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Best steak marinade?

Discussion in 'Social Life, Food & Drink, Travel' started by cheessus, Sep 25, 2008.

  1. kaxixi

    kaxixi Senior member

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    The ideas you post would be especially good with lamb. You are Indian? Or dated an Indian?

    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.
     
  2. taktikz

    taktikz Senior member

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    good steak just needs sea salt...
     
  3. Concordia

    Concordia Senior member Dubiously Honored

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    For flavorful cuts, salt and cracked pepper.

    For flavorless cuts (i.e., filet mignon), a light dusting of dried ginger, a smear of minced garlic (can come from a jar), and a squirt of lime juice. Salt and pepper ad lib.
     
  4. Piobaire

    Piobaire Senior member

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    good steak just needs sea salt...

    LOL. Read the link I posted.
     
  5. Honstu

    Honstu Member

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    dry rub. 40% uniodized sea salt 60% finely ground espresso beans

    Espresso beans with steak? What would that taste like.
     
  6. Qzar

    Qzar Active Member

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    I would give my first born in order to have a steady supply of hanger steaks... without a doubt the best bang for your buck steak out there. Too bad it's nearly impossible to find.

    As usual I won't marinade most cuts of meat. Flank and skirt really benefit from some canola oil with cilantro, garlic, and asado spices (cumin, chili powder, cayenne, etc.)

    When I have something like a top sirloin that needs an extra kick my secret is to rub it with dijon mustard and then coat it with cracked pepper and a little bit of salt.... it really gives it a phenomenal flavor.
     
  7. taktikz

    taktikz Senior member

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    I like BBQ Sauce over A1 Steak sauce... I like the sweetness compared to the sourness of the A1... but usually just sea salt ....
     
  8. taktikz

    taktikz Senior member

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    LOL. Read the link I posted.

    I'll try this and get back to you[​IMG]
     
  9. Airfare

    Airfare Active Member

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    My usual would just be adding ground pepper and salt most of time but also giving it lemon was also another added flavor......
     
  10. Saturdays

    Saturdays Senior member

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    Coat it in olive oil, sea salt, black pepper, maybe a pinch of garlic.
    Worcestershire sauce is a must for me on my steaks as well.

    Cooked to Medium. Usually enjoy eating Steak with Fries or Baked Potatoes.

    Don't get too fancy, the more you do, the worse it gets imo.
     
  11. Saturdays

    Saturdays Senior member

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    dry rub. 40% uniodized sea salt 60% finely ground espresso beans

    Interesting enough.. i've seen this recipe done before, I didn't have the mouth to try it, not a fan of espresso/coffee. I believe Man V. Food also had a similar Steak served at a restaurant but I cannot recall which one.
     
  12. speedy4500

    speedy4500 Senior member

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    Like others, a good cut with sufficient fat needs nothing besides salt and black pepper.

    For some roasts or lean steaks (eye of round, skirt, any form of London Broil, etc) I'll whip together the following: worcestershire sauce, stone ground mustard, black pepper, minced garlic, paprika, and a touch of cumin.
     
  13. itsstillmatt

    itsstillmatt Senior member Dubiously Honored

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    I only use salt and pepper, though I often put garlic and sometimes fennel in the cooking butter. Definitely nothing with sugar, natural or otherwise, because unlike most (I guess) I don't want a really dark charred crust.
     
  14. shibbel

    shibbel Senior member

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    huh?
    I'm in the salt and pepper camp- anything more is sacrilege.
     
  15. mordecai

    mordecai Senior member

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  16. Piobaire

    Piobaire Senior member

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    While I still enjoy the marinade I posted here, nearly three years ago, I only use it on the lesser cuts now. For the good cuts, like a nicely marbled ribeye, I'm down to just salt and pepper with maybe a little butter.
     
  17. GreenNYC

    GreenNYC Senior member

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    Salf & peper and minced rosemary. I also picked up the habit of a squirt of fresh lemon on the steak right off the grill....a Tuscan trick.
     

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