What do YOU marinate a steak with overnight before cooking?

[Wapp]

Originally posted by: iamme

Originally posted by: nakedfrog
I hate steak nazis.

i agree. saying steak should ONLY be enjoyed using 1 method is like saying missionary postion is the ONLY way to have sex.

i've had many different marinated steaks and enjoyed them all. one of my favorites is this teriyaki/pineapple marinade....delicious.

i PREFER a steak with just some seasoning (like montreal steak seasoning) before grilling, but i'm not above trying different kinds of steak.

I love teriyaki steak but if I'm cooking a filet, I want to taste the filet.

 

[loup garou]

Originally posted by: Wapp

Originally posted by: iamme

Originally posted by: nakedfrog
I hate steak nazis.

i agree. saying steak should ONLY be enjoyed using 1 method is like saying missionary postion is the ONLY way to have sex.

i've had many different marinated steaks and enjoyed them all. one of my favorites is this teriyaki/pineapple marinade....delicious.

i PREFER a steak with just some seasoning (like montreal steak seasoning) before grilling, but i'm not above trying different kinds of steak.

I love teriyaki steak but if I'm cooking a filet, I want to taste the filet.

If you love teriyaki steak...you put the teriyaki sauce on after cooking it. Otherwise, you're just eating burnt sugar.

 

[iamme]

Originally posted by: Wapp

Originally posted by: iamme

Originally posted by: nakedfrog
I hate steak nazis.

i agree. saying steak should ONLY be enjoyed using 1 method is like saying missionary postion is the ONLY way to have sex.

i've had many different marinated steaks and enjoyed them all. one of my favorites is this teriyaki/pineapple marinade....delicious.

i PREFER a steak with just some seasoning (like montreal steak seasoning) before grilling, but i'm not above trying different kinds of steak.

I love teriyaki steak but if I'm cooking a filet, I want to taste the filet.

i understand. i just find it silly when steak nazi's scoff at any steak preparation that isn't the exact same way every time.

 

[jonjonsanfru]

Originally posted by: nakedfrog
I hate steak nazis.

Quite Fvcking True.

"Oooohhhh I am zee master meat man, I know and see all and pass judgement upon the world since I invented cooking and only I know the RIGHT way to cook." /sarcasm. And of course this will be followed up by comments like... "yes, yes I am" /sigh.

 

[TGS]

Originally posted by: troytime

grilled > cast iron pan seared > *

gas grill != grill

True, I meant at home as the OP was asking. Restaurants play in a different ball game though. A tiny bit O'Secret seasoning and a nice searing makes for some delicious steaks. My home grilling I highly doubt will ever reach that level, though they are quite tasty and juicy.

Getting Hungry again....

Originally posted by: jonjonsanfru

Originally posted by: nakedfrog
I hate steak nazis.

Quite Fvcking True.

"Oooohhhh I am zee master meat man, I know and see all and pass judgement upon the world since I invented cooking and only I know the RIGHT way to cook." /sarcasm. And of course this will be followed up by comments like... "yes, yes I am" /sigh.

Yes but a filet or ribeye is a good piece of meat that *will* hold it's own with a touch of salt and pepper. Other steaks can use more seasoning or sauces to taste but a Filet and to a lesser extent a ribeye are pieces of meat that are altogether, when prepared correctly, above most seasoning period. There's nothing wrong with having different tastes, it's just that a Filet is fantastic without anything practically. That's why it is such a highly regarded cut.

 

[loup garou]

Originally posted by: iamme

Originally posted by: Wapp

Originally posted by: iamme

Originally posted by: nakedfrog
I hate steak nazis.

i agree. saying steak should ONLY be enjoyed using 1 method is like saying missionary postion is the ONLY way to have sex.

i've had many different marinated steaks and enjoyed them all. one of my favorites is this teriyaki/pineapple marinade....delicious.

i PREFER a steak with just some seasoning (like montreal steak seasoning) before grilling, but i'm not above trying different kinds of steak.

I love teriyaki steak but if I'm cooking a filet, I want to taste the filet.

i understand. i just find it silly when steak nazi's scoff at any steak preparation that isn't the exact same way every time.

You can add any flavor to a steak you want after it's cooked. If you marinate it in all these salts and acids and sugars all you're doing is pulling natural juices out of the steak and burning the sugars on the outside. But if you like dry, charcoal tasting meat, by all means continue.

 

[TGS]

Originally posted by: werk

You can add any flavor to a steak you want after it's cooked. If you marinate it in all these salts and acids and sugars all you're doing is pulling natural juices out of the steak and burning the sugars on the outside. But if you like dry, charcoal tasting meat, by all means continue.

