Steak Marinades
 

Share your steak marinades :)

Mine are,

If im lazy and want something simple i do,

¼ cup water
¼ cup sugar
¼ cup soy sauce
1 teaspoon black pepper
4 teaspoons vegetable oil

If im feeling like a baussss i do my southwestern marinade,

Ingredients -

1 clove garlic
2 tablespoons lemon juice
1 teaspoon chili powder
1 teaspoon ground cumin
¼ cup soy sauce
1 tablespoon vegetable oil

My opnion is that if you cook a steak right, it shouldn't need marinating. At least not for something with decent marbling. Just salt, pepper, baste with butter. I rub it down with salt and oil, then onto smoking hot, slightly oiled cast iron skillet. If i feel like it, maybe while basting I'll throw in a sprig thyme or rosemary or smashed garlic. But mostly, it's just salt, pepper, butter and a tiny tiny sprinkly of hy's steak spice.

I don't really do hangar steaks so I've never played much with marinating them for tenderness. Wish I could help there. I wish I know how to tenderize it without turning it into that mooshy beef at chinese restaurants. HATE how it's just rubbery.

I'll marinate short ribs, but more for like a korean style. Chinese cooking wine, minced shallots, minced garlic, sesame oil, soy sauce, bit of salt.

Unreal Teriyaki Marinade


1/3 cup sherry
1/3 cup soy sauce
1/3 cup vegetable oil
2 tablespoons honey
2 tablespoons grated fresh ginger root
3 clove garlic, minced

I've been buying steaks from costco for the past few months. For $20 you can get 4-5 12-14oz top serloins. I throw this marinade into a big ziploc bag, and let the steak sit for 4-5 hours.

My favorite cheap steaks are the American Angus was ones from t&t. They have tons of marbeling and usually come out to about $7 for a 2 pack. Otherwise I go to the Italian deli near by, cioffis.

Salt&pepper then drenched in olive oil is the best way to go. I also stab it with a fork all over.

Also, George foreman ftw
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I bought two filet Mignon's this morning....im going to do the oil, salt and pepper and see how it turns out :D

I love my george foreman grille just because it's so easy to master. Everytime I make steaks it has the perfect amount of red inside once you learn to time it right.
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(Just discovered I made an empty post yesterday)

So i decided to keep the Mignons for special occasion and so i got some sirloin, trimmed the fat and did the simple salt,pepper,oil but it tasted way too boring so i drizzled some warm bbq sauce and top

http://a8.sphotos.ak.fbcdn.net/hphot..._2241641_n.jpg

You steak still looks a bit grey. How are you cooking it?

medium heat....4 and a half minutes each side...i only flip it once each side. It was juicy and everything but a little chewy...did i do something wrong?

I usually go as hot as possible, flip once 5-6 mins a side depending on the thickness.

I'm no expert here, but wouldn't 5-6 minutes a side on high heat just kill all of the protein value? I was always taught to only cook on high heat when you're trying to sear.

I'm saying what you're doing is wrong or anything. A lot of it is personal preference, also depends on how you cook it too. If it's chewy, it might just be your cut of beef. My favorite cut is the rib steak.
It would look like this, but usually purchased without the bone.
https://lh6.googleusercontent.com/-H...2016.54.21.jpg


Here's how it do mine.

1. First things first. Let your steak warm up to room temp before cooking it. If you don't do this, you're going to end up with burnt steak on the outside, and blue beef on the inside. I like mine at about a rare, definitely no more cooked than a medium rare.
2. Heat up cast iron skillet. Very hot, but not quite the "surface of the sun". I use an oil with a fairly high smoke point, safflower oil. I use about a teaspoon to coat the skillet. When it ripples and starts to smoke, it's hot enough.
3. I rub my steak down with safflower oil and a light dusting of salt. Both sides.
4. Steak goes on. and DON'T TOUCH IT. You want the oil, meat, salt and heat to form a brown crust. The crust = flavor.
5. When the grey starts creeping up about 1/3 the thickness of the meat, it's time to flip. Flip it onto an unused part of the pan. once again, Don't Touch It.
6. Remove from heat.
7. Grind on generous amounts of fresh black pepper, maybe a touch of your favorite steak spice.
8. Let it rest for about 5 minutes in a warm spot in the room. Tent it in an aluminium foil to prevent the steak from getting cold. If you don't do rest it, your steak is going to bleed out all over your plate.

This is about the kind of color I look for.
http://kevinandamanda.com/recipes/im...ed-steak-8.jpg

nice tips. i follow the first few steps the same as yours.
for anything about an inch thick or thicker, i finish it in the oven.

-room temp for at least 30 mins
-salt pepper both sides
-stainless steel or cast iron, left on the burner on about mark 6
-light amount of canola in the pan, should very slightly smoke.
-2m both sides, use different areas of the pan
-remove from heat, let steak rest (not fully cooked yet)
-turn oven to 400
-let steak rest till oven preheats fully
-put steak back in the pan and put in the oven for 3-5m depending on thickness
-rest again

the first resting makes for a perfect, almost edge to edge rare or medium rare steak.
if you attempt to put it straight into the oven without resting, you'll have more of a gradient of doneness.
also true if you cook the whole thing on a burner and not using the oven as well.

http://www.cookingforengineers.com/p...e_gradient.jpg

I do my steaks in an oven at 300, rest them and THEN sear them.

Read this article for why:

http://www.seriouseats.com/2009/12/t...prime-rib.html

Salt + Pepper and high heat sear and then should be done.

But I like my steak rare, if you don't like rare like some of my guests

I place the steak in the oven for a few mins with a little cut of garlic butter.

It's great.

But lately all I have been eating is prime rib because I love the oven cooked prime rib with au jus.

Look in the prime rib thread for the recipe! Best and easiest I have ever used.

No color, no flavor.

Medium high heat, flip once. Don't fuck around with your steaks moving them around all the time.

Flip often for better results.

Really? Why? Flipping less usually gives me a nice crust.

Yup, unless you are cooking a "minute steak" you'll want to flip it often

More even cooking and less cooking time.

Read this for info about flipping (it applies to steaks too):
http://aht.seriouseats.com/archives/...?ref=obnetwork

Then read this:
http://www.seriouseats.com/2011/03/t...l?ref=obinsite

and this:
http://www.seriouseats.com/2011/05/h...l?ref=obinsite

Kenji's articles are imo some of the best when it comes to cooking because he gets so technical.

I was just about to post Kenji's articles haha.

The guy is a food wizard and can back up all his methods with trial and error. He is pretty much my hero.

Ah cool, I assumed it was like burgers where you want to flip them once and not fuck around with them to maintain juiciness and an even crunch on the outside.

Dood reading fail. One of the articles linked is specifically about cooking burgers and flipping them often for optimal results.

I don't think it was reading fail. The general knowledge out there is not to flip your steaks and burgers. Just once and done. This is to allow a nice crust to form. He was just pointing out how that's contrary to popular belief. I'm going to have to try the flip often thing.