Steak Marinades
 

This marinade ROCKS.

2/3 cup soy sauce
1/3 cup olive oil
8 gloves garlic
small chunk of ginger
teaspoon of dry mustard


Crush the garlic and ginger into the rest of the marinade, add the mustard.

Powdered ginger works too, but it's much better with fresh.

Don't marinate too long, this is a strong one.

If using a grill (as you should be) BE CAREFUL. This marinade is extremely flammable.

MPEDrummer

Hmmm that sounds good...I usually just use Dales + Lea & Perkins + black pepper...sad I know but it works for me

That does sound good. I have started to marinate my steaks in Italian dressing and then sprinkling "grill time" on them just before tossing them on the grill. AWESOME!

Coke, soy sauce, and a little bit of strong bourbon. Cook over a grill. :) Yum.

all you need is hy's seasoning salt,both sides for an hour or two.

open fire and there you go.

sounds great, ,i'll try that tommorow night.

I also use the following:-

1 cup red wine (medium/dry)
1 cup barbecue sauce (your favourite)
1 tbslp soy sauce
1/4 cup olive oil or vegetable oil
assloads of garlic
one onion minced
pepper

its yummy!

Oh, I almost forgot! I usually use one red bell pepper and one yellow bell pepper, too. Cut them in half, and mince half of each into the marinade.

Slice the other half, and place on top of the steaks as you grill them.

Yangwar - This intrigues me. How much Coke, etc?

MPEDrummer

You all got it wrong (just kidding)

But here is my personal invention/favorite

First off, I dont mesure, so I'll guess, if it looks like you need more/less than what I say, ADD MORE/LESS!!

(this is for about 6 lbs of flank steak)

1 qt mild/pomace olive oil
1 bottle of Lee & Perrins
1/4 cup Dijion mustard
1 bunch scallions, chopped fine
1/4 cup of chopped garlic
3-5 turns of a pepper mill
2-3 tlbs of thyme
4-5 tlbs of ground cumin (Mmmmmmmmm)
good sized chunk of freash ginger, chopped

Mix well, marinade for 4-24 hours, place on grill (WATCH FOR FLAMES-A-PLENTY!!) place remaining marinade in hot sause pan, reduce by 1/3 skim off oil, use as dipping sause.




Great stuff.......gonna have to make it again soon..

I usually buy really good quality steaks, which would be ruined by marinade. If I use something it is usually McCormick Montreal Steak seasoning. This is pretty close to what we used at The Keg, and is excellent for sirloin. For the Asian flair: soy, mirin, fresh grated ginger, orange or pineapple juice (this works well also for pork and chicken).

That stuff is perfect on grilled pork chops.......

buy a good cut and you don't need to marinade. If I do marinade, I usually do Tai chicken.

I'll have to buy a bottle of that montreal steak seasoning. I saw it at the store yesterday and was intrigued.

Do you dry rub it on and leave it for a few hours? or just sprinkle as you cook?

I also use a steak rub called "barbarian Steak House seasoning'

the best way to use it is to mix it with oil (about 1 Tbls seasoning to 1 cup of oil) then dip meat in mix, then grill.

One-half italian dressing, one-half bottle steak sauce - marinate up to overnite. Good stuff.

BTW - Slice a vidalia onion and place in tin foil with olive oil drizzled on top. Then leave it until you take steaks off. Good onion is great with steaks.

I usually use about 1 part soy, 2 parts coke, and half a part of bourbon. I can't stress how important it is to grill these steaks though. The coke will burn due to the sugar, so it's really important that the steaks aren't pan fried or anything like that.

I have a quick all purpose rub that I sprinkle over steaks but is best on pork chops or any kind of pork for that matter.

2 tblspoons of garlic powber
1 tblspoon Blk Pepper
1 Tblsoon sea/kosher salt


Mix those up good and put them in a container and any time you need a quick seasoning it works great, just put a light coat over the meat.

I picked up the Culinary Institue of America's Chef Textbook and one of the things they recommend is dipping the steak in vegetable oil, letting the excess drain off, and then grilling the steak. This might be best with those superior cuts of meat that don't meet to be marinated.

Anyone ever hear of something like that? I haven't tried it myself, but it seems intriguing.

What this does is make the steak "shiny " on your
serving plate. Nothing else:)

For an interesting twist, try the originally posted recipe, but add 1/4 cup of tequila. It's yummy!

any other interesting marinades that anyone uses? im sick of just throwing worcestershire sauce and various other crap on them. i would like to try something new-ish.

Rub gently and sparingly with 1t olive oil.
Mix 1T sesame oil with 1T sriracha and however much powdered garlic you like, rub gently into steak.
Sprinkle with kosher salt and cracked pepper.
Let sit 10 or so minutes. I start it straight out of the fridge and let it absorb whilst coming to room temperature.
Grill over charcoal.

yea it depends on the steak.

If it's a good cut, rub a little olive oil, granulated garlic, sea salt, and ground pepper about an hour before grilling.
If it's a so so cut, I usually use wishbone italian dressing, and half bottle of dales steak marinade. marinate for about 1 to 2 hours before grilling.

One thing to mention is make sure meat is at room temperature before grilling. Don't just pull it out of the fridge and throw on the grill. It shocks the meat.

If you use oil, peanut oil is the balls. Doesn't cloud the flavor of the beef, high heat tolerance, an a nice flavor. Just my $.02

Grapeseed oil is also flavor-neutral and has a very high smoking point. It's great for pan-frying, broiling, or grilling.