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Old 03-01-2007, 03:02 PM   #1
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Used my grill for the first time! (merged)

Hey Ladies and Gents,
I just got my grill yesterday yesterday and I am planning on having my boys over for some steaks tomorrow! On the way home from class today I stopped by the store and picked up some really nice 1 lb. per piece Ribeye steaks. In my excitement, I starting marinating them right now (2.00) with the plan of eating them tomorrow at 5.00 or so.

My Marinade was this:
3/4 cup Balsamic Vinegar
1/2 cup EV olive oil
Basil
Thyme

If I wait until tomorrow are my steaks going to get destroyed? Do you think I could pull them out of the marinade in about an hour and leave them in the fridge overnight and be ok?

Thanks in advance for the help guys, I'm excited I found these forums!

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Old 03-01-2007, 03:09 PM   #2
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They will be fine- rib eyes are the best ! Lets us know how your boys liked them !
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Old 03-01-2007, 03:20 PM   #3
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Your steaks will be delicious. No need to pull them out of the marinade.
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Old 03-01-2007, 03:28 PM   #4
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No need to put them in marinade in my opinion. Marinade ribeyes ?

You forgot to post your address. I may just have to come and taste test these for you

Let us know how they came out!
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Old 03-01-2007, 03:29 PM   #5
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I agree it will work.

The longer one marinates a meat, the more the taste changes. That does not mean it is for the worse.

Would let them sit and enjoy them tomorrow.
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Old 03-01-2007, 04:39 PM   #6
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Bienvenue, Matt. Ribeyes are my favorite. I don't think you are going to wreck them.
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Old 03-01-2007, 05:33 PM   #7
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Thanks so much guys! You made me feel much better!

Pictures of my yummy steaks to follow!
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Old 03-01-2007, 09:16 PM   #8
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I think you should take them out. The vinegar will not help them for so long.
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Old 03-01-2007, 09:23 PM   #9
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The longer you marinate a steak in an acidic marinade the more the meat will break down. The worst that will happen is that you will have an extremely tender steak.

I use a basalmic and olive oil marinade, too. I find that an hour is optimal.

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Old 03-02-2007, 06:28 AM   #10
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I think acid doesn't tenderize--it "mushes". For nice tender cuts of beef, I like to let the meat be the star--it doesn't need a marinade (especially--it is already tender).
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