Most of the time I’ll prefer my ribeye in its plainest form possible, cooked for just a few minutes on each side leaving it rare and juicy. Every now and then I like to try something a little bit different and I have to say that this was not a disappointing choice. One saturday morning, faced with a fresh cut of meat and wondering about possibilities, I spoke to my foodie friend Lexi who immediately suggested the following.

Marinade your meat in this mixture for at least 20 minutes (or overnight if you prefer). I just chuck in amounts that I deem to be sufficient there and then; so it’s a glug here and roughly a tablespoon there, feel free to adjust as you please.

– whisky
– whole grain mustard
– sliced/crushed garlic
– balsamic vinegar (in small amounts)

Mix and massage with the meat and let it sit. Wait.

Cook as desired, turning half way through. I recommend rare of course…

Once this is done, let it sit for a few minutes before devouring.

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