Steak Marinades

[AcuraTech]

I've got some nice grass fed steaks in the fridge for tomorrow night, need some marinade ideas.

No worries of colon blockage here, I just had a heaping bowl of chili (with beans) this evening!

 

[Drew99GT]

For good steaks, I stay pure. Salt and pepper with no marinade. I want to taste the meat.

I do like making spicy fire steaks using flat irons or flank though with like lime juice, oil, soy sauce, garlic, onion, and diced jalapeno for a marinade.

Oh, and then take lime juice, cilantro, jalapeno, and make a compound butter to stick on the steaks at the end. It's money.

 

[bdcardinal]

if its a New York Strip or a Top Sirlion, i cook it right out of the package.

if its a Tri tip, i throw it the steak in a plastic bag with a bottle of Mexican Coca-Cola, and sprinkle on Pappys Dry Rub. i let it sit in the fridge overnight and cook it on a BBQ, Santa Maria style if i can find the right BBQ.

 

[AcuraTech]

Top Round steaks.

 

[Brett Miller]

Olive oil, fresh black pepper and kosher salt are all you need. And cook it with high heat.

 

[Pablo]

Just no garlic salt. That's all I can say.

 

[Quattro Pete]

Weber's Black Peppercorn is pretty good. Let the steak sit in it in an enclosed container or a ziploc bag for an hour or two.

 

[StevieC]

Originally Posted By: Brett Miller
Olive oil, fresh black pepper and kosher salt are all you need. And cook it with high heat.
+1

And garlic... (It's an Italian thing I guess...)

 

[rg200amp]

Salt pepper ONLY.
Let the meat come to room temp before cooking or salting. Salt right before you cook it. Salt will dry out the meat like salt on a snail.


Get a good, thick, heavy pan.

High heat. Light spray of Pam. DO NOT USE NON STICK PANS!!


3 minutes each side(for about a 2 inch thick cut. Flip it ONLY once. If you like it cooked past rare, put the pan in a 450 degree oven. Every 60 seconds, the meat will increase from rare, to medium-rare, to medium, to medium well, to well. Anything over med-rare is ruined.
A high quality piece of beef should have a lighty warm red center (rare).

Let the meat rest on a cutting board for six minutes after cooking.
Then enjoy.

 

[TurboLuver]

I use this on tough cuts of beef, brisket, shank, flank.

mince a couple cloves of garlic,
1-1/2 cups of zesty Italian dressing
3 tbl spoons of lemon juice.

Put it all in a large ziplock bag, get as much air out as you can, let it sit in the fridge for at least 3 hrs, overnight is better.

When you are ready to cook salt lightly and add fresh cracked pepper.

Any steaks from the short loin, salt and pepper only.

 

[AcuraTech]

Whipped up a crazy marinade with red wine, cider vinegar, lemon juice, apple juice, and soy sauce. Girl sauteed up some mushrooms and onions to go on top, turned out delicious. Cooked medium rare.

Not sure if I've ever had a top round steak before this, it was a mixed bag. The first few bites were full of gristle, and I wasn't happy. But the last half of the steak was great, tender without much gristle at all. I'm sure being grass fed and pasture raised doesn't help the "tenderness" factor.

I've definitely developed a taste for the grass fed beef lately. I had a corn fed New York strip that the MIL brought over awhile back, tasted bland and mushy. Next time I'll spring for the grass fed NY Strips, which cost a grip, but taste divine!

BTW, all of those corn fed beef lovers, "Prime" steaks are now showing up on occasion in your local grocery meat case. With the recession, business dinner spending is down which means less steakhouse demand for the prime cuts. I bought one a few months ago, and even though I dig the grass fed, it was DIVINE! That thing was THICK, almost twice that of the average steak.

 

[benjamming]

Acura,

Dry aged steaks?

rg200amp,

Why in the world are you using Pam in a heavy pan (I immediately think cast iron) for cooking a steak?

 

[AcuraTech]

Originally Posted By: benjamming
Acura,

Dry aged steaks?



I've heard the term, but I'm not super familiar with it. I know that wet aging is much more common these days.

 

[rg200amp]

Originally Posted By: benjamming
Acura,

Dry aged steaks?

rg200amp,

Why in the world are you using Pam in a heavy pan (I immediately think cast iron) for cooking a steak?


No not iron.
I use my AllClads.
They are HEAVY.

I meant to say, do not use a cheap kmart pan, that has hot spots and will not cook the steak right.

 

[rg200amp]

Originally Posted By: AcuraTech
Originally Posted By: benjamming
Acura,

Dry aged steaks?



I've heard the term, but I'm not super familiar with it. I know that wet aging is much more common these days.


It means how it sounds. Dry aged beef.


Get this from a GOOD highend butcher.