Rib Eye Steak, bone in, at least 2 inches thick. Find ones with good marbling. Ok to sub strip steak if you prefer.
Kosher or sea salt (for seasoning meat and marinade dunk), 2 cups Red Wine, 1 cup Soy Sauce, 1/2 cup Orange Juice, 1 Tablespoon Sliced Ginger, 1 sprig Rosemary, 1 teaspoon Salt, 1 teaspoon Ground Black Pepper
1. Pull steaks from fridge 45 minutes before cooking and lightly season with salt on both sides. 2. Build a fire suitable for direct heat grilling.
3. Combine the dunk marinade ingredients in a large rectangle pyrex casserole. Taste and adjust seasoning to taste. It should be very savory, meaning a spoonful of it tastes really good.
4. Set up a table next to your grill and bring out the steaks and dunk marinade.
When the fire is ready and the steaks are at room temperature, place the steaks over the coals and cook for 5 minutes. Remove and place cooked side in dunk and let rest in the dunk for 2 minutes. Remove from the dunk and place the uncooked side over the coals. Cook 5 minutes and place the cooked side in the dunk. Let rest for 2 minutes. Repeat this process until you have cooked them to your preferred degree of doneness. Medium rare will take about 20-25 minutes. The exterior will be nice and crusty without being burnt. Place the steaks on a rack to rest for 10 minutes before slicing or they will bleed out and your steak will not be as tender and juicy as it can be. There will be enough internal heat in the meat so you do not have to fear for serving a cold steak.
What happens is this: The cooked side heats up and begins to char and color on the grill. When you place the cooked side in the dunk osmosis will occur and the cooked side will cool slightly in the dunk pulling flavor deep inside the meat while giving the exterior a slow developing crust that will blow your socks off. Don't rush the process. It works and the results are worth it. As one of my friends recently claimed..."this steak is epic!".
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