This recipe contains alcohol. Use of alcohol is the responsibility of the user, should be used in moderation and in accordance with local laws of country, state or region. Gold Rum

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Somthings are best served with mushrooms and others without so you get two photo's with glorious steak that's beem marinatied to delicousness from the kitchens of  ainoko

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Tried something new when preparing some Rib-Eye steaks Sunday and thought it would be nice to share it with you.


Ingredients:

2 18oz Black Angus Rib-Eye steaks
1.5 cups Ron Bacardi Gold Rum (most will be tossed after use)
1.5 lbs sliced mushrooms
seasoning of choice
potatoes
assorted vegetables
butter

Preparation:

mix desired seasonings with the Rum (I used a combination of pepper, ground Jalapeno, ground Habenero and ground Garlic)

Carefully inject mixture into the meat from the sides (6-8 injections worked for me) using about 1ml for every 2oz of meat (don't want to use too much and overpower the meat with the rum) . Toss out any unused rum.

Place prepared steaks on stove top grill cooking at a low temp to ensure the marinade infuses the meat while cooking and season to taste.

cook to desired doneness (for me I prefer medium to medium rare)

for the mushrooms, I placed about 1.5lbs in a sauce pan with 1 cup real butter, stirring constantly so as not to burn them.

for the side dishes I peeled 6 yellow gold potatoes, cooked until tender, seasoned with minced garlic, butter and parsley flakes. and mashed.

I used a lovely vegetable mix I came across at the store that complemented the steaks perfectly.

Once everything is done, serve hot and enjoy.

Marked Mature due to the use of Rum in the recipe

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