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i created the greatest steak marinade ever

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Kaido said:
To me at least, GP tastes different than regular dijons. In my fridge,
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I agree. I generally can't stand dijon as a sandwich mustard, but I do like GP. It isn't my #1 choice in mustard, but probably #3 or so which isn't bad.
 
zinfamous said:
In this case, you're referring to the time it takes x dimension of steak to rise y degrees F at z ambient temperature? That's a general chemistry/physics problem.

also: lol, didn't read (that specific article/know that was the test you wanted repeated multiple times, for reasons.) 😛

But probably like you, I tend to stick with what has usually worked for me unless I see something there that is not only more efficient, but improves on they why I do things.

For example, while I'm really interested in sous vide eggs, I'm not going to bother with this 3-28 hour insanity when I am perfectly happy with my over-easy or fried eggs that take roughly 2-3 minutes prep & cook time total.
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I don't necessarily want that exact test repeated. He specifically states he cooked the steak in the test the opposite how he otherwise would have and cited that cooking it the intended way would have obscured the results.

There are multiple ways to cook steak, all of which have a different end result. Steak is a complex mixture of multiple types of tissue and the way you cook it has a major affect on the end results. Likely how well you cook it makes the largest impact, but cooking over direct heat the entire time vs. direct first/indirect finished vs. indirect first/direct finished vs. sous vide/direct finished. Also different cuts of steak cook differently as they have different ratios of the various tissues.

Ideally a thorough test to confirm or debunk the "myth" would test multiple cooking methods and multiple types of meat and compile the quantitative data from measurements and qualitative data about the end result taste and texture.

If I had the money, time, and equipment to do a test like this I would do it in a heartbeat. For now, I notice an improvement in the finished steak doing this vs. the steaks I've cooked without doing this. I fully acknowledge it may or may not be related whatsoever to letting the steak sit as I have not done any meaningful comparisons.
 
Ns1 said:
that's not my problem, the store has many different sized cuts for me to choose from. as somebody who is not a pussy, I like my steaks thick (similar to bull penis).

I guess I leave the 3/4" cuts for pussies who marinate their steak in Worcestershire and leave that shit sitting out for 20 minutes as if it'll make some sort of fucking difference.
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Suit yourself, if you want to stick to bland store bought meat. I wouldn't use Worcestershire or leave it sitting out. But I will eat tasty meat that often only comes in smaller thicknesses.
 
dullard said:
Suit yourself, if you want to stick to bland store bought meat. I wouldn't use Worcestershire or leave it sitting out. But I will eat tasty meat that often only comes in smaller thicknesses.
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actually, this is my favorite cut of meat. Unfortunately it goes for something like $18-$20 per pound around these parts 🙁

ING-beef-skirt-steak_sql.jpg
 
Good ribeye recipe I tried earlier this year that turned out wonderful:

Let steak sit out to room temp, cover with some salt and pepper.
Preheat oven to 450
Take a bare cast iron or SS skillet (the kind with a metal handle that is oven safe), warm it on on full heat on stovetop (nothing on the skillet) for 3 minutes.
Cover both sides of the steak with about a tablespoon of canola oil right before you throw it on the skillet.Spread evenly on surface of the steak!
Make sure you have your stovetop fan on max, or a window fan near the stove as this will create a lot of smoke in the home!
Drop steak onto the scolding hot skillet, 3 - 5 minutes on each side
Finish in the oven, time depending on how you like the steak cooked

Enjoy!
 
Try tequila, lime, and some orange juice. Seriously 🙂 It's fantastic!

EDIT: Here's the actual recipe. I'm not big on marinading steaks (it's usually used for poor cuts or unaged meat), but this is top notch:


  • 4 garlic cloves, minced (1 tablespoon)
  • 1 jalapeño, seeded and minced (3 tablespoons)
  • 2 scallions, trimmed and roughly chopped (¼ cup)
  • 1 small bunch cilantro, roughly chopped (⅓ cup)
  • 6 sprigs fresh oregano leaves, roughly chopped (2 tbsp.)
  • .5 cup Patrón Silver
  • .25 cup Worcestershire sauce
  • .25 cup orange juice
  • .25 cup lime juice
  • 1 tablespoon orange zest
  • 1 tablespoon lime zest
 
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Ns1 said:
actually, this is my favorite cut of meat. Unfortunately it goes for something like $18-$20 per pound around these parts 🙁