This is why you don't cut a steak prior to cooking, you lose the juices which will make for a nice dry steak. Also, for safety concerns you want to avoid piercing the steaks for cross contaimination purposes. Didn't anyone see that Law and Order repeat last night on TNT?

 

[gsaldivar]

Originally posted by: werk
If you marinate it in all these salts and acids and sugars all you're doing is pulling natural juices out of the steak and burning the sugars on the outside. But if you like dry, charcoal tasting meat, by all means continue.

If you overmarinate your meat, yes you can pull too much flavor out of it. That's why overnight marinating is overkill - an hour or so is ideal for adding flavor without killing the flavor of the beef.

If your steaks are coming off the grill looking like charcoal, it's got nothing to do with the marinade -- it means you have no business messing with a grill. :beer:

 

[Saint Nick]

i marinate in italian dressing

 

[xaeniac]

thx

 

[iamme]

Originally posted by: werk

Originally posted by: iamme

Originally posted by: Wapp

Originally posted by: iamme

Originally posted by: nakedfrog
I hate steak nazis.

i agree. saying steak should ONLY be enjoyed using 1 method is like saying missionary postion is the ONLY way to have sex.

i've had many different marinated steaks and enjoyed them all. one of my favorites is this teriyaki/pineapple marinade....delicious.

i PREFER a steak with just some seasoning (like montreal steak seasoning) before grilling, but i'm not above trying different kinds of steak.

I love teriyaki steak but if I'm cooking a filet, I want to taste the filet.

i understand. i just find it silly when steak nazi's scoff at any steak preparation that isn't the exact same way every time.

You can add any flavor to a steak you want after it's cooked. If you marinate it in all these salts and acids and sugars all you're doing is pulling natural juices out of the steak and burning the sugars on the outside. But if you like dry, charcoal tasting meat, by all means continue.

the teriyaki marinated steaks were not dry nor were they charcoal tasting. i enjoyed the taste of the meat as well as the teriyaki seasoning. the steak was juicy, cooked medium rare.

thanks, i will continue and enjoy i love food and i love cooking. i'm not an expert in cooking, but i know what tastes good to me, i enjoy variety, and i love trying new flavors. for me, to eat one food/meat/vegetable/seafood/etc in only one particular way forever is the true sin. :steak;

 

[loup garou]

Originally posted by: TGS

Originally posted by: werk

You can add any flavor to a steak you want after it's cooked. If you marinate it in all these salts and acids and sugars all you're doing is pulling natural juices out of the steak and burning the sugars on the outside. But if you like dry, charcoal tasting meat, by all means continue.

This is why you don't cut a steak prior to cooking, you lose the juices which will make for a nice dry steak. Also, for safety concerns you want to avoid piercing the steaks for cross contaimination purposes. Didn't anyone see that Law and Order repeat last night on TNT?

Yes, exactly as I said Re: Jacaard Tenderizers.

Originally posted by: gsaldivar

Originally posted by: werk
If you marinate it in all these salts and acids and sugars all you're doing is pulling natural juices out of the steak and burning the sugars on the outside. But if you like dry, charcoal tasting meat, by all means continue.

If you overmarinate your meat, yes you can pull too much flavor out of it. That's why overnight marinating is overkill - an hour or so is ideal for adding flavor without killing the flavor of the beef.

If your steaks are coming off the grill looking like charcoal, it's got nothing to do with the marinade -- it means you have no business messing with a grill. :beer:

Doesn't matter how good you are with a grill or pan--those sugars are going to burn before the steak has reached medium rare, that's just the way it is.

 

[loup garou]

Originally posted by: iamme
for me, to eat one food/meat/vegetable/seafood/etc in only one particular way forever is the true sin. :steak;

1) Way to read.
2) Am I not telling you of ANOTHER way to cook your steak, anyways?

 

[Fritzo]

You shouldn't really have to unless it's a really lean cut (like sirloin). This works well:

Soak in brine for one hour to break up the muscle fibers:

4 qt water
1 cup sugar
1 cup salt
1/4 cup vinegar

Drain and paint steaks with this mixture:

1 tbs chopped parsley
1 tbs chopped oregano
1 tbs chopped thyme
1 tbs chopped basil
6 cloves garlic
1/2 cup olive oil

(fresh herbs are best, but you can use dried)

Chill for 4-24 hours. This is a basic recipe for any time of BBQ meat. You'll be suprised how much better grilled food cooks and tastes with this method. If you're cooking ribs or chicken, sprinkle with 1/2 cup of brown sugar as well. This recipe is good for up to 8 steaks/16 chicken pieces/2 full racks of ribs.

