best way to marinate steaks ?
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thats what i use , the club house lagrille rub marinades , ready in minutes.WhaWhaWha said:
- I sprinkle salt & pepper on , club house lagrille montreal steak spice
- roasted garlic & peppers rub marinade
- a little more steak spice
I also baste it with BBQ sauce the last couple minutes grilling.
I do the same as above for pork chops except a little less or no steak spice.
I love the BBQ
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I use a vacuum bag seal machine that comes with a vacuum container attachment to do quick marinades of meat. If you use pineapple juice it tenderizes the meat. The machine speeds up marination to about 1 / 5 the time needed and realy pulls the marinade in for more flavor in the meat.
Get a good steak from a butcher and get the best cut for your method of prep and forget the marinade.
I used to marinade and got this right from a butcher. IMHO, it's the best. I've tried many over the years and no others really measure up when it comes to tasting the meat & not the marinade, ie: BBQ sauce. But for me, if I buy a steak it's the steak I want to taste. If I want to taste condiments I get a burger.
7-Up
Bit of soy sauce
salt & pepper to taste
I used to marinade and got this right from a butcher. IMHO, it's the best. I've tried many over the years and no others really measure up when it comes to tasting the meat & not the marinade, ie: BBQ sauce. But for me, if I buy a steak it's the steak I want to taste. If I want to taste condiments I get a burger.
7-Up
Bit of soy sauce
salt & pepper to taste
If you buy striploins, rib eye or filets, just massage with good quality olive oil and coat with mixed steak spices or fresh ground black pepper and, presto, you don't need anything other than a very hot grill.
For other (cheaper) cuts, marinate in Worcestershire, garlic powder and fresh ground black pepper.
BBQ sauce, if at all, only during last two or three minutes of cooking... but NEVER, NEVER, NEVER SALT BEFORE COOKING!
Perry
For other (cheaper) cuts, marinate in Worcestershire, garlic powder and fresh ground black pepper.
BBQ sauce, if at all, only during last two or three minutes of cooking... but NEVER, NEVER, NEVER SALT BEFORE COOKING!
Perry
Your favorite red wine, dryer the better, fresh prepared mustard, worcester sauce, cracked peppers; marinade over night if possible, sea salt just before cooking and enjoy. Replace mustard with wasabi and worcester with light soya sauce for a real snap.
Not sure where you got that from , every chef seasons their meat before cooking , salt & pepper is the most common , swiss chalet seasons salt on their chickens before they go in the rotisserie oven.Perry Mason said:
what you should NEVER do is season meat with salt and let it sit , you want to season with salt right before cooking because the salt will dry the meat out and the meat itself will lose some of its natural flavours.
I just use marinades from the store now. For steak, my current favorite is PC Mesquite. In a pinch, I've seen people use various oil&vinegar dressings with good results. I usually use a ziplock bag. A couple of hours should do the trick, but I prefer to do it longer.
I think the Joy of Cooking might have a decent recipe for a beer marinade, if you think that might be fun.
I think the Joy of Cooking might have a decent recipe for a beer marinade, if you think that might be fun.
Pepper, yes, but I think you will find that there is disagreement between the good chefs on the use of salt... more than 60% say no, especially on tenderloins and filets (mignon, chateaubriand), the others say yes.mikec8inch said:
I made my own decision based on my own experiences... by doing two steaks at the same time with the same preparation, one with salt, as you say, and the other without.
On striploins and tenderloins -- particualrly if you buy well aged meat -- I think they are much better without... you get the taste of the meat! On marinated, tougher cuts, salt as you put them on the grill sometimes helps... sometimes not.
I certainly add salt before I eat them... sometimes while they are resting after cooking.
As for Swiss Chalet... that is why their chicken is so blah... the sauce, on the other hand, I really like!
Perry
Ok lads, here it is. First if you want to buy the best cut for steaks buy a Rib Steak WITH the bone. Buy it thick or have the butcher cut it at least 1" thick for you. Do NOT trim the fat off it.
Take one clove of garlic and use a garlic press to crush it. Make sure only the garlic clove is used and throw out any of the skin from the garlic that is left from pressing it.
Put the Rib Steak into a large Zip lock freezer bag, pour into the freezer bag some first press oiive oil enough to just barely cover the Rib Steak. Put the freshly pressed garic into the freezer bag, and lightly and I mean lightly sprinkle some Montreal Steak Spice into the freezer bag. Close the freezer bag, mix the contents together making sure the Rib Steak gets enough of the pressed garlic on it.
Leave the freezer bag in the refrigerator at least overnight, two nights is even better. The pressed garlic and the olive oil will help break down (tenderize) the Rib Steak and also make it much more delicious to eat.
Bears know all about meat! Cheers GB
Take one clove of garlic and use a garlic press to crush it. Make sure only the garlic clove is used and throw out any of the skin from the garlic that is left from pressing it.
Put the Rib Steak into a large Zip lock freezer bag, pour into the freezer bag some first press oiive oil enough to just barely cover the Rib Steak. Put the freshly pressed garic into the freezer bag, and lightly and I mean lightly sprinkle some Montreal Steak Spice into the freezer bag. Close the freezer bag, mix the contents together making sure the Rib Steak gets enough of the pressed garlic on it.