ING-beef-skirt-steak_sql.jpg
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What? Highest price I've seen at Costco for skirt steak is $9.75 /lb. I've seen it low as $5.99 /lb at Costco. Right now it's around ~$9.xx per pound but flank steak is ~$5.99 /lb so it's no brainer to buy flank over skirt at the moment. Skirt and flank are pretty similar and interchangeable.
 
ponyo said:
What? Highest price I've seen at Costco for skirt steak is $9.75 /lb. I've seen it low as $5.99 /lb at Costco. Right now it's around ~$9.xx per pound but flank steak is ~$5.99 /lb so it's no brainer to buy flank over skirt at the moment. Skirt and flank are pretty similar and interchangeable.
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I've never seen skirt @ Costco (in Costco packaging) and I do not find flank a substitute for skirt.

I'll take another look when I'm back at Costco but I'm not really hopeful....
 
Ns1 said:
I've never seen skirt @ Costco (in Costco packaging) and I do not find flank a substitute for skirt.

I'll take another look when I'm back at Costco but I'm not really hopeful....
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They have it all the time here. I saw it again today. They have it right next to the flank steak. You can't miss it. People substitute flank for skirt all the time. I've been eating lot of flank lately since it's good deal at under $6/ lb. It's good in fajitas and tacos but it's also great in lettuce wrap with slices of garlic.
 
I'll take a look. What city Costco are we talking about here? Just trying to see if this is area dependent...
 
Ns1 said:
I'll take a look. What city Costco are we talking about here? Just trying to see if this is area dependent...
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I'm in Atlanta. But I can't imagine it being that different in California. We're talking about steaks, not some product that's region specific.
 
Skirt is another cut that jumped in price when it people suddenly "discovered" it. Ox tail used to be cheap as shit too. You used to be able to get bones for free, now everybody is on a bone marrow kick. I haven't bought tongue in a while, I wonder if it's fashionable now.
 
LevelSea said:
Skirt is another cut that jumped in price when it people suddenly "discovered" it. Ox tail used to be cheap as shit too. You used to be able to get bones for free, now everybody is on a bone marrow kick. I haven't bought tongue in a while, I wonder if it's fashionable now.
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add brisket to that list as well, now that everybody and their mom does backyard bbq.
 
LevelSea said:
Skirt is another cut that jumped in price when it people suddenly "discovered" it. Ox tail used to be cheap as shit too. You used to be able to get bones for free, now everybody is on a bone marrow kick. I haven't bought tongue in a while, I wonder if it's fashionable now.
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I blame all the hipsters. They mix ox tail and beef short rib in burgers now.

Ns1 said:
add brisket to that list as well, now that everybody and their mom does backyard bbq.
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You can still get packer cut brisket at Walmart and Sam's Club for pretty cheap. It's under $3 /lb. That's what you want to use for BBQ. The flat cut brisket is expensive at around $6 /lb but that's not really used for BBQ.
 
ponyo said:
You can still get packer cut brisket at Walmart and Sam's Club for pretty cheap. It's under $3 /lb. That's what you want to use for BBQ. The flat cut brisket is expensive at around $6 /lb but that's not really used for BBQ.
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Snake Rivers Farms American wagyu :grin: what could be more necessary!?

DSC09394.jpg
 
LevelSea said:
Skirt is another cut that jumped in price when it people suddenly "discovered" it. Ox tail used to be cheap as shit too. You used to be able to get bones for free, now everybody is on a bone marrow kick. I haven't bought tongue in a while, I wonder if it's fashionable now.
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It's the case for beef prices in general. I tried to find out why and it's supposedly in large part due to diminished american herd size (due to the recession, etc) in concert with recent demand rising faster than it can be replenished. Makes sense that as more expensive cuts rise out of reach, everyone looks for the next best alternative.

Presumably/hopefully it's a problem which the market will resolve at least at the rate that cows grow.
 
^ Beef price is largely due to the drought that has ravaged the west and southwest for the last 6+ years. Herds were decimated.
 
Go to spanish markets to get cheaper skirt steaks. I get it from there for about $7/lb right around the corner of my house. It might be $8/lb and the costillas may be $7/lb, I don't really remember.
 
I like McCormick's montreal steak seasoning. Rub on just before cooking. I think the flavor is much better than just salt + pepper.

I've never been able to get wet marinades to work well for steak. It's hard to avoid sugar in wet marinades, and if sugar is in there that burns quickly in the high heat needed for steak.
 
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