OT: How do you marinate your steak

[Dawgpoundrock21]

Nm

 

[bbqbully]

Don't. Kosher salt and fresh cracked pepper. All you need

 

[Wizard.sixpack]

Dales, what else is there?***

 

[UpTheMiddlex3Punt]

1 part Dale's to 3 parts mayonnaise

 

[cowbell88]

Actually worchesterchire and Montreal steak. Occasionally Dales and Italian.

 

[karlchilders.sixpack]

Plus ONE!

Actually worchesterchire and Montreal steak

 

[Wizard of bulldogery]

the blood of rebels

 

[57stratdawg]

Salt, pepper, olive oil.

Anything else and you're covering up lackluster flavoring on a bad piece of meat.

 

[coach66]

Olive oil a couple hours before cook, with

Montreal steak seasoning. Apply Dales very
Lightly 15 minutes before cooking.

 

[PBRME]

Thick kosher salt crust. Knock the loose salt off before applying to heat.

 

[DerHntr]

Same as the others: olive oil, salt, and pepper. If I have a lesser quality piece of meat, then I use a Montreal steak seasoning and olive oil.

 

[Wizard of bulldogery]

i put them in a pan with a little worcesteshire and a locally made season that is like mckormicks... cover it and bring them to room temp or close basically let it sit out of the fridge for an hour then throw them on a hot grill. best steak i ever had was done similar but served over a bed of some fried shoestring taters... when you cut into it all the steak juices leaked into the taters and made them taste like heaven. i paid quite a bit of money for that steak tho can't remember what restaurant i had it at though. i just eat them with a baked tator.

 

[HarveyDogMan]

Dales, what else is there?***

19.83 oz. of Italian dressing...obviously.***

 

[DesotoCountyDawg]

Olive oil, salt, and a little Montreal Steak seasoning.

 

[Wizard of bulldogery]

try this stuff instead of montreal seasoning... its fantastic. made in mississippi
http://www.alacartealice.com/product.sc?productId=197&categoryId=26

 

[skydawg1]

Nm

Try salting them liberally about an hour before cooking. Penetrates the meat, draws out moisture*. Wipe 'em off then re-season with good amount of black pepper (fresh cracked if possible), remember the salt now lives inside the steaks. You can hit them with a little flaky salt if you want. Fire away.

*This method works best for thicker cuts.

 

[codeDawg]

Penzey's Chicago Steak Seasoning

 

[DesotoCountyDawg]

That's a good choice too. Penzeys is an awesome store.

 

[tired]

Olive oil, Allegro, fresh ground pepper & sea salt right before I take them off

 

[BELdog]

Heavy kosher salt, fresh cracked pepper, a dash of Worcestershire sauce. Sear it in a cast iron skillet with butter and be done with it.

 

[FreeDawg]

Salt, pepper, olive oil, and a touch of garlic on any good cut of meat. If you're doing sirloins there is nothing wrong with a little marinade in a zip lock. A1 Chicago Steakhouse is good. If I'm doing something like flanksteak, I like to rub with salt, pepper, cilantro, fresh minced garlic, minced red onion, and minced jalapeño in a ziplock overnight. I'm trying to seal in flavors and aromatics. Next day I'll add some olive oil and work it in the bag before cooking.

No no matter how you season or what method you cook with, let your steak rest. I tear a big sheet of foil off and put it on the counter. When I pull my steak I put them on the foil, scoop a tbl spoon of butter on top of each steak, fold the edges up and loosely seal the whole deal. Set the table and the last thing I do is unwrap the steaks and plate.

 

[fishwater99]

Shapely's seasoning with a little black pepper.
You could also us a little BBQ rub or coffee grinds for something different.

 

[Lettucexxxx]

simply the best

 

[Hoover Dawg]

My crew likes Heinz 57. Pretty good mixed with A1 and Ranch.

 

[Dogariffic]

Filet in small container. Pour in Worcester 1/2way up, pour on soy sauce 1/4 way up, pour in lemon juice to the lip. Black pepper and red pepper to taste..... red pepper both sides if you like.
Let rest a couple of hours. Grill very hot!
Your welcome!

 

[was21]

score it, lemon juice, lea and perrins, black pepper, garlic salt...that is all

 

[boatsandhoes]

I go through stages, but lately I am loving the taste with Stubbs beef marinade. I leave it about 24 hours in an enclosed container with a good cut.

 

[DreadNought.sixpack]

A steak snob never marinates their steak. The first rule in grilling is to buy a choice cut of meat and you will never need to marinate. Marinating is for changing the taste of a poor cut of meat or tenderizing. A little salt and pepper before grilling and a little seasoning on the surface is about all you should need to do to a good ribeye, filet, or strip. Reverse sear is the way to go. Sear at 700 deg F for 90 seconds on each side, remove meat, then cool grill to 450 for 20 min., then finish off steaks to med rare. Never go over medium for a good cut of meat!

ETA- during the 20 min wait for the meat to relax, add some hickory or mesquite chips to the grill to add a little smoke flavor to the beef. Beef needs a strong wood to penetrate that beef

 

[FreeDawg]

A steak snob never marinates their steak. The first rule in grilling is to buy a choice cut of meat and you will never need to marinate. Marinating is for changing the taste of a poor cut of meat or tenderizing

I have to reiterate that I disagree with this sentiment. For the cuts you listed, absolutely. I'd throw in spinalis and teres major to the cuts that shouldn't get marinated. Great advice on the wood and reverse sear btw. However, there are other applications for steak than to be served traditional steakhouse style. There are applications for a flank steak or flat iron steak that absolutely can use some sort of marinating process and there is nothing wrong with that at all. I throw sirloin in that group as well even though its served in the more traditional fashion.

There are numerous steak misconceptions like "a good steak doesn't need marinating" and "a good steak doesn't need sauce". A marinated flat iron steak can be off the charts good just like dipping your prime ribeye in black truffle butter can be off the charts good. And there is no shame in either.

 

[whosyourdawgy]

Try it w a little Hoover sauce and some cracked pepper. Dear it on both sides for 2 minutes at high temp, then cut heat down and cook to desired temp. Thank me later

 

[woozman]

As others have said - oil, salt and pepper for a choice cut of meat. The only steak that I marinate is a flank steak. I used to go complex with this marinade, but my kids love my simple one - about a half bottle of Teriyaki and a 12-oz Coke in a ziplock for 4-6 hours.

 

[DreadNought.sixpack]

I even specified which cuts of beef not to marinate and then you came back with flat iron and flank? Those are not cuts of meat you would see anywhere near a steak house except for a cheap one. I marinate flank all the time and use for fajita's. Some good cuts of sirloin can go either way. So what exactly did you disagree with?

 

[BulldogBlitz]

https://youtu.be/0slTBGBEf0g

 

[BulldogBlitz]

wt17 happened to embedding?

 

[FreeDawg]

Wasn't trying to call you out or anything. Just giving the op a more broad answer. The question was vague to begin with. I disagree with the sentiment of what I quoted in general. I don't look at flank vs filet, for example, as a good vs bad. To me, it's apples to oranges. Now select vs prime is certainly good vs bad. I said you gave great advice, i just wanted to broaden the scope. Cheers.