I'm sort of in a steak rut. So, what are some of your favorite steak marinades? Thanks. 
Some Favorite Steak Marinades?
- Thread starter Hyrum
- Start date
id say if you have the right cut of meat you would not need one maybe some butter before and after its cooked to a nice rare, you should be good to go!
The only steak I put in a marinade is London Broil. The last one I did was to crush two cloves of garlic into a mixture of the following: salt and pepper to taste, some Tabasco or hot sauce also to taste, olive oil, wine vinegar, chopped onions, squeeze half of a lemon, and 1/8 of a teaspoon of dry mustard. The dry mustard seems to allow all of the liquids to mix. I put that in a jar and shake it up. I then puncture the London Broil with a fork and put the meat in a large ziplock bag (you can also put it in a bowl that allows the meat to be at least half covered - after a period of time turn the meat over) and place in the refrigerator. I usually keep it in the mixture for at a minimum of two or three hours.
Another marinade I use substitutes beer for the liquid (one can) and adds 2 tbl of soy sauce, some Montreal seasoning to the above ingredients.
Finally, I have one marinade that I also use for lamb. In that one I mix in a bowl enough olive oil to cover the meat, two medium size finely chopped onions, three cloves of garlic (mashed or minced), the juice from three lemons, salt and pepper, and about 1/8 teaspoon of dry mustard. I then place the meat in that bowl. If the mixture covers the meat keep it in the bowl for two or three hours. If it doesn't cover the meat turn it over after two hours.
Another marinade I use substitutes beer for the liquid (one can) and adds 2 tbl of soy sauce, some Montreal seasoning to the above ingredients.
Finally, I have one marinade that I also use for lamb. In that one I mix in a bowl enough olive oil to cover the meat, two medium size finely chopped onions, three cloves of garlic (mashed or minced), the juice from three lemons, salt and pepper, and about 1/8 teaspoon of dry mustard. I then place the meat in that bowl. If the mixture covers the meat keep it in the bowl for two or three hours. If it doesn't cover the meat turn it over after two hours.
+1, the right cut of meat from the right butcher needs no marinade help. I save all my marinades for pork or chicken. If I am doing a cheaper cut like eye of the round or something, Montreal steak seasoning never fails!
Sea Salt & Pepper just before it hits the grill...That's It.
like everyone else said, a good stead does NOT need marinade or salty seasoning.
Grill, dollop of fresh garlic butter (not store bought) and then foil for 5 minutes. letting steak rest under foil for 3-5 is the key to a good steak. do not serve it hot off the grill.
like everyone else said, a good stead does NOT need marinade or salty seasoning.
Grill, dollop of fresh garlic butter (not store bought) and then foil for 5 minutes. letting steak rest under foil for 3-5 is the key to a good steak. do not serve it hot off the grill.
Agreed, letting the juices redistribute is the key to a moist and flavorful steak!
and then foil for 5 minutes. letting steak rest under foil for 3-5 is the key to a good steak. do not serve it hot off the grill.
i had no idea how important it was, until a few years ago watching a BBQ show. since then, i will NOT service a steak or any meat for that matter, without letting it rest under foil for about 5 minutes (pork, chicken, beef)
Lowery's season salt applied when removed from the fridge, wrap in clingwrap until it comes to room temp, cook and eat. Sorry, that's the closest I do to a marinade with steak.
No marinade for a good cut, little bit of sea salt, lots of crushed black pepper to make a nice crust, and a little butter or oil rubbed on. Then throwing it on a very hot cast iron skillet to a good med rare, then letting it rest under foil while I get the plates ready. It's good 
!
If its a tougher cut of meat I like to let it marinade in some Allegro, just be careful it can get a little on the salty side, does a good job tenderizing though. Not as salty as Dale's geez can't believe I used to pour that all over my meat!
!If its a tougher cut of meat I like to let it marinade in some Allegro, just be careful it can get a little on the salty side, does a good job tenderizing though. Not as salty as Dale's geez can't believe I used to pour that all over my meat!
Salt, pepper dry rub, soak in some Lea and Perrins worcestershire sauce.
+1 my fav as well
I agree no marinade. But for something differant, I will use "Cow Lick" from http://www.dizzypigbbq.com/.
and some Jack Daniels pellets from http://bbqrsdelight.com/.
Usual disclaimers apply. I am not associated with either site just a very satisfied customer.
and some Jack Daniels pellets from http://bbqrsdelight.com/.
Usual disclaimers apply. I am not associated with either site just a very satisfied customer.
SnP only for me as well. 50% of the time I take the finished steak off and put it onto a plate of crushed garlic and drizzle with evoo, then let it rest.
Buy quality steaks from the local butcher shop and don't freeze them. Keep in the fridge and consume within a couple of days. Then take it out of the fridge half an hour before you will cook it. And then I just rub some EVOO on the outside and sprinkle a little salt and fresh pepper on the outside. That's all I do.
I heartily agree with the advice to buy good steaks and S&P, but for lesser cuts try some Korean BBQ marinade. Good for a change up. Fantastic with rice and Kimchee.
1/4" thick slices of lesser steaks marinated for a couple hours turn into a real treat.
1/4" thick slices of lesser steaks marinated for a couple hours turn into a real treat.
excellent point. meat should be put on the grill at room temp, not cold from the fridge. we never freezer our BBQ meats (beef, chicken, ribs), always buy fresh and use in a day or 2.
If I am going use a marinade, it will be Dale's Sauce. It works wonders on pork and poultry.
I've marinated mine overnight in olive oil, pepper, soy sauce and crushed garlic overnight. It turned out well, but normally all I do is let it come to room temperature then season with fresh ground black pepper and Lawry's Garlic Salt. Butter in a hot pan and you're set.
Rub on coarse salt and pepper before cooking, with a little olive oil.
Then after cooking serve with Chimichurri:
(From America's Test Kitchen)
Then after cooking serve with Chimichurri:
- 1/4 cup hot water
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt (see note)
- 1 1/3 cups loosely packed flat-leaf parsley leaves
- 2/3 cup loosely packed cilantro leaves
- 6 medium garlic cloves , minced or pressed through garlic press (about 2 tablespoons)
- 1/2 teaspoon red pepper flakes
- 1/4 cup red wine vinegar
- 1/2 cup extra-virgin olive oil
(From America's Test Kitchen)
Well, heck! A request for marinade ideas and all these posts basically saying, "Don't do that."
I often use Kikomans soy sauce as a marinade. Apply about an hour before cooking. Doesn't mask the taste of the beef and is enough salt for me after it is cooked.
I often use Kikomans soy sauce as a marinade. Apply about an hour before cooking. Doesn't mask the taste of the beef and is enough salt for me after it is cooked.
