been using Lawry’s Teriyaki for a good while, but I’m trying to get close to that 50 year old Hawaiian memory I still have.
This time it’s going to be “Soy Vay Island Teriyaki”.
So I put the Steak in a ZipLock, and poured a little Teriyaki in.
Then I squeezed it around until all sides were coated.
Then into the fridge for about 6 hours this time, as I usually go anywhere from 2 hours to over night.
Then it was onto my Weber “Q”, flip it around a few times.
Got some nice Grill Marks & into the house we went.
Mrs Bear whipped up some Roasted Reds & some Green Beans to keep the Beef company, and time to eat.
The Steak was a little more rare than we like it, but I figured this will make it better for reheating leftovers the next night.
Then the next night I took the Leftover & sliced it into strips, and threw them in a pan with a little Butter.
I flipped those pieces around until they were getting warm & added a little Shot of that same Marinade & stirred it in until Hot.
That was it—No Taters & No Veggies this time, just a big plate of Tasty Teriyaki Beef Strips.
That Soy Vay Island Teriyaki was pretty Darn good, but the search goes on.
Thanks for stopping in!!
Bear
Rib Steak looking good after 17 months in the freezer:
Added the Soy Vay Island Teriyaki for 6 hours:
I'll take you on Tour, passing 2 rocking chairs on the left, & my 6500EU Honda:
Then we pass my MES 40, on the left, under cover:
And on to my Weber "Q" Gas Grill, with the Steak already cooking:
Close look after the first flip:
Third & final flip, and ready to remove:
And into the house we go:
Checking the interior, I see it's slightly more rare than we like, but that will help in the reheating tomorrow:
Bear's first helping, with some Green Beans & Roasted Reds:
Second Night, I sliced the leftover into strips:
Then I flipped them around in a buttery pan. Here it's time to add the Teriyaki:
After stirring & flipping with the Teriyaki, it's plated. Loved This!!
I’m trying a couple new Teriyaki Marinades & Sauces, because I never cared for Kikkoman.
I’ve been using Lawry’s Teriyaki for a good while, but I’m trying to get close to that 50 year old Hawaiian memory I still have.
This time it’s going to be “Soy Vay Island Teriyaki”.
So I put the Steak in a ZipLock, and poured a little Teriyaki in.
Then I squeezed it around until all sides were coated.
Then into the fridge for about 6 hours this time, as I usually go anywhere from 2 hours to over night.
Then it was onto my Weber “Q”, flip it around a few times.
Got some nice Grill Marks & into the house we went.
Mrs Bear whipped up some Roasted Reds & some Green Beans to keep the Beef company, and time to eat.
The Steak was a little more rare than we like it, but I figured this will make it better for reheating leftovers the next night.
Then the next night I took the Leftover & sliced it into strips, and threw them in a pan with a little Butter.
I flipped those pieces around until they were getting warm & added a little Shot of that same Marinade & stirred it in until Hot.
That was it—No Taters & No Veggies this time, just a big plate of Tasty Teriyaki Beef Strips.
That Soy Vay Island Teriyaki was pretty Darn good, but the search goes on.
Thanks for stopping in!!
Bear
Rib Steak looking good after 17 months in the freezer:
Added the Soy Vay Island Teriyaki for 6 hours:
I'll take you on Tour, passing 2 rocking chairs on the left, & my 6500EU Honda:
Then we pass my MES 40, on the left, under cover:
And on to my Weber "Q" Gas Grill, with the Steak already cooking:
Close look after the first flip:
Third & final flip, and ready to remove:
And into the house we go:
Checking the interior, I see it's slightly more rare than we like, but that will help in the reheating tomorrow:
Bear's first helping, with some Green Beans & Roasted Reds:
Second Night, I sliced the leftover into strips:
Then I flipped them around in a buttery pan. Here it's time to add the Teriyaki:
After stirring & flipping with the Teriyaki, it's plated. Loved This!!
