spare me the "steak with anything but spice is blasphemy comments". Wanting to try some new marinades for steak. I'm grilling ribeyes so any thoughts are greatly appreciated. I typically use pepper, sea salt and worsteshire but wanted to experiment with some different rubs, marinades etc. Many thanks!
marinade for steak
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Jellydonuts
250+ Posts
I like to marinade mine with a combination of garlic, horseradish, sugar, salt, pepper and paprika.
Even better, just use salt & pepper and melt a layer of blue cheese on top (of course you have to like blue cheese).
Even better, just use salt & pepper and melt a layer of blue cheese on top (of course you have to like blue cheese).
Horny Ringman
250+ Posts
I've always used a little soy sauce, mixed with a little worcestershire and then of course, whatever the favorite seasoning of choice is (whatever is in the cabinet).
Buddy cooked some steaks for us the other night and they were the best damn homecooked steaks I've ever had. He did not let them sit and marinade in anything. He took them out of fridge and let them sit out on counter for a bout an hour to get room temp (while we played poker). Then, rubbed in olive oil, lightly dusted on some "Cavenders" seasoning along with light salt and decent amount of pepper. Make sure grill is HOT. ******* awesome! Juicy, and you tasted meat, not soy sauce or worcestershire or anything else.
I tried to duplicate last night. I didn't have his "Cavendars" seasoning, so I just made them with some of my own ****. Not quite as good as his, but the best ones I've ever cooked on my pit by far. I think the olive oil is the trick. I don't know what the room temp. has to do with anything, but he says don't put 'em on the slight bit cold. I'm sold!
Buddy cooked some steaks for us the other night and they were the best damn homecooked steaks I've ever had. He did not let them sit and marinade in anything. He took them out of fridge and let them sit out on counter for a bout an hour to get room temp (while we played poker). Then, rubbed in olive oil, lightly dusted on some "Cavenders" seasoning along with light salt and decent amount of pepper. Make sure grill is HOT. ******* awesome! Juicy, and you tasted meat, not soy sauce or worcestershire or anything else.
I tried to duplicate last night. I didn't have his "Cavendars" seasoning, so I just made them with some of my own ****. Not quite as good as his, but the best ones I've ever cooked on my pit by far. I think the olive oil is the trick. I don't know what the room temp. has to do with anything, but he says don't put 'em on the slight bit cold. I'm sold!
NickDanger
2,500+ Posts
Yeah, soy sauce and a lot of salt is the best. The more salt, the better. Then, for the last several hours, I like to slather it in vinegar and mustard.
NickDanger
2,500+ Posts
Ask for select
I don't know that USDA delineates between anything more than prime and choice at the top end. (Prime is better than choice.) Some stores will sell "top choice", but that is likely their own doing. It's worth asking if it's a USDA grade or not.
Select is below choice.
There is a USDA stamp, but if the store doesn't apply a sticker to the packed meat (like CostCo does), I don't know where to find it. I don't think it's a requirement that each cut or pack of cuts be stickered. I imagine the original cut is stamped with ink or something like that.
Select is below choice.
There is a USDA stamp, but if the store doesn't apply a sticker to the packed meat (like CostCo does), I don't know where to find it. I don't think it's a requirement that each cut or pack of cuts be stickered. I imagine the original cut is stamped with ink or something like that.
best steak I've ever cooked at home is this. I used a NY Strip instead.
Alton Brown's Pan Seared Ribeye
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
Alton Brown's Pan Seared Ribeye
1 boneless rib eye steak, 1 1/2-inch thick
Canola oil to coat
Kosher salt and ground black pepper
Place 10 to 12-inch cast iron skillet in oven and heat oven to 500 degrees. Bring steak(s) to room temperature.
When oven reaches temperature, remove pan and place on range over high heat. Coat steak lightly with oil and season both sides with a generous pinch of salt. Grind on black pepper to taste.
Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving. Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for 2 minutes. Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you prefer medium, add a minute to both of the oven turns.)
Remove steak from pan, cover loosely with foil, and rest for 2 minutes. Serve whole or slice thin and fan onto plate.
zork
2,500+ Posts
For an interesting twist you can try these three/four ingredients but I don't recall the mix. (soy sauce, brown sugar, ginger root, garlic)
It makes a teriyaki kind of sweet oriental sauce you can use on a round steak kind of meat to make it taste much better. I used it for teriyaki kebabs Never tried it on regualr sirloin or other steak.
The Link
It makes a teriyaki kind of sweet oriental sauce you can use on a round steak kind of meat to make it taste much better. I used it for teriyaki kebabs Never tried it on regualr sirloin or other steak.
The Link
NickDanger
2,500+ Posts
Not at all. I used to buy select meat and marinate it with the above mentioned. I also used italian dressing. That's not what I prefer any more, but that's not what you asked about.
J
jmrob93
Guest
Montreal steak seasoning mixed with the mesquite lime mccormicks marinade and 1/2 cup of cooking wine ( the wine eliminates any saltiness)-- 2-3 hours
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