Yes siree folks, this one is sho 'nuff good eating, if I may say so myself. I got ahold of some rib-eye steaks, at a pretty good deal. Now I bought them from a reputable butcher, don't get me wrong, but the steaks weren't from your regular American grown cattle. In fact, I stood at the meat counter, standing over a dozen or so slabs of whole rib-eyes, poking my fingers all around the cryovac packaging… I guess that's when the butcher came up and asked my intentions.
It was a deal unheard of, a price just too low – $3.99 per pound. I had already check the expiration date, still a few weeks away. The one thing I did notice, all of them had very little marbling inside, almost no fat at all within the eye and trimmed pretty good with the exception of a layer of fat down around the collar. I told him of my concern, that I thought the meat to be almost too lean. He laugh and pointed to the sticker of origin- Mexico. Now, I hesitated for a moment and then thought, what's going on here, what is so wrong with that? (Of course, the 'E' word also whirled around in my head.) How many times have I enjoyed beef in Mexico? True, it was a bit stringy once, maybe not plumped all up like our over-fatten grain fed cattle, but in many cantinas and restaurants, it was some of the best I remember. I replied to him that it's all in the way you cook it, how you season it, and rather or not you use a marinade. We discussed the use of marinades, both of us agreeing that meat nowadays are bred so differently as in days past, some of the flavors we enjoy are just not there anymore. So with that, he said he would go cut me a couple (at the same price) and let me see if I liked this type of beef before I bought a whole slab. Nice guy!
Cheap cut of meat or prime cut, this marinade is one of my favorites, in fact, it is the best marinade I know in flavoring and tenderizing steaks using Tawny Port Wine. Oh, and yup, I'm heading out to buy one of those whole rib-eyes. (see afterthought below)