Traditional potted meat is made with clarified butter and cooked beef that has been processed using a food grinder. On toast, it tastes fantastic. Although this dish was created to be maintained for extended periods of time without refrigeration, it must now be stored in the fridge and consumed within a week. Beef may be substituted with other types of meat.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 30 mins |
| Servings: | 2 |
Ingredients
- 2 (1/2 pound) rib-eye steaks
- ½ cup balsamic vinegar
- ¼ cup soy sauce
- 3 tablespoons minced garlic
- 2 tablespoons honey
- 2 tablespoons olive oil
- 2 teaspoons ground black pepper
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon liquid smoke flavoring
- 1 pinch cayenne pepper
Instructions
- Place steaks in a shallow glass dish; set aside.
- Mix together vinegar, soy sauce, garlic, honey, olive oil, black pepper, Worcestershire sauce, onion powder, salt, liquid smoke, and cayenne pepper in a medium bowl until marinade is well combined. Pour over steaks and turn to coat; rub marinade into meat for optimum flavor. Cover and marinate in the refrigerator for 1 to 2 days.
- Preheat the grill for medium-high to high heat. Lightly oil the grill grate.
- Cook steaks on the preheated grill until hot, slightly firm, and lightly pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium. Discard leftover marinade.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 576 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 81 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 11 g |
| Sodium | 2497 mg |
| Sugars | 27 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
Very strong flavor. Steak was almost unbeatable. Will not make again.
Used for grilled flank steak. Did everything but the liquid smoke and cayenne. Absolutely delish!
Amazing! I cooked mushrooms in poured off marinade with a little butter. Also Amazing
Easy and delicious
Slightly too much vinegar flavor, but otherwise this one’s a keeper.
Gave it the full two days. Cooked on stove in a grill pan. Very tasty.
The recipe sounded wonderful, but I have to agree with the negative reviews. This has so much Worcestershire sauce it completely overpowers the taste of the meat. I’m back to grilling with just salt and pepper. Won’t make this recipe again.
Tasted great however, this much marinade is more for like 4 steaks. I made three and it filled the dish after putting steaks in to marinate. I did not put in 2 TSP pepper – I put in 1.5 tsp. It just seemed like a lot of pepper. Putting them on the grill in a few hours
This recipe made a good steak taste outstanding! The flavors were mouth watering!
Bit tangy but otherwise awesome. Will definitely do this one again.
This marinade added a lot of flavour to some fairly ordinary steaks, will certainly use it again.
Made exactly as directed and marinated for 24hours. Put the steaks on the grill and it smelled so good. However, I took a bite and immediately thought it tasted exactly like beef jerky. We’ve made beef jerky several times but not in a long while. This would be a perfect recipe for that, but definitely not if you are looking forward to a good steak dinner.
My dinner guests asked for my recipe because it was so good. I proudly forwarded them this link. That may have been the first time someone asked for a recipe from me. Success!
Added approximately 2 TBL brown sugar, 1TBL hot sauce, 2 TBLS Creole seasoning. Didn’t have liquid smoke. Was excellent!
love it
My go-to marinade consisted of Lee & Perrins and Balsamic vinegar with a little minced garlic. While this recipe has more ingredients and takes a little more time to prepare, the results are far better. My wife and I agree, this is our new go-to recipe. I used it on a New York strip that was 1 1/2 inches thick and only marinated for an hour. But it was still excellent. I’m looking forward to trying it out on rib eyes marinated over night. Sounds yummy!
purchased 2 very nice ribeyes ($50) marinated from Friday until today (sunday) This recipe was anything but savory. It was way to sweet. The balsamic was very potent. As sweet as it was, it left the steaks with a very awful lingering aftertaste. I was very disappointed in this recipe and the fact that I ruined 2 beautiful steaks. def not for my family or myself. most recipes I try on here are a huge hit. this was a miss.
I felt that this marinade was too powerful. It didn’t compliment the steak at all, in fact, it ruined it. I think this would be great for a bottom of the line cut of meat. I agree with one reviewer that commented on the sweetness. If you like sweet Asian type marinades then this is for you.
So easy and quick!! Delicious accompaniment to the artichoke!!
Good friends made this for their steaks for us. All 7 guest raved about the taste. This is a keeper! They marinated them for 2 days. You won’t regret making this!
Made this 3 times now. All time favorite! So good with really quality beef, like ribeye. Yum!