It’s Friday! Nothing legal here on Fridays. Today I want to go back to cooking and talk about cooking caveman-style: right on the coals. But first, I have a recipe for a fantastic steak marinade.
This will make your steaks full of flavor and help keep them juicy as you cook right on the coals.
1/4 cup Balsamic vinegar
1/4 cup soy sauce
1/4 Worcestershire sauce
1/4 cup olive oil
3 cloves garlic, minced
1 small onion, chopped fine
Mix all ingredients together in a zip lock bag. Add four rib eye or New York cut steaks and refrigerate for 30 minutes to four hours. Remove the steaks from the refrigerator about an hour before cooking. This allows the meat to warm up, making the fat more able to liquefy during cooking, which makes the steaks more flavorful and juicy.
Prepare a bed of charcoal. While the charcoal burns down to coals, prepare corn to go with the steaks by tying the husks with kitchen twine and soaking the ears in the husks in water for 30 minutes.
When the coals are ready, spread them into a single layer and put the steaks and corn (still in the husks) right on the coals. Cook as you normally would over charcoal, turning the steaks occasionally until they reach the desired doneness. Baste with the leftover marinade if desired. The corn will steam right in the damp husks. When everything is cooked, pull off the coals with tongs, brush any ash of the steaks and serve.