Rib eye loin
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Rib eye loin; (7 to 10 lb.) | |
| 4 | ounces | Worcestershire sauce |
| 3 | ounces | Soy sauce |
| 5 | ounces | Sherry cooking wine |
| Meat tenderizer | ||
| Dried onion flakes | ||
| Nature's Seasonings | ||
| Accent | ||
| Coarse black pepper | ||
| Lemon pepper | ||
Directions
Place loin in large pan (12 x 9-inch), sprinkle meat tenderizer all over.
Prick meat with fork and sprinkle Na- ture's Seasoning, Accent, lemon pepper, coarse black pepper, soy sauce, Worcestershire sauce and cooking wine over meat and let marinate for 6 to 8 hours, covered. Turn every hour if possible. Wrap twine around meat tightly before placing on rotisserie.
(If baking, you do not have to wrap with twine.) Cook on rotisserie over charcoal on grill for 1 hour and 45 minutes to 2 hours on medium heat (350 degrees). If baked in oven, use turkey size browning bag for same length of time. Slice and serve. Note: If baked in oven, put liquid and meat into browning bag to marinate and cook. If cooked on rotisserie, place liquid in pan or bowl and bring to boil. Serve over meat.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 243 by "Diane Geary" <diane@...> on Nov 11, 1997