Normally this is just served on Christmas Eve but my dad broke the sammies out for the SB. This is an excellent recipe for feeding a lot of people as it is simple and once the meat is cooked it can remain in a warm oven for quite some time while the rest of the meal is prepared. This is so easy and so amazingly good.  I’ll hand it over to dad to do the writeup…

Basically, go to your local meat cutter and ask him or her to slice a ribeye cut wafer thin. We’re talking about right at a quarter inch thick. When you get home put those slices in a ziplock with some Andria’s and cola and allow to marinate overnight.

Marinade Ingredients:

1/2 cup Andria’s steak sauce
1/2 cup cola

Basically, equal parts of the ingredients no matter how much you need. If you don’t have access to Andrias, Worcestershire, garlic and cola will suffice, but it won’t be as good.

The next day, set yourself up a grill with high heat on one side of the grill and low on the other. One side to quickly sear the meat and the other side for a nice ribeye spa which is where you put the marinade in a disposable tin pan. Once the steak is cooked, toss it in the pan to keep it warm:

Let’s get a look at that succulent meat. How good does this look:

Once the grill is hot, slap that meat on the heat:

Sear it quickly on one side:

Then flip and repeat:

It doesn’t take very long. 60 second on each side should do it if the fire is hot enough. Remember this stuff is very thin. As the slices finish cooking transfer them to the spa where you can see the sauce is steaming:

As the pan fills apply more of the marinade as you can see here. That black stuff is extra marinade:

Despite it not taking long to cook each slice, there are a ton of slices and only so much grill space so to finish all of the meat it might take an hour or two. In a situation like this, that just means more time for drinking as my father was demonstrating as he was tending to the meat:

Once the pan is full, slap some tin foil over it and throw it into a warm oven. When it’s time to feed the masses, pull off the foil and set next to whatever condiments you desire.

For me all I need is some mayo or sometimes a slice of colby jack:

***Editor’s note ~ while it seems that this is a very expensive meal to feed to a large group, but with the meat being cut so thin you can get a lower grade of rib eye and it will still be delicious and tender, particularly if you can get a hold of some Andria’s***

As usual, if you have any questions about this recipe, please email me or simply leave a comment below.

If you are interested in other beef dishes click here to see other picture by picture, step by step instructions on other beef dishes we have done on the site

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4 comments

When you say the grill is “hot” what temp do mean? I can’t imagine you mean on high but I really have no idea. Thanks!

Reply

Shanda,

You want to put the meat right over a hot grill and flash grill the slices to put a quick char on each side. But how to define “hot.” I’ll defer to Steve Raichlen here. Hold the palm of your hand just above the grill grate and count off 1 Mississippi, 2 Mississippi, 3 Mississippi, etc. until your hand gets so hot you have to pull it away. If you can get to 3 Mississippi the fire is not hot enough. You want to be in the 1 to 2 Mississippi range before you have to pull your hand back. That’s high heat. Medium heat is in the 3-4 Mississippi range…

…….Scott

How many lbs of meat do you recommend for say, 10 people?

Reply

Angela,

Depends. If you have big eaters, say 10 rugby players, I would do 1/2 lb uncooked (which will shrink down) per person. If you have some lighte eaters or a few kids, maybe 1/3 lb per person. Also depends on the sides. If plenty of sides, you can drop down as well. Let me know how it comes out…

…….Scott

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