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Best steak marinade?

post #1 of 37
9/25/08 at 12:25am
Thread Starter 
I accidentally posted this in the General Chat forum...sooooo

I'm just looking for some new and interesting (but tried and true) steak marinades. My go-to is Maggi sauce with minced garlic and pepper. Salt after cooking.

What are yours? And do you change up marinades depending on different cuts?
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post #2 of 37
9/25/08 at 12:31am
garlic salt rub and fresh ground pepper. Not too much salt though. Perfect for a NY or Rib Eye.
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post #3 of 37
9/25/08 at 12:35am
I don't marinade any kind of steak house cuts, just sea salt and fresh cracked pepper.

for skirt steak or flank steak though the Stubbs beef marinade is fantastic
and not too salty.
it's the only pre-made product of any kind I buy
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post #4 of 37
9/25/08 at 12:38am
Ghee, ground red pepper powder or finely chopped serrano peppers, sherry vinegar, soy sauce.
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post #5 of 37
9/25/08 at 12:49am
Quote:
Originally Posted by oscarthewild View Post
Ghee, ground red pepper powder or finely chopped serrano peppers, sherry vinegar, soy sauce.

Eck. Why in god's name would you ruin a steak with sherry vinegar and soy sayce?
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post #6 of 37
9/25/08 at 12:55am
Dry rub...garlic salt, cracked black pepper, and brown sugar. It's the brown sugar that makes it out of this world.
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post #7 of 37
9/25/08 at 1:04am
Sea salt and fresh ground black pepper for me as well

Ali
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post #8 of 37
9/25/08 at 2:03am
Like others, I'm a fan of the fresh ground salt and fresh ground pepper "rub." Quality salt and quality pepper do make a difference.

When the cut calls for something extra, I enjoy adding minced shallots to the above, as well as a light blend of quality extra virgin olive oil. Sometimes I'll throw in a touch of fresh micro-minced garlic as well.

The basics, IMO, are the best.

I've had Stubb's on other BBQ and find it to be a stand out among dry rubs comercially available.

On occasion, I've enjoyed a peppercorn sauce with beef as well. That's not a rub or marinade but accomplishes some of the same effect (giving the beef a different taste).

I'll admit to a soft spot for Lawrey's Season Salt as well. Growing up, it was not uncommon for garlic salt or Lawrey's to be used on steak (as well as A-1 when served), so I still enjoy this "familiar" taste, although I do not consider it appropriate for such strong and "manipulative" flavors to be put on true exceptional cuts of beef.
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post #9 of 37
9/25/08 at 2:18am
I use the Beef and Burger Rub from Art of Spice...

http://www.urbanaccents.com/products....asp?c=3&p=291

Good stuff
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post #10 of 37
9/25/08 at 6:09am
I dont marinate except flank / skirt steak.

Other cuts get salt and pepper before cooking and a bit of butter while resting.

K
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post #11 of 37
9/25/08 at 6:47am
Quote:
Originally Posted by GQgeek View Post
Eck. Why in god's name would you ruin a steak with sherry vinegar and soy sayce?
The really good steaks get only salt, fresh ground pepper and a tiny bit of olive oil. For flanks, the sherry vinegar helps to marinate the meat, the soy adds salty flavour and is interesting when it caramelizes on the grill. Finely chopped onions also add flavour. I sometimes poke tons of holes with a skewer into the meat. Helps the marinade get inside. An alternate is to use yogurt, not the typical store kind. But like the Russian/Turkish or Indian (Dahi), which are tarter and have more bacteria. I add shallots, chopped serranos, roasted cumin(tiny bit), almond oil and crushed cardamon seeds. This works well for flank steaks. This is a very fragrant steak. A pesto of fresh coriander and almonds is good accompaniment.
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post #12 of 37
9/25/08 at 8:55am
dry rub. 40% uniodized sea salt 60% finely ground espresso beans
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post #13 of 37
9/25/08 at 9:40am
Stubbs is the best store bought marinade I've used. Their chicken and pork versions are great as well.
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post #14 of 37
9/25/08 at 10:48am
I'll glaze a flank steak after I turn it once. Acidic marinades just break down the tissue on the surface of the steak, not actually tenderizing it but making it a bit mushy. Salt and olive oil are all I use most of the time. Garlic burns when you grill it, making it bitter and anything with brown sugar is going to burn as well.
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post #15 of 37
9/25/08 at 11:32am
honey, sherry vinegar, black pepper, salt, olive oil, oregano
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