Steak Marinade/Rub Recipes
- Thread starter Gonolz
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Cavenders and Worcestershire (Lea & Perrins) is pretty damn good. Yes MsG is involved.
http://greekseasoning.com/
I don't use any marinade or rub. Seasoning makes the ketchup taste funny.
Kosher salt overnight, if possible. Put your steak on a rack in the fridge so that air can circulate under the meat. The salt will draw moisture out of your steak. Cook to medium rare and then hit it with fresh ground pepper and butter. Rest the meat covered with aluminum foil for 10 minutes, then enjoy.
Phi Delt has the right idea, but you don't have to be so extreme - salt on the steak, steak on the counter for 30ish minutes to come up to room temperature and move some of the water around. Cook on high heat and you'll develop a nice little crust, just like at Berns.
Pepper is good, butter is good, and resting is essential.
Pepper is good, butter is good, and resting is essential.
Good counsel right here. Google “T-Rex steak cooking method” and you can get more particulars on this approach.
We have been using s chimichurri as marinade and finishing sauce. It works well with skirt, flank and sirloin kabobs. Parsley, cilantro and oregano chopped up with garlic. Add red pepper flakes, vinegar and olive oil
If you are adventurous I use an aji amarillo paste (it’s a Peruvian marinade/sauce you can find in a lot of stores) for kabobs (try it on beef heart cooked medium rare)
If you are adventurous I use an aji amarillo paste (it’s a Peruvian marinade/sauce you can find in a lot of stores) for kabobs (try it on beef heart cooked medium rare)
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Not into marinade on a quality steak. I just lightly brush the room temperature steak( usually porterhouse/ribeye) with light olive oil and liberally apply kosher salt and fresh ground pepper then it's onto the grill.
Room temp, high heat- not ridiculous like wok high heat- and then rest for 5 when done.
The cheek method has never gone wrong for me for gauging the doneness
The cheek method has never gone wrong for me for gauging the doneness
Have traditionally done kosher salt and fresh ground pepper only. Went through a phase with a faux-aged marinade involving soy sauce, fish oil, etc. Was good, but I've kind of moved on.
Lately, been doing kosher salt, pepper, and light garlic powder and light chipotle powder. Just a bit to add a little kick, but I don't want it to be the dominant flavor.
Lately, been doing kosher salt, pepper, and light garlic powder and light chipotle powder. Just a bit to add a little kick, but I don't want it to be the dominant flavor.
Weber and Emeril's BAM! are a couple other pretty good pre-made rubs. Probably moreso for burgers but tasty on steak too.
Hey man, if it's worth doing, it's worth doing right!
I don't always have the time to do it overnight. If not, I just roll the way you described; kosher salt and make sure it comes up to temp. I think one of the mistakes many people make is to cook the steak while it's still cold.
Hey man, if it's worth doing, it's worth doing right!
I don't always have the time to do it overnight. If not, I just roll the way you described; kosher salt and make sure it comes up to temp. I think one of the mistakes many people make is to cook the steak while it's still cold.
Agreed - for me the important part is for the steak to come up to room temp while it's been salted, it often dumps a bit of excess water right there on the pan.
Jim - I don't "flavor" my steaks but if you want to, brush on your sauce/apply dry seasonings while the steak is cold and then let it sit and warm up. Something soy sauce-based can take the place of salt, so Dale's, soy-bourbon sauce, rubbed with soy and then cracked peppercorns (especially the green ones) or anything else you think sounds good.
The main caveat is not to put anything acidic onto your steak for more than 30-40 minutes, or it will start to "digest" your steak before you get a chance to!
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Hey man, if it's worth doing, it's worth doing right!
I don't always have the time to do it overnight. If not, I just roll the way you described; kosher salt and make sure it comes up to temp. I think one of the mistakes many people make is to cook the steak while it's still cold.
I agree. However, that's assuming you like it a certain way. I like mine deep red from surface to surface something like this, so I definitely let it warm up:
but some people like it more purple/raw in the middle like this, in which case you have to grill it cold if you want to get any kind of decent sear outside:
very ot cast iron pan, clarified butter (ghee) or grape seed oil, dry the steak off before putting in pan to get the water off so you don't steam it, and don't move it around. If you are cooking more than one steak, don't crowd the pan or you'll end up steaming it.
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Depending on the thickness of your steak, it will take a lot longer than 30 minutes for it to come up to temp. Maybe on the surface but not internally.Hey man, if it's worth doing, it's worth doing right!
I don't always have the time to do it overnight. If not, I just roll the way you described; kosher salt and make sure it comes up to temp. I think one of the mistakes many people make is to cook the steak while it's still cold.
Pre heat pan, drop butter in pan, and then drop steak in pan...cook to temp?????
Salt and pepper steak?
Yep. People always say 30 minutes because that's how long government food safety guidelines state you can leave it out, but it doesn't nearly come to room temperature in that amount of time. You've got to take some risk if you want to do it right.
Obviously not the same thing but I took out the prime rib I cooked for Easter before we left for church. When I put the probe thermometer in it 3 hours later, it still had an internal temp of around 40 degrees.
Salt the steak. That will draw water out. If you have time salt the day before. Yes put butter in and drop steak. It’s the water on the surface that is hurting your sear
I read a cook book where the author said he leaves it out all day (prime rib or roasts). I started the same and we haven’t been sick
Only make homemade for sirloins, flank, skirt, etc. I use pineapple juice, soy sauce, lemon juice, garlic powder, onion powder, salt and pecker. Sirloins I put it in a zip-lock with the marinade on the counter (not fridge for an hour or two - I'm not worried about bacteria like the rest of you sissies). I want it up to room temp so I can cook it slower on lower heat which allows all of the fat and gristle to break down. The others I put in the fridge and cook them faster.
Rib-eyes go in Dales and I only leave them out for an hour or so. Don't want them cold when they go and the grill and also cook them slower at a lower temp so all the fat can break down. Strips, filets and porterhouse I'll take straight from the fridge to Dales to the grill because I don't want a strong marinade flavor and I just want the outside to caramelize a bit while the inside remains cold and red. I always slice them before serving and top with finishing salt and coarse ground pepper...
Rib-eyes go in Dales and I only leave them out for an hour or so. Don't want them cold when they go and the grill and also cook them slower at a lower temp so all the fat can break down. Strips, filets and porterhouse I'll take straight from the fridge to Dales to the grill because I don't want a strong marinade flavor and I just want the outside to caramelize a bit while the inside remains cold and red. I always slice them before serving and top with finishing salt and coarse ground pepper...
I can't imagine how much Dan enjoyed that misspelling. At least, I hope it was just a misspelling.The ole salt and pecker?!!
Note to self: If offered steak prepared by cmanole, politely decline.
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