i have never done this and didnt think i would ever ask the question.

is this simply done to maker cheap steaks taste better or does it enhance any cut or grade of steak ?

i am not interested in covering up the taste of one of my more expensive cuts of steaks , read that premium angus gold . but am open to suggestions and proven results from the ones in the know

give your methods and results and and ingrediants used

thanks rock

Soak for a few hours in Al Grego marinating sauce, either steak or chicken and it will be tender and have better flavor.

For a nice quality steak I just brush on a bit of olive oil and salt with course ground sea salt and grill over hot coals. Why hide the flavor of a good steak?

__________________
AL
Pax Per Potens

I like Allegro brand original marinade, but I use it to tenderize select grade steaks sold in the supermarket. Choice or prime steaks don't need it, especially if they're aged.

I don't like to salt meat until it's cooked and has rested (because the salt draws moisture out), but I do save bacon grease in the fridge and rub it on the meat just before it goes on the grill (the hotter, the better).

Mmmmmmmmmmm!!!!!

__________________
"I also cook."

I have had good luck with Italian salad dressing overnight. If you wouldn't put it salad don't marinade steaks with it.

Just a few dashes of worcestershire sauce and a light sprinkle of garlic salt about an hour before hitting grill.

I won't break out the smoker or grill for anything that requires more than a sprinkle of rub/seasoning. Cuts that need more get done in the kitchen with sauces, liquid, etc.

One of these days I'm going to try some of those "poor man's sirloins"(forget the name of the cut right now) on the grill so perhaps some kind of marinade then. Be interesting to hear what others here use for marinading.

Bob

Beer. Yes, seriously. Beer. The cheaper and nastier the better. Soak over night, then a little garlic salt and pepper when they go on the grill. That's it, and it tastes great.

My M-I-L uses this on flank steak (might try it on round steak or something that doesnt normaly grill well.
Forget the portions,but you can tinker with it

Veg. Oil
Lemon Juice
Minced Garlic
Minced Onion
Worcestershire
Celery Salt
Pepper

Marinate at least 5 or 6 hours, she usually does 24.
I'm kind of a traditional steak guy (1.25"+ Ribeye or Strip and cooked Medium Rare!), but never pass up this marinated flank recipe.

For the tougher cuts we used olive oil and lemon juice with just a little pepper ground onto the meat.
We leave the meat in the marinade for several hours.
Then grill without basting with anything.
Salt is added at the table.

Olive oil and red wine for more tender steaks.

Dale's Steak Seasoning has been popular in these parts since 1946 and it is fine for just about anything you can put on a grill. I've shipped gallons of it to former residents who through great misfortune were forced to move elsewhere.

Dale's Seasoning - History

I cook Certified Angus Brand ribeyes, cut an inch thick. It is the best tasting beef I have found, as well as the tenderest. It would be a shame to cover that flavor with an overnight swim in marinade. I take the steaks out of the fridge at least an hour before cooking. I rub lightly with just a little bit of garlic salt and coarse ground black pepper. I cook them over very hot charcoal, and try to flame-sear the outside. I might sprinkle just a little bit of Worcestershire sauce on them just before taking off the grill. Steaks are warm but very red in the middle. I call it medium rare. Probably, most would call them rare.

Nothing wrong with marinating cheaper and less tender cuts.

__________________
Georgia On My Mind

seasoned salt and Dr pepper........works for me......

__________________
millbilly

Fresh garlic, or garlic powder, onion powder, Mrs Dash, black pepper, and Lea & Perrins Worchesterire sauce.

We always use "Grub Rub" as well. It is made in Katy Texas...

I rub olive oil on the steaks, then some McCormick's Montreal Steak Seasoning and some salt/pepper. Let them sit out of the fridge for about hour like that before grilling to get to room temperature. I actually got this advice from another forum "Tennessee Gun Owners" and a lot of folks have had success with it. I was surprised at how well they turned out. Also, if you have time, I agree charcoal gives a better flavor, but I use a gas grill. Good luck, B

Steak seasoning is like, "the best gun", purely a matter of taste and variety is the spice of life. My favorite treatment for steak is usually a little pepper and light wine marinade, but I will from time to time go for more elaborate treatments for variety or when I know the guests prefer well seasoned steak rather than "plain meat".