Combine wild ingredients and a disregard for the ordinary with a little chemistry in the kitchen, and you get the COOKING FEARLESSLY philosophy—a no-holds-barred approach to cooking that is pure Texas and a helluva good time. At Hudson’s on the Bend restaurant outside of Austin, chefs Jeff Blank and Jay Moore preach and practice an adventurous cuisine as big and robust as the Lone Star State.
We use 14-16 oz. rib eyes at Hudson's and even though it's a lot of steak, the plates always come back clean.
Shiner Bock Marinade
1 12-oz. Shiner Bock, or your local or homemade dark beer
2 tablespoons garlic, chopped
2 tablespoons red onion, diced fine
2 tablespoons Worcestershire sauce
4 shakes Tabasco®
Juice of 2 limes
1/4 cup brown sugar, packed
1 tablespoon coarse brown mustard (Creole is good)
2 tablespoons olive oil
2 teaspoons salt
Combine all ingredients except salt. Salt in the marinade draws too much moisture from the meat over an extended time.
Pour over steaks and marinate from 4 hours to overnight.
Cook the steaks over medium-high heat about 4 minutes each side for medium rare to medium. (See "In Your Face Grilling.")
Season with salt to taste after cooking
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.
Tools: Grill or Broiler; Large Airtight Plastic Bags
