Marinade?

[Chukar60]

I never marinate steaks, but we all like different things.
No matter the steak I do not marinate or season them prior to or while cooking. I pull them off the grill and while they are resting I add the seasoning. You will find that when you put the seasoning on after cooking you need less and the seasoning has more flavor.
Flank and skirt steak are the easiest. Never buy a cheap one. Get the best grade available.The more marbling the better. Get the grill as hot as it can get. Toss the steak on it. Usually 3-4 minutes per side is enough to produce a med/rare cook. Take it off the grill and season before allowing it to rest for 7-10 minutes.
Then slice it very thin across the grain. One of my favorite cuts of beef. It is no wonder it has gotten so expensive. Used to be cheap.

 

[Catwrangler]

Steaks- salt and butter as above.^^^^
Pork butt in the smoker or chicken halves on the grill- I use Goya Mojo Criollo. Marinate for 4 hrs. In the fridge and have at it.

 

[soFlaNative]

Dry brining works well. Kosher salt makes the steak sweat then absorb the juices back into the meat. Don't use too much and it won't need rinsed. For a treat spoon some minced garlic atop the steak while it sits about 1/2 hour per 1/2 inch thick.
For the leaner cuts I'll dribble some beer over the meat then sprinkle some salt and whatever else for the same 1/2 per as above.

 

[johngalt]

I only use this with chicken breasts or porkchops - save the pickle juice from a jar of pickles.

 

[Maddog 521]

I cover both sides of my steak with Morton Coarse Kosher Salt. I let the steak get to room temperature and put it on a hot grill. Sear the first side and then turn it over with tongs. Sear the other side and it's ready to eat and enjoy. Best steaks I've ever had.

 

[steelslaver]

My wife made some marinate using pineapple, cut up a bunch of pork steak and veggies for cooking on skewers. She stuck the pork in the marinate planning a meal for my step son from a previous marriage (widowed) and his family. But, they insisted on talking us out to dinner. She jut left the pork in the pineapple marinate, thinking of BBQ then next evening after they headed home.

DON"T do this. That pork was complete and total mush. The enzymes in the pineapple basically started dissolving it in that much time. Ruined. Live and learn, I told her.

I am a rib steak guy. No Marinate. Salt, hot, hot grill sear and eat.

Right now I have a 2 year old Holstein steer from an Hutterite colony feed lot hanging. 950# on the hook and in a couple days it will have been 2 weeks and he will get cut up. Serious rib steaks off this guy. A good Holstein is as good or better than an Angus. $2100, cut and wrapped. Bought a cut up hog for $260 including smoked hams and bacon.

No meat shortage close to the source.

 

[delcrossv]

Kikkoman soy sauce, Worcestershire sauce, garlic and olive oil.

 

[Nevada Ed]

If a good hunk of meat, it should be tender, if not over cooked.

I like olive oil with s/p or a little garlic powder.

A chuck Roast soaked 8-12 hours in a red wine will also work for the not so good cut of beef.
It might come out purple but it will still taste great over a bed of charcoal and only flip one time.

I give my wife's steak an extra six minutes, since she likes A-1 and Heinze 57 sauce, on hers.

PS;
Sliced Portabella in olive oil and butter with a little Italian seasoning might also pick things up a notch.

I generally only marinade Chicken.... to add flavor since my wife removes the skin, before eating it.

However a white sauce or mayo or seasoned butter can be stuffed under the skin to add flavor, if the skin will be removed, later.

Have fun.