Q: High Cotton in Dunwoody has a wonderful marinated steak. I believe it is sirloin. The chef marinates it for 72 hours in a divine blend of flavors. Since it takes such a long time to prepare, they do not serve it every night. I would love to try it at home.

-- Bonnie Bradley, Chamblee

A: It is said that good things come to those who wait. Mike Zajac, owner of High Cotton, provides a delicious recipe that proves this prophecy true. Usually offered as a special on Friday and Saturday nights, this dish features rib-eye steaks that have been marinated in a pineapple-soy mixture for four days. This extended soak allows the marinade to fully permeate the meat. The aroma and taste will show it is more than worth the wait. Zajac says not to be alarmed if the inside of the rib-eye has a "purplish" hue. He suggests serving the steaks with a shiraz, cabernet, red zinfandel or other hearty red wine. You can adjust the number of steaks for different serving sizes.

-- Jeanne Besser, for the Journal-Constitution

MAIN DISH

Marinated Rib-eye

Makes 10 servings

Preparation time: 20 minutes, plus 4 days to marinate

Cooking time: 15 minutes

3/4 cup apple cider vinegar

1 1/2 tablespoons minced fresh ginger

1 1/2 tablespoons minced fresh garlic

1 1/4 cups dark brown sugar

1 (46-ounce) can pineapple juice (Dole preferred)

1 1/2 cups low-sodium soy sauce

4 (14- to 16-ounce) rib-eye steaks

In a heavy saucepan, combine vinegar, ginger and garlic and heat until lightly simmering. Add brown sugar, 1/4 cup at a time, completely dissolving the sugar before adding more. Pour liquid into a large container. (It should be large enough to accommodate the steaks with space between each one.) Add the pineapple juice and soy sauce to the mixture. Whisk thoroughly until all ingredients are well-incorporated. Refrigerate until cold (it is important not to pour marinade over steaks while it is still warm).

When marinade has chilled, add the rib-eye steaks to the container. Push the steaks down so they're covered with marinade. Cover the container airtight and place in refrigerator for 4 days, turning the rib-eyes each day.

When steaks are ready, turn grill to high and allow to get very hot. Reduce heat to medium-high. If cooking over charcoal or wood, allow enough time for the coals or wood to get "white hot," then spread the coals/wood evenly throughout the grill. Drain steaks from marinade. Place rib-eyes on the grill and cook to desired temperature, 4 to 6 minutes per side for medium-rare.

Per serving: 652 calories (percent of calories from fat, 50), 31 grams protein, 50 grams carbohydrates, 1 gram fiber, 36 grams fat, 111 milligrams cholesterol, 1,544 milligrams sodium.

Is there a restaurant recipe you'd like to make at home? Tell us what you're looking for and perhaps we can get it. If we succeed, we'll have the recipe tested and adapted for the home kitchen, if necessary. Because of volume, we can't answer all inquiries. Send your request, along with address and phone number, to:

Mail: Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303.

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