 

[iamme]

Originally posted by: werk

Originally posted by: iamme
for me, to eat one food/meat/vegetable/seafood/etc in only one particular way forever is the true sin. :steak;

1) Way to read.
2) Am I not telling you of ANOTHER way to cook your steak, anyways?

i wasn't targeting that at you, sorry. i was referring to the steak elitests here who claim there was only 1 way to enjoy steak, and that the steak was "ruined" otherwise.

 

[xeno2060]

Good cut of steak-Dry rub just before grilling

London broil, flank steak ect.-soy, worcestershire, teriyaki, Fajuita seasoning

 

Originally posted by: TGS

Originally posted by: troytime

grilled > cast iron pan seared > *

gas grill != grill

True, I meant at home as the OP was asking. Restaurants play in a different ball game though. A tiny bit O'Secret seasoning and a nice searing makes for some delicious steaks. My home grilling I highly doubt will ever reach that level, though they are quite tasty and juicy.

Getting Hungry again....

Depends on the restaurant i'd say. A lot of places have built in grills, and many steak houses even use charcoal. But 'fine dining' has massive variation too...so its difficult to really compare.

i typically don't get steak when eating out anyways...i'm too often disappointed with steak
I can only think of 3 places with good steak (weber grill restaurant being #2 on that list)

 

[azazyel]

I agree with not Marinating as well but her is a tip.

Mix up some Blue Cheese and Sour Cream to a thick consistency then after the first and last flip you add the mixture on the top. It melts down to a goo and is soooo good. It brings out the flavor perfectly. Works well with good Sausage as well. Add some red wine on the side and your in heaven.

 

[Hottie]

Just go buy some well aged steak in thick cut and cover it in salt and papper. Nothing compare to well aged marble steak that will melt in your month.

 

[gsaldivar]

Originally posted by: azazyel
Blue Cheese and Sour Cream to a thick consistency then after the first and last flip you add the mixture on the top.

*cringe* :thumbsdown:

 

[Fritzo]

Originally posted by: werk

Originally posted by: Mr N8

Originally posted by: TGS

Originally posted by: rudder

Originally posted by: Wapp
Best steak recipe ever... WITH PICTURES!

WTF? he is cooking his steaks in a pan.

All high quality steaks are cooked in this fashion. Any restaurant steak you get, will 10-1 be cooked in this fashion.

It is by far the BEST cooking method for steak that I have eaten. Grilling is good, but nothing taste like a pan seared steak. I get kinda mad for buying a grill sometimes when I think about it. Though YMMV. If you go to any fine dining establishment, ask how the steak is prepared. You may be suprised.

IMO sauces are for masking the taste of a bad steak.

Don't get me started on how my wife uses... *hangs head* Ketchup on steaks... Some steaks that are *really* good (read, the ones I don't make ) she will eat without performance enchancing condiments.

Many of them will use a tool that poke a holes in the meat (not a tenderizer, its called a jkarder (sp?)), which will make the meat more tender. This makes every steak they make have that "melt in the mouth" feeling, if its a good steak. Some family style restraunts will use these to sell cheaper steaks that seem to be just as good as a higher quality cut.

Nobody actually uses Jacaards, they just say that to sell useless kitchen gadgets. Poking holes in a steak is just about the worst thing you can do for texture and flavor.

Restaurants use them all the time.

 

[J Heartless Slick]

Originally posted by: Schadenfroh
Going down to the butcher shop to get some custom cut steaks to cook up for my dads birthday. Was going to pick up some ribeyes or filet mignon(depends on the price), was wondering what is a good sauce to soak them in overnight prior to cooking. I have heard that italian dressing was the way to go, but i have never tried it. Advice on a superior marinate?

Ignore the purists

Try this:

4 large garlic cloves, minced
4 tablespoons balsamic vinegar
4 tablespoons fresh lemon juice
3 tablespoons Dijon mustard
1 1/2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried thyme, crumbled
1/2 teaspoon dried hot red pepper flakes
2/3 cup olive oil

To make marinade: In a bowl, whisk together marinade ingredients until combined well. Put the steaks in a large resealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, for 8 hours.
Remove meat from the marinade, discarded the marinade, and pat the meat dry.

 

[eplebnista]

Salt, pepper, Dale's steak sauce, worcestershire sauce, and meat tenderizer.

 

[HomeBrewerDude]

Originally posted by: Hottie
Just go buy some well aged steak in thick cut and cover it in salt and papper. Nothing compare to well aged marble steak that will melt in your month.

yeah aged beef is soooo daaaaaaaaaamn goooooooooooooooooooooooood!

 

[Adul]

can of jalapenos
some Lime or OJ
carne asada seasoning
beer