I don’t agree with this. Red Boat has a more refined flavor which you’ll want sometimes but 3 Crabs (Viet Huong) has a more robust funky flavor which I find myself reaching for more often.
You can get some real juicy results if you put the marinated steak into an immersion circulator bath for 48 hours. Just sear >1 minute on each side.
Steaks can get incredibly mushy and off-putting when cooked sous vide for that long.
This is by FAR the best marinade I have ever used. Works well with beef, chicken, and fish. Probably my favorite on ribeye. This is a variation of Ripe’s jerk paste.
Jerk Marinade
2 Cups poblano pepper chopped with seeds removed
8 Cloves garlic
1 bunch of thyme leaves picked from stems
3/4 cup chopped green onions
1 habanero seeds removed while wearing gloves. Add another pepper if you want more heat.
1/2 cup sea salt
1/4 cup of freshly ground coarse black pepper
3/4 cup of freshly ground allspice. Powder like texture is best.
2 tsp freshly ground white pepper
1 tsp of nutmeg
3/4 cup of brown sugar
3/4 to 1 cup of freshly squeezed orange juice. Indian River Valencia OJ works as a substitute.
3/4 cup light brown sugar
Throw everything in a Vitamix and run till smooth. Should be more of a liquid than a paste. Marinate 2-24hr and wipe of excess before grilling.
Black and Blue Sugar Steak
PREP TIME: 2 Hours
SERVES: 2 steelworkers Or 4 regular guys
COMMENT:
The term “black and blue” is used to describe a steak that has been charred on the outside while remaining rare on the inside. In the city of Pittsburgh the steelworkers, after completing their 8 to 10 hour shifts, would rush into the bars for rest and relaxation. Their favorite food and beverage was a sirloin steak “Pittsburgh Style,” which was the black and blue method, chased down with a “boiler maker,” a shot of whiskey and a bottle of beer! Here in the South, brown sugar or Steen’s Cane Syrup is added to the marinade to create a unique and magnificent flavor.
INGREDIENTS:
1 2 1/2 pound Porterhouse Steak
2 teaspoons dried basil leaves
1/4 cup Steen’s Cane Syrup
2 teaspoons dried tarragon leaves
1/4 cup fresh squeezed orange juice
1 teaspoon dried thyme leaves
3 tablespoons Lea & Perrins Worcestershire
2 teaspoons granulated garlic
1 tablespoon olive oil
1 teaspoon black pepper
1 teaspoon Louisiana Gold Pepper Sauce
salt to taste
METHOD:
Create a marinade by combining all of the above ingredients except the steak. Whisk well to blend all ingredients. Pour the marinade into a glass jar and allow to develop flavors overnight. Heat grill according to manufacturer’s directions. Pour the marinade over the Porterhouse and turn two or three times to coat evenly. Allow the steak to sit at room temperature, turning occasionally, 1 to 2 hours. Grill on high heat, turning occasionally, until inside temperature reaches 125 degrees and outside is browned well and slightly charred around the edges. If you prefer your steak cooked to medium or well done, cook on a lower heat, turning occasionally, to desired doneness.
edit: we cut back on the Worcestershire by 50%, since 3T seems too prominent.
i do the same, but add some lime juice and some cumin.