Description
BBQ ribeye steak. Like many, I'm also a big fan Narsharab - I love to add it to marinades for shish kebab and meat! For cooking these steaks, I chose the ribeye steak - the most meaty and the most marbled and the marinade with pomegranate syrup, Narsharab. It turned out - just yum!
Ingredients
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Meat
500 g
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Narsharab
1 Tbsp
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Soy sauce
50 ml
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Adjika
1 tsp
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Olive oil
100 ml
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Rosemary
3 piece
Cooking
To combine soy sauce, adjika and Narsharab.
Cut the meat into steaks or to get a steak, wash. Add marinade, mix well.
On top pour olive oil to seal that meat did not give the juice in contact with air. Refrigerate at least 4 hours.
One hour before cooking mix. Fry on the grill until tender. Decorate with rosemary.
I took the grill Forester. It is very convenient, because it has a limiter of opening angle and antennae-clamps.
The abundance of fat layers that melt quickly when frying, make the most juicy rib eye and the unpretentious cooking of all steaks. Garnish with rosemary and serve! Bon appetit!
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