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Grilled Ribeye Marinated in Orange Juice and Sauvignon Blanc.

S spoMember
Last night I had some ribeyes but not the time for a proper marinade. I squeezed the juice from two fresh oranges and combined it with some Sauvignon Blanc. I would say the mixture was about %80 OJ %20 SB. I left the meat in the marinade for as long as it took for the grill to heat uo (15-20 minutes). I thought a few things could happen. I would not be able to taste the marinade at all, I would get results so embarrassing not even Bella Donna would post them or it would add a nice flavor to the meat. Fortunately it worked as a nice marinade I did not get any alchohol flavor at all. I love it how the fat on the Ribeye absorbs the flavor from the marinade. You may want to try this sometime, it was pretty good.

P.S. When you marinate something in wine how diluted must the wine be to guarantee you do not get the alchohol flavor?
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S seaquamMember
I think what Board-O probably means is not so much that the marinade would not do its job, but that orange juice is an unusual flavor to be absorbed by beef steaks. Smile If that's correct, I would be in agreement when first reading the recipe. My initial thought was that it's not easy to match a red wine with orange flavor, and my preference would be to have a red with red meat.

I'm not suggesting at all that the flavor of orange doesn't work with beef; I've had Szechuan beef with orange peel and it's delicious, though the hot spices sort of mold the flavors together. Obviously, that's not wine-friendly at all. So I'm curious: what wine did you have with it, if you did have wine?
S spoMember
quote:
Originally posted by Board-O:
I enjoy Sauvignon Blanc, but my guess would be that marinating a ribeye in orange juice is a great way to ruin a good ribeye.


I thought I read somewhere you did not like SB, maybe it was a pairing you objected to.

In regards to marinating the meat in OJ I encourage you to try it. Get a inexpensive cut of sirloin to ease the pain if you do not like it. I asked Seaquam this question as well, but do you like Carne Asada? It is often marinated with citrus juices including orange juice, that is where I got the idea.

Trust me, its good Smile
G grunhauserMember
quote:
Originally posted by Bella Donna:
...although flavors or acidic of the juice did not come through. It did not do too much for the meat.


That's what I call "worked out nicely". Big Grin


quote:
Get a inexpensive cut of sirloin ...


That's your clue, spo. You can marinate cheap cuts of meat in baby formula and Pellegrino if you like, but what's the point of obscuring a good meat flavor people pay top $$$ to enjoy? Confused It's like buying a Ferrari only to drive it in reverse.
K kumazamMember
spo -

unfortunately i think the majority of responses have focused on you using the marinade for Rib-Eye's (doesnt surprise me) and not the marinade itself.

more then some of the recipes i've seen, and had, for types of Asada, Skirt or Flank have citrus juices (lemon, lime, orange,) in them... and they are quite good. the SB is a new twist, grilling with meats may be interesting. i have a recipe for a pretty good Mango Salsa i could see using for that type of meat - like sweet/spicy Asada taco, could be interesting & good!.. next summer i'll have to try and remember.
S spoMember
I guess I like my meat dressed up, I do not think of a marinade as obscuring flavor (although it probably does) I consider it an enhancement. This is an issue of different opinions/preferences I guess.

I have been to Ruth's Chris and Flemmings where thet serve prime beef and I always say the same thing, "more bearnaise please".

No offense taken Board-O, I have seen your exchanges with Bella Donna and I know when you want to offend someone.
S spoMember
quote:
Originally posted by grunhauser:
quote:
Originally posted by Bella Donna:
...although flavors or acidic of the juice did not come through. It did not do too much for the meat.


That's what I call "worked out nicely". Big Grin


quote:
Get a inexpensive cut of sirloin ...


That's your clue, spo. You can marinate cheap cuts of meat in baby formula and Pellegrino if you like, but what's the point of obscuring a good meat flavor people pay top $$$ to enjoy? Confused It's like buying a Ferrari only to drive it in reverse.


That statement from Bella was a little confusing, but it was late, maybe just a slight error.

Grun, I do not buy the top dollar meats. I bought two bone in Ribeyes that were marked down to $10. I do not have the funds to be extravagent on everday cooking. Besides with my cooking skills paying top dollar for ingredients would be crazy. Eek
board-oboard-oMember
The brain dead kitchen wiz is just grasping at straws. No, my 32 natural teeth didn't come out. No, I'm not retired. Bella Dumba has posted plenty of untruths about me, but I just post the truth about Bella Dumba. She has shown herself to be a verbose idiot with statements like do I blanch it in flour, running over meat to tenderize it, putting ribeye in a blender, and let's not forget those thin Seghesios. Bella Dumba, at first I assumed your posts were a joke. I thought nobody could be that stupid. I was wrong.
B belladonnaMember
Hmm...how can I say this nicely...I've never seen you or met you...but there are those on this forum who have...and have openly posted on here that you are old...older than 90% of any other posters. As I recall, the word was "ancient" and "dinosaur."

Stupid...nope. Very mean at times...definately.

Now buzz off and go have your oxygen mask hooked up.

All you are in is online instigator...you started trouble with DRAB, Mishy, and myself included. I guess young people intimidate you.
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