By Mama's Kitchen (Hope) on January 19, 2006
Photo by *Parsley*
Photo by *Parsley*
"AUS/NZ for ZWT 5 due to the influence the German culture has had on the region and the propensity for grilling! So succulent and tender you may not even need a knife. This steak is one of the top dishes served at Hudson's on the Bend, a popular Austin, TX, restaurant known for its game cooking and big-flavored, robust dishes. "These guys could cook a horseshoe and make it delicious," says CBS news anchor and frequent Hudson's diner Dan Rather in the foreword to their new book." Chef Jeff Blank offers creativity and originality in the kitchen to make him one of the most celebrated chef's in the country. Jeff has owned Hudson's on the Bend Restaurant in Austin since 1984. Prior to that, he owned and operated Wineskin Restaurant in Aspen, Colo. He was praised by the New York Times, Texas Monthly, and Chef's Magazine. In 1996 and 1997, Jeff won the People's Choice Award at the Texas Wine and Food Festival. Hudson's on the Bend was named to the "Top 50 Restaurants in America" list. (Cook time does NOT include marinating time.) Variations: This is also a wonderful marinade for baby-back ribs, portabello mushrooms, chicken . . . you get the idea. Timing: Marinate the steaks in an airtight plastic bag the day before grilling to achieve the optimum flavor. http://hudsonsonthebend.com/main.php.... PS Tamaretta, thank you and YES this marinade is wonderful on portabellos!"
Serving Size: 1 (496 g)
Servings Per Recipe: 6
"I am so sorry, but no one in my household or the guests tonight liked this. I followed the recipe, and cooked on a charcoal grill, but this just had an "off" taste. The steaks did not seem to be anymore tender because of the long marinating time. This is one of the first times my family and guests have returned their plates with practically all their meat left on it. No one complimented the recipe, and no one asked for the recipe. I am so sorry....I don't usually give a bad rating, because I know how I would feel if I got one. Maybe it was my steaks, or maybe the seasoning just didn't agree with us. But I can't honestly give this recipe a higher rating. So Sorry. Made for Football Tag."
"This makes an excellent steak! I marinated them for almost 5 hours. I loved the unique flavor. My ribeyes were sliced pretty thin, so I didn't have to grill them quite as long. Thanx for posting. I'll be using this recipe for future steaks this summer and probably other meats as well!"
"None of us liked this marinade at all. The lime juice turned the steaks an unattractive gray color. It had an odd sweet/sour taste and was very bland. All in all, I was very disappointed. :("
"Per the carnivores, this was delicious! I marinated for about 6 hours and used Uncle Bill's recipe #164780 to cook stovetop. (Grill didn't survive the recent move). Can't wait to try this marinade on portabellos! Thanks for posting"
"We marinated rib eye steaks in this for about four hours before grilling. We used a pale ale instead of bock. Rib eye steaks don't need marinating to make them tender, so this was more about getting some flavor from the marinade. They tasted great - thanks for posting!"
"This was a good marinade. It definately improved the rib steak that we typically have that are tough. I only marinated for about 6 maybe 7 hours. I will try this again on a different cut of meat. I'm sure it will even be better. Thank you for posting this recipe."
"I made this last night for my husband and myself. I didn't marinade it as long as stated, only 2-3 hours, but followed the rest of the recipe(including type of beer) as stated. I marinated a ribeye and a new york strip. I love a good marbled ribeye because it is so flavorful, but the marinade totally over powered the steak and I only tasted the marinade. This might be good for a cheaper or tougher piece of steak or maybe because I did not marinade it as long as directed, affected the taste."
"Very good....marinated steaks overnight then broiled them inside the oven!"
"This was a very good marinade. As easy as any to throw together. I let our steak marinate for 4 or 5 hours. Very tender and juicy, it cooked up beautifully. I thought it could use more salt... then I realized I hadn't used any salt at all! I will use this again."
"Wonderful marinade. I used this with 4 huge ribeyes, let them marinate about 6 hours, then cooked them on the grill. Everyone enjoyed this very much. A keeper for sure."
"God bless Texas! This steak was absolutely delicious. It produced the most perfect steak: juicy, flavorful and tender. I did half the recipe but didn't make any other changes. Mama's kitchen, thank you!"
"Can I give this recipe 6 stars? YUM!"
"Is there any more left was the reaction I got. The taste of this is so good. This is a keeper! I will be making this again for us."
"I really put this marinade to the test (cheap steaks) and it worked just like magic . . . must be the Shiner! Thanks Mama! "
"Best steak I ever had. You do not taste the sugar or beer. Made the steaks so tender you didnt even need a knife. "
"I've made this twice now and these were the best steaks I've ever eaten! The first time I used T-bone steaks and tonight I had New York strips. The meat is so tender and I love the flavor of the beer and brown sugar. The longer it marinates, the better it tastes! We'll be using this again and again."
"We devoured these steaks! They were so good. I cut the recipe in half and that worked fine. For the beer I used Portland's own Shipyard Blue Fin Stout and the beer(and brown sugar) gave the steaks a little sweetness that was just wonderful. I could still smell the beer on the steaks even after they were cooked. Awesome!! I only marinated them for about 5 hours but am anxious to try them when they've been marinated overnight. Simple recipe to follow with huge results. DH loved this."