Marinade?

[ACORN]

I know we have a lot of barbecue experts he so.....
My wife and I are going to grill steaks this weekend (charcoal).
Does anyone know of or have a recipe for a good marinade to
tenderize without overpowering the taste of the meat?

 

[6518John]

Oi Vey!

Marinades | Soy Vay(R)

 

[s&wchad]

I like original Allegro Marinade for beef and Stubbs for chicken.

 

[BearBio]

Any marinade should contain oil and an acid. I have used Italian dressing to marinade steaks=water it down a little. Other "scratch marinades" have been made from garlic, oil (olive works best for flavor) vinegar (Cider, red wine=avoid white), choice of herbs and/or peppers.

 

[misswired]

You are already half-way there using charcoal

 

[akoda]

put some salt on it about an hour before you an to grill it, put on the counter, before you grill it wash the steak with water to get salt off, this is a dry brine.

dry the steak and season with black pepper freshly cracked, onion powder and granulated garlic


when near done add some butter. or add some butter when it comes in. beef is one of the meats that you get what you pay for, but good quality prime and dont overcook it

I like tomahawk ribeyes

 

[Rpg]

I’m not a barbecue expert by any means but I wouldn’t marinate a good steak. Salt and pepper are all you need on a good steak.

If I’m fixing flank steak, I marinate it in soy sauce and honey. Roughly equal parts works fine. Let the steak marinate for at least 24 hours.

 

[THE PILGRIM]

Agree no marinate needed on a good steak.
Flank steak, London broil, skirts, and those types of cuts- Hell Yes!

 

[gunzo]

Vinegar is a tenderizer, & it's the base for worchestershire, making it a popular marinade. If the the grill is heated properly when starting, 600 deg. or more, most overpowering prep flavors will be burned away.
I've long done away with using anything but salt, pepper, garlic, & agreeing with the experts, that letting a steak rest for 5-10 min, loosely tented with tin foil, & away from the fire after cooking is a key to a good one.. Ad a pat or 2 of butter to the top of each steak just before removing from the fire.

Of course,,,,, any steak cooked past medium(med. rare for me) is just plain food abuse & all bets are off.

 

[akoda]

and with a nice bottle of wine [emoji4]

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[Ματθιας]

My all purpose marinade:

Burgundy wine - the cheaper the better!
Finely chopped fresh garlic
Finely chopped fresh onion
Olive oil.

I usually let it soak for 24hrs. Then, about 3 or 4 hours before grilling, I'll add the olive oil and let it sit out.

I use it for steak and chicken.

 

[6518John]

I like original Allegro Marinade for beef and Stubbs for chicken.

I like all the Stubbs products too. I did not know they were sold that far north, but I see now they are nationwide. The restaurant in Austin is excellent too.

 

[double-dipper]

A great steak starts with USDA prime on the label! You may never get a "select" to ever tenderize much. A great steak only need two things, flames kissing the bottom side and a fork. Don't ever ask a steak person for "steak sauce" you will insult them. You only flip a steak one time. multiple flips dry out the steak. If you must use a marinade try zesty Italian dressing but, let the steak set at room temp for 20-30 min before grilling.
Bon Appétit

 

[doublesharp]

I like Dales for everything. Great on chicken breasts and pork chops as well as rib eyes. I'm not as high toned as many and usually buy Kroger whole rib eyes when they are on sale and cut them myself. Once in a while I'll ante up for prime but choice is pretty durned good grilled over a hot fire and I usually grill rib eyes 2 or 3 times a week.

And I don't care where I'm at or who I insult - I like a little Heinz 57 or A1. I tip big so servers are seldom insulted.

At home I mix ketchup and Worcestershire to make my own steak sauce.

 

[TheHobbyist]

So many good ways to cook a steak...yum. If you want to try something else, consider dry or wet aging, but do your homework first.

 

[akoda]

So many good ways to cook a steak...yum. If you want to try something else, consider dry or wet aging, but do your homework first.

I wet age whole primals, I have done briskets and prime ribs. the key is to not open the cryovac, I have left briskets for 40 days, and prime rib for less. I did KCBS BBQ Comp for a few years, amazing how it tenderizes. we watched the size of the gas bubbles, a dime, or nickel size was good, quarter not so much [emoji4]

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[Abbynormal]

I like to use McCormick Montreal steak seasoning or GFS steak seasoning. Sprinkle on both sides of steak, let steak sit out at room temperature for at least 2 hours.

Cook on Mesquite fire or Mesquite charcoal with Mesquite chunks thrown in.

Melts in your mouth.

Works good with pork and chicken too. Just switch Mesquite for Hickory in pork, Chicken use the Mesquite.

 

[BearBio]

My all purpose marinade:

Burgundy wine - the cheaper the better!
Finely chopped fresh garlic
Finely chopped fresh onion
Olive oil.

I usually let it soak for 24hrs. Then, about 3 or 4 hours before grilling, I'll add the olive oil and let it sit out.

I use it for steak and chicken.

A friend of ours hosted a big barbecue in Parkfield, CA every year. He bought wine by the gallon (cheap red wine) and basted tri-tip over oak wood (NOT charcoal). Served with a green salad, crusty sourdough bread (warmed on the fire) garlic butter and Santa Maria beans.

 

[DeathGrip]

You have to tell us what cut

Steaks on the grill over charcoal.

For me there's two kind of steak.

Marinated or not.

It's really that simple. A great cut of your choice needs little more than fire. A lesser cut needs some marinating to make it edible.

I ain't being a steak snob so don't be all insulted.

Good is good and a good cook can make the whole cow yummy.

(except liver )

 

[HOUSTON RICK]

If you are talking good steak it only needs a little wine if that. If it is tough or a little sub prime, I rub fajita seasoning on it lightly. Rib Eye seldom gets more than black pepper from me.