Leave the freezer bag in the refrigerator at least overnight, two nights is even better. The pressed garlic and the olive oil will help break down (tenderize) the Rib Steak and also make it much more delicious to eat.
Bears know all about meat! Cheers GB
why you guys go and make it so complicated...
at zorro's all they do is use a little sea salt and butter the steaks.
mind you, they use the top quality freshest cuts...
i do the same but with kosher salt, cracked pepper and butter. and when I eat it, I need no bbq sauce or anything. naked is best.
at zorro's all they do is use a little sea salt and butter the steaks.
mind you, they use the top quality freshest cuts...
i do the same but with kosher salt, cracked pepper and butter. and when I eat it, I need no bbq sauce or anything. naked is best.
I use red wine, either a merlot or a cab. Place the steak in a freezer bag, pour a cup of wine in the bag or enough to cover the steak. Close the bag and leave it in the fridge for 2 - 3 hours.
Take the steak out of the fridge and let it warm up in room temperature about an hour before I bbq it.
Throw away the left over wine when ready to cook.
Just before I put the steak on the bbq, I hit it with black pepper and kosher salt on both sides.
Take the steak out of the fridge and let it warm up in room temperature about an hour before I bbq it.
Throw away the left over wine when ready to cook.
Just before I put the steak on the bbq, I hit it with black pepper and kosher salt on both sides.
Zip lock freezer bag.
1 T red wine/bag
1 T red wine vinegar/bag
100 - 150 ml virgin olive oil/bag
1 bay leaf/bag
1 t freshly grated peppercorn blend/bag
1 or 2 steaks/bag
flip bag several times, minimum of 4 hours in the bag, over night preferably.
For more flavour, try adding Montreal Steak spice or garlic, not both.
Remove steaks from fridge at least 45 minutes before grilling. Take meat out of bag and let the oil drain for 3 - 5 minutes. Brush BBQ grill with the oil from the marinade, add the steak to the grill, cook and enjoy.
Mmmmm
1 T red wine/bag
1 T red wine vinegar/bag
100 - 150 ml virgin olive oil/bag
1 bay leaf/bag
1 t freshly grated peppercorn blend/bag
1 or 2 steaks/bag
flip bag several times, minimum of 4 hours in the bag, over night preferably.
For more flavour, try adding Montreal Steak spice or garlic, not both.
Remove steaks from fridge at least 45 minutes before grilling. Take meat out of bag and let the oil drain for 3 - 5 minutes. Brush BBQ grill with the oil from the marinade, add the steak to the grill, cook and enjoy.
Mmmmm
Marinading steaks is a great way to enhance the dining pleasure of the meat, but don't just think of marinading meat(steak) in one way, depending on your mood you can enjoy steak many diferent ways.
Dry rubs are fabulous and are easy to make. Even with a lightly stocked spice cupboard you can make a great rub. Some of the mainstays are Sea salt, coarse. Paprika, Cayene, garlic powder, onion powder and a pepper mill.
A wet marinade can also be made straight from the cupboard and fridge. All you need to do is stock certain items and away you go. As with above; lemon/lime juices, tabasco, olive oil, red wine vinegar, balsamic vinegar. buy fresh herbs and garlic when you are making a marinade. A small food processor will make thing really easy as well.
As stated by others many store bought marinades are good, but you cannot control the sodium or fats that go in them.
Dry rubs are fabulous and are easy to make. Even with a lightly stocked spice cupboard you can make a great rub. Some of the mainstays are Sea salt, coarse. Paprika, Cayene, garlic powder, onion powder and a pepper mill.
A wet marinade can also be made straight from the cupboard and fridge. All you need to do is stock certain items and away you go. As with above; lemon/lime juices, tabasco, olive oil, red wine vinegar, balsamic vinegar. buy fresh herbs and garlic when you are making a marinade. A small food processor will make thing really easy as well.
As stated by others many store bought marinades are good, but you cannot control the sodium or fats that go in them.
Rules of Steak, taught to me by a famous restaurateur.
1. marbling, marbling, marbling
2. season good quality steaks only half hour before cooking, max.. Wet marinades will boil a steak and not allow a good crust. (his secret is to push the dry seasoning into the meat with the back of a spoon)
3. cook on extremely high heat to sear in juices. And never never cut into the meat to see if it is done.
4. good quality steaks should never be cooked more then medium rare. (personal tastes vary)
5. remove steak from the grill and tent the steak for 5 min. before serving. It allows the juices to settle and not run out onto your plate when eating.
6. eat it with the best possible red wine you can afford. (my tip)
1. marbling, marbling, marbling
2. season good quality steaks only half hour before cooking, max.. Wet marinades will boil a steak and not allow a good crust. (his secret is to push the dry seasoning into the meat with the back of a spoon)
3. cook on extremely high heat to sear in juices. And never never cut into the meat to see if it is done.
4. good quality steaks should never be cooked more then medium rare. (personal tastes vary)
5. remove steak from the grill and tent the steak for 5 min. before serving. It allows the juices to settle and not run out onto your plate when eating.
6. eat it with the best possible red wine you can afford. (my tip)
