Steak and I have a weird thing going on. I am one of those people that can either really love a steak, or totally be like, “Mehhhhhhhhhh, why did I just not order the chicken?” I believe there are two types of people in this world; those that are steak purists, and insist that steak only needs a little bit of salt and pepper to taste wonderful, and steak refiners, those that think steak requires a sauce or marinade to improve upon its natural flavor profile. Bet you can’t guess which category I fall into, or maybe you can. Steak NEEDS love, and I don’t give a crap where that love comes from, as long as it contains butter, oil, cheese, seasoning, or just a really great side dish to dip the steak into. If you fall into the other category, well I’ll just apologize now, because I really don’t have anything favorable to say to you.

Ingredients:

• Juice of 1 Orange
• Juice of 2 Limes
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Tequila
• 1 Tablespoon Light Brown Sugar, Packed
• 1 Teaspoon Dried Cilantro
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 2 Delmonico Rib-Eye Steaks

Directions:

1. Place the Delmonico steaks into a large Ziploc bag; set aside.
2. In a medium bowl, whisk together the remaining ingredients.
3. Pour the marinade into the Ziploc bag, seal tightly, and smoosh around until everything is thoroughly coated.
4. Refrigerate for 24 to 48 hours, smooshing everything around at least twice a day.
5. Grill the steaks with whatever grill you have, to whatever temperature or doneness you desire.

Suggestions:

• If you are like me, and get all freaked out over beef fat, replace the Delmonico’s with whatever steak you prefer.
• Do not, I repeat, do not skip out on the marinating time. The longer the steak marinates, the better it will taste.

Improvements:

• Serve with White Oak Cheddar Squidgy Potatoes or Boiled Crusted Potatoes.

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Margarita Delmonico Ribeye Steaks

Ingredients:

• Juice of 1 Orange
• Juice of 2 Limes
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Apple Cider Vinegar
• 1 Tablespoon Tequila
• 1 Tablespoon Light Brown Sugar, Packed
• 1 Teaspoon Dried Cilantro
• 1/2 Teaspoon Kosher Salt
• 1/4 Teaspoon Freshly Ground Black Pepper
• 2 Delmonico Rib-Eye Steaks

Directions:

1. Place the Delmonico steaks into a large Ziploc bag; set aside.
2. In a medium bowl, whisk together the remaining ingredients.
3. Pour the marinade into the Ziploc bag, seal tightly, and smoosh around until everything is thoroughly coated.
4. Refrigerate for 24 to 48 hours, smooshing everything around at least twice a day.
5. Grill the steaks with whatever grill you have, to whatever temperature or doneness you desire.

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