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Meat Tenderizing Experiment with Organic Ribeye

Posted On: August 3, 2015

While we love testing out new and daring recipes in our Austin text kitchen, every once in a while we like to focus our curiosity on a testing a shiny, new kitchen gadget! We took the opportunity to test out one if our tried and true marinades with a Jaccard 48 Blade Tenderizer. The Jaccard blades are razor sharp and cut small, precise marks, ensuring that your meat will not only be tender, but that it can soak up marinades quickly and more efficiently. We found that it was easy to use and that it broke up the fibers in meat, ensuring an even cook when placed on a grill.

Beetnik Beef Marinade

Pair with your choice of meat. We used 1 ½ lb Organic Beetnik ribeye steaks.

Ingredients

  • ½ cup olive oil
  • 1/3 cup  tamari sauce
  • ¼ cup balsamic vinegar
  • 2 tbsp lemon juice
  • 1 tbso anchovy paste
  • 1 tbsp Dijon
  • 2 garlic cloves
  • ½ tsp black pepper
  • ½ tsp ground coriander
  • ½ tsp ground cumin

Method

  • Put ingredients into blender and pulse until smooth

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Set aside freshly cut grass fed and finished Beetnik ribeye steaks. 

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48 blades cut small marks all over the meat, allowing heat and marinades to pass through the meat quickly.

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Place your ribeye in a deep dish and pour the marinade all over it. Make sure the meat if fully covered.

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Let the steaks sit in the marinade for about an hour. Remove the steaks and pat gently, so that the steaks are not too wet.

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Place the steaks on a grill and cook for 2-4 minutes on each side or until desired cook is reached.

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 We rounded out our lunch with our triple cheese baked potatoes and our frozen fall vegetables.

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 For more marinade ideas, check out our posts on your new go-to marinades and some delicious fish ideas!

 Tag your culinary creations on FacebookInstagram with Twitter @beetnikfoods

 Bon appétit, ya’ll!

 

 

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