Should I marinate my steak? Or otherwise change the way I prepare it?

[b0mbrman]

Just doing a little planning ahead. The normal way I prepare steak is by rubbing in montreal steak season and some garlic and then grilling, but I'm wondering if any of you have some better ideas.

 

[BlueWeasel]

Sounds pretty good to me. :thumbsup:

 

[loup garou]

What cut of steak?

 

[Rockhound]

Eat it raw.

 

[zoiks]

I've heard that the best way to cook a steak is to age it in the refrig for several days. This breaks down the meat and it becomes more tender. The aging needs to be done with the meat uncovered in the frig.
After 2 days or so (depending how big your steak is), you need to cut the dried meat crust around the steak and then throw it on the burner.
To each his own tho.

 

[aidanjm]

throw it in the bin and eat some brocoli

 

[Hayabusa Rider]

If it a toughter cut like a round steak, marinade is a fine idea. If's a really good filet, NY strip or rib eye, you should be beat for marinating it

 

[b0mbrman]

Originally posted by: WinstonSmith
If it a toughter cut like a round steak, marinade is a fine idea. If's a really good filet, NY strip or rib eye, you should be beat for marinating it

It's rib eye

 

[Squisher]

Originally posted by: zoiks
I've heard that the best way to cook a steak is to age it in the refrig for several days. This breaks down the meat and it becomes more tender. The aging needs to be done with the meat uncovered in the frig.
After 2 days or so (depending how big your steak is), you need to cut the dried meat crust around the steak and then throw it on the burner.

I saw this on TV also.

At the end of the show it said some restaurants age their meat for up 4 months.

It made me think about all the meat the wife threw away over the years because it had sat in the frig too long.

 

[Gibsons]

Originally posted by: WinstonSmith
If it a toughter cut like a round steak, marinade is a fine idea. If's a really good filet, NY strip or rib eye, you should be beat for marinating it

 

[Chronoshock]

Ribeye > *

 

[GagHalfrunt]

Originally posted by: zoiks
I've heard that the best way to cook a steak is to age it in the refrig for several days. This breaks down the meat and it becomes more tender. The aging needs to be done with the meat uncovered in the frig.
After 2 days or so (depending how big your steak is), you need to cut the dried meat crust around the steak and then throw it on the burner.

You've heard? Have you heard that it's a good way to die if you do it wrong? Dry-aging is not something that can be safely done in a normal refrigerator. After a couple of days all you're going to have is a ruined cut of meat.

 

[SuperSix]

Originally posted by: BlueWeasel
Sounds pretty good to me. :thumbsup:

That's good seasoning.

You might also want to see if you can find Everglades seasoning - it rocks!

It's available here in Florida @ Publix

I stab the hell out of the steak with a serving fork, then rub in worshteshire (sp) sauce, and that seasong.. Let it sit for 30 minutes, flip and repeat. Then LIGHTLY dust both sides again while grilling.

 

Rub some Worcestershire on the meat with the spices. It'll give the steak a nice crust when it's grilled up.

 

[Hayabusa Rider]

Originally posted by: WinstonSmith
If it a toughter cut like a round steak, marinade is a fine idea. If's a really good filet, NY strip or rib eye, you should be beat for marinating it

Well, you could consider rubbing on a little olive oil, a crushed clove of garlic, and some salt and fresh pepper.

A little different, but won't kill the taste of the meat.

 

[jjones]

Originally posted by: WinstonSmith
If it a toughter cut like a round steak, marinade is a fine idea. If's a really good filet, NY strip or rib eye, you should be beat for marinating it

I just marinated some New York strips the other day. Sherry, olive oil, soy sauce and garlic. mmmm... they were very tasty.

I don't do that all the time but I do like it like that once in a while with a thick NY strip. These were about 2-1/2 inches and the marination provides a nice flavorful crusty layer on the outside while in the center you still get unmarinated beefy goodness. I cook them close to the coals so they are almost burnt on the outside and still red and juicy on the inside. You can only do this with a really thick cut.

 

[zoiks]

Originally posted by: GagHalfrunt

Originally posted by: zoiks
I've heard that the best way to cook a steak is to age it in the refrig for several days. This breaks down the meat and it becomes more tender. The aging needs to be done with the meat uncovered in the frig.
After 2 days or so (depending how big your steak is), you need to cut the dried meat crust around the steak and then throw it on the burner.

You've heard? Have you heard that it's a good way to die if you do it wrong? Dry-aging is not something that can be safely done in a normal refrigerator. After a couple of days all you're going to have is a ruined cut of meat.

To each his own then. I've actually have done it but left it on the burner too long so that ruined the steak.
What do you consider a normal refrigerator btw. I'd like to know your definition.

 

[mwtgg]

Originally posted by: aidanjm
throw it in the bin and eat some brocoli

steak > * > broccoli

And uhh, that sounds fine.

 

[b0mbrman]

Originally posted by: jumpr
Rub some Worcestershire on the meat with the spices. It'll give the steak a nice crust when it's grilled up.

Crust sounds tasty. I normally rub on a little olive oil with the rest of the stuff. Would Worcestershire sauce be a substitute or an addition to my oil?

Originally posted by: WinstonSmith

Originally posted by: WinstonSmith
If it a toughter cut like a round steak, marinade is a fine idea. If's a really good filet, NY strip or rib eye, you should be beat for marinating it

Well, you could consider rubbing on a little olive oil, a crushed clove of garlic, and some salt and fresh pepper.

A little different, but won't kill the taste of the meat.

That sounds pretty similar to my normal MO, the only difference being I use that Montreal stuff instead of salt and pepper

 

Originally posted by: b0mbrman

Originally posted by: jumpr
Rub some Worcestershire on the meat with the spices. It'll give the steak a nice crust when it's grilled up.

Crust sounds tasty. I normally rub on a little olive oil with the rest of the stuff. Would Worcestershire sauce be a substitute or an addition to my oil?

Originally posted by: WinstonSmith

Originally posted by: WinstonSmith
If it a toughter cut like a round steak, marinade is a fine idea. If's a really good filet, NY strip or rib eye, you should be beat for marinating it

Well, you could consider rubbing on a little olive oil, a crushed clove of garlic, and some salt and fresh pepper.

A little different, but won't kill the taste of the meat.

That sounds pretty similar to my normal MO, the only difference being I use that Montreal stuff instead of salt and pepper

Well you don't want to make the steak too 'drippy,' but I generally pan-fry my steaks in a cast-iron skillet with about 1 tbsp of olive oil in the pan, and then transder the meat to the oven.

 

[shilala]

I do my steaks, london broils and pork chops the same way...
Wishbone Italian dressing, season-all, natures seasons, garlic powder (grained not dust), Mrs. Dash and pepper. Lots of italian dressing, dust both sides with all the other stuff.
If I'm feeling adventurous I'll use a little lemon juice, worcestershire, soy sauce or A-1 in there.
The longer they stay in the tupperware marinating thingy the better they are.
The thicker the cut the longer the sit.
If I'm doing them for dinner I'll marinate in the morning and leave them on the counter all day. If I'd doing them a lot later they go in the basement fridge.
They always get cooked on the gas grill. I wouldn't know how to cook a steak in the oven, actually.
I did get some off the shelf marinade awhile back. It was Lawry's and wasn't bad.

 

[b0mbrman]

In the absence of an indoor grill, I George Foreman all my grillables

 

[Wag]

Stop "marinating" your steak. You'll go blind.