Four Ribeye Steaks;
One bottle 18% Martini & Rossi Extra Dry Vermouth;
2 tbsp sea, rock, or kosher salt;
Baking dish, Tupperware, or a container large enough to hold all four steaks flat and will fit in the fridge.
Poke holes in steaks / tenderise if desired.
Place steaks in container, sprinkle salt evenly over steaks. Pour in quarter bottle of vermouth or enough to bathe steaks. Marinate 45 minutes in fridge, turn after 45 minutes and marinate to at least one and one-half hours.
Grill steaks to medium well, let rest for seven minutes, serve.
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