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Steak Marinade: 3 hours ONLY to do this. What can I use ?

P

polm

Diamond Member
I have 3 hours to marinade 2 med size RibEyes before I have to cook them. I have only basic ingredients around the house.

What can I do ???
 
Yuck, don't marinate a good steak!
If you want to add some flavor to the steak, reduce some red wine and mushrooms and top with that, or crumble blue cheese on top, or top with carmelized onions, but for god's sake don't marinate that steak!
 
Originally posted by: guapo337
dont marinate it! it's a good steak! pan-fry it in butter, with some onions and mushrooms.
Click to expand...
Butter smokes at too low of a temperature. You need a good hi-temp oil like canola (just a couple of drops) to effectively cook a good steak. You can always melt some butter on it afterwards. 😉

Listen to Alton. He's the man.
 
GRILLED PORTERHOUSE STEAK WITH PAPRIKA-PARMESAN BUTTER


Have the butcher cut the meat to the specified proportions. Plan ahead to let the steak marinate at least two hours before cooking.
1 2 3/4- to 3-inch-thick porterhouse steak (about 2 3/4 pounds)
1/4 cup olive oil
7 large garlic cloves, minced
1 tablespoon chopped fresh thyme
1 tablespoon salt
2 teaspoons ground black pepper
1 teaspoon chopped fresh rosemary

Paprika-Parmesan Butter

Place steak in glass baking dish. Whisk oil and next 5 ingredients in small bowl to blend. Pour half of marinade over steak. Turn steak over; pour remaining marinade over steak. Cover and chill at least 2 hours and up to 1 day, turning occasionally.

Prepare barbecue (medium heat). Remove steak from marinade; shake off excess. Place steak on barbecue; cover barbecue. Grill steak to desired doneness (until instant-read thermometer inserted into center of steak registers 115°F to 120°F for rare, about 15 minutes per side, or 125°F to 130°F for medium-rare, about 18 minutes per side), occasionally moving steak to cooler part of rack if burning. Transfer steak to platter; cover to keep warm. Let stand 5 minutes. Using sharp knife, cut meat away from bone. Cut each meat section into 1/3-inch-thick slices. Spread Paprika-Parmesan Butter over top of slices and serve.

Makes 4 servings.


Bon Appétit
July 2001

serving suggestion



Feel free to ignore the paprika parmesan, The base marinade is heavenly.
 
I like to marinate mine in a little (2 tbps) red wine vinegar for about 15 minutes and fry the sucker in butter. Add sliced onions to the pan when the steak is about halfway done... Rib-eyes are for wimps. New York Strips are where it's at 😉
 
Rib Eyes > New Yorks

I usually marinate in some Worcetshire, rub with a little pepper, garlic powder (or chopped fresh garlic), and a little tenderizer.

MMmmmmm. I'm hungry.
 
Make a rub...like a marinade except it's not nearly as wet and you massage it into the meat instead of letting it soak...

 
marinade a rib eye? oh the horror!

A little salt
A little pepper
A little butter
A little garlic

And if you even think of cooking medium or well done, I will come over and smack you... 😉
 
Best way:
0. Salt (LOTS. Helps bring out the flavor) or dry rub, and pepper. Oil generously before cooking.
1. Sear to lock in juices
2. Broil to medium-rareness
3. Rest steak for about 5 minutes
4. Cook to doneness

That's how restaurants do it, and that's what I do to make the best goddamn steaks in the universe.

 
Originally posted by: amnesiac
Best way:
0. Salt (LOTS. Helps bring out the flavor) or dry rub, and pepper. Oil generously before cooking.
1. Sear to lock in juices
2. Broil to medium-rareness
3. Rest steak for about 5 minutes
4. Cook to doneness

That's how restaurants do it, and that's what I do to make the best goddamn steaks in the universe.
Click to expand...
Yep, that's basically the way the link I posted goes about it. It is the *ONLY* way to cook a good steak. You cannot skip the resting step; it is very important to let the juices reabsorb into the flesh! 🙂
 
Originally posted by: werk
Originally posted by: guapo337
dont marinate it! it's a good steak! pan-fry it in butter, with some onions and mushrooms.
Click to expand...
Butter smokes at too low of a temperature. You need a good hi-temp oil like canola (just a couple of drops) to effectively cook a good steak. You can always melt some butter on it afterwards. 😉

Listen to Alton. He's the man.
Click to expand...

If Alton's the man, why would he have a steak show where he marinated a steak?

 
Originally posted by: werk
Originally posted by: amnesiac
Best way:
0. Salt (LOTS. Helps bring out the flavor) or dry rub, and pepper. Oil generously before cooking.
1. Sear to lock in juices
2. Broil to medium-rareness
3. Rest steak for about 5 minutes
4. Cook to doneness

That's how restaurants do it, and that's what I do to make the best goddamn steaks in the universe.
Click to expand...
Yep, that's basically the way the link I posted goes about it. It is the *ONLY* way to cook a good steak. You cannot skip the resting step; it is very important to let the juices reabsorb into the flesh! 🙂
Click to expand...

Interesting. I will try that resting stage. I usually sear it, and then grill it but I will try searing it for a minute or so on each side, waiting 5 minutes and then grilling it.
 
Originally posted by: Nutdotnet
Originally posted by: werk
Originally posted by: guapo337
dont marinate it! it's a good steak! pan-fry it in butter, with some onions and mushrooms.
Click to expand...
Butter smokes at too low of a temperature. You need a good hi-temp oil like canola (just a couple of drops) to effectively cook a good steak. You can always melt some butter on it afterwards. 😉

Listen to Alton. He's the man.
Click to expand...

If Alton's the man, why would he have a steak show where he marinated a steak?
Click to expand...
What? The one with the skirt steak? That hardly qualifies as a steak.
 
Originally posted by: Staley8
Originally posted by: werk
Originally posted by: amnesiac
Best way:
0. Salt (LOTS. Helps bring out the flavor) or dry rub, and pepper. Oil generously before cooking.
1. Sear to lock in juices
2. Broil to medium-rareness
3. Rest steak for about 5 minutes
4. Cook to doneness

That's how restaurants do it, and that's what I do to make the best goddamn steaks in the universe.
Click to expand...
Yep, that's basically the way the link I posted goes about it. It is the *ONLY* way to cook a good steak. You cannot skip the resting step; it is very important to let the juices reabsorb into the flesh! 🙂
Click to expand...

Interesting. I will try that resting stage. I usually sear it, and then grill it but I will try searing it for a minute or so on each side, waiting 5 minutes and then grilling it.
Click to expand...
Ideally, you should rest it before serving. So sear both sides, grill, then rest. If you don't rest last, when you make your first cut, all the juices will run out, leaving the rest of your steak juice-less. 🙁
 
I typically dump a can or two of light beer into a pan. Generously shake on some Lawrey's seasoning salt and McCormicks Szechuan pepper seasoning onto the steaks. Dunk them into the beer for about 2 hours. Grill, rest, serve. With this method, you can cut a ribeye with a fork. Cuts like buttah. Best. Steak. Ever.

Throw a couple bakers in the oven @350 when you start to marinade and pull 'em out when you are ready to eat.

A meal fit for a king.
 
Originally posted by: amnesiac
Best way:
0. Salt (LOTS. Helps bring out the flavor) or dry rub, and pepper. Oil generously before cooking.
1. Sear to lock in juices
2. Broil to medium-rareness
3. Rest steak for about 5 minutes
4. Cook to doneness

That's how restaurants do it, and that's what I do to make the best goddamn steaks in the universe.
Click to expand...

How do you "sear" the steak?
 
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