Once again we have Paul from The Beard It Speaks. He previously gave us a great recipe for pulled pork. Today Paul focuses on a different meat. Take a look at The Beard It Speaks and Paul’s Ribeye Bites…
A grocer in the area puts whole ribeye on sale periodically. I like to buy the whole ribeye and do all the trimming myself. I cut inch and a half to two inch steaks and freeze. I freeze the fat for use in deer. The meat trimmings have been somewhat difficult pieces of awesomeness that have eluded me in the “how to cook” methods of methodology. This past ribeye carving sent me into a deep think tank of thoughts.
Trying to create something magical with leftovers is a happy time for me. As I entered my happy place the firs ingredient came to mind, Sriracha. Sriracha is such a flavorful complexity of flavors, I wanted to keep the other ingredients simply simple. Soy sauce and OJ finished the marinade.
I trimmed all the meat from the fat, of the trimmings. I also had a small piece of the “steak” that was not big enough to be a “steak”, so that got cut up and added in as well.
I let the meat marinate over night. To cook, I fired up the Weber Kettle with a couple handfuls of coals and opened the vents all the way. We like our ribeye rare, so seared one side, flipped and pulled off the girl around med-rare. Tough to cook small pieces rare. Cut up and toss on a salad. We sprinkle blue cheese chunks along with anything else you want in your salad.
This recipe could be used with any meat. The fatty ribeye meat is very flavorful and easy to cook without over cooking.
1/3 cup Sriracha
1/3 cup soy sauce
1/3 cup orange juice
Salt and pepper lightly
Marinate over night
Grill at very high temperature for a good sear. Cook to desired level of done.
Cut up into bit size pieces and put on salad.