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Steak Marinade Suggestions?
Posted on 10/27/18 at 9:50 pm
Posted on 10/27/18 at 9:50 pm
I will be grilling a few Porterhouses next week and was thinking of using a good marinade beginning the night before. Any suggestions for a good marinade that I can either make or buy that doesn’t taste sweet or like soy sauce? If it helps, I do like Lee & Perrins Worstershire Sauce.
Any suggestions are much appreciated. Thanks.
Any suggestions are much appreciated. Thanks.
17
Posted on 10/27/18 at 9:52 pm to MidCityTiger
Lots of salt and fresh coarse pepper
Posted on 10/27/18 at 9:54 pm to MidCityTiger
quote:
Lots of salt and fresh coarse pepper
Posted on 10/27/18 at 10:04 pm to MidCityTiger
Sea salt and fresh cracked pepper, lots
Posted on 10/27/18 at 10:14 pm to MidCityTiger
If you’re going to ruin porterhouses with a marinade, might as well smother them in ketchup and put them in the microwave for 15 minuets.
Enjoy
Enjoy
Posted on 10/27/18 at 10:40 pm to MidCityTiger
You don't marinade a porterhouse.
Save that for chicken thighs or some other, lesser, cut of meat.
Save that for chicken thighs or some other, lesser, cut of meat.
Posted on 10/27/18 at 10:44 pm to MidCityTiger
Have you tried boiling the steaks in crab boil then finishing on the grill? Spicy and juicy!
Posted on 10/27/18 at 10:46 pm to MidCityTiger
Why do you think you need to marinate a porterhouse?
Posted on 10/27/18 at 11:23 pm to MidCityTiger
Drop them in a sealed container with Italian dressing and A1. Sure to bring prime dry aged steak to its full flavor!
Posted on 10/28/18 at 2:46 am to MidCityTiger
OK OK. I got it. I have always taken the coarse pepper and salt route. I thought I might try it a bit different. You all have me convinced. Thank you for the confirmation of the old way.
Posted on 10/28/18 at 4:16 am to MidCityTiger
I get it. You are looking for a little strange. Try a little chopped rosemary salt pepper.
Posted on 10/28/18 at 7:32 am to Goldfinger
Smash up some garlic and fresh rosemary with a mortar and pestle. Rub that all over about 30 minutes before, wipe off, coarse salt and coarse pepper, then grill.
Posted on 10/28/18 at 7:35 am to MidCityTiger
Don’t ever use anything wet on a marinade for beef. Put it on the counter and let it get to room temp then dry rub it.
If u don’t want salt & pepper... try cavendars, lemon pepper, or a nice bourbon smoked seasoning.
If u don’t want salt & pepper... try cavendars, lemon pepper, or a nice bourbon smoked seasoning.
Posted on 10/28/18 at 8:26 am to MidCityTiger
I would not ruin a good cut of meat with a wet marinade. I love the taste of well seasoned beef with just salt, pepper and a bit of garlic powder prior to grilling.
I was helping a friend for a couple weeks frame an addition to this house a few years ago up in Indiana and his son cam by with ribeyes and filet mignon steaks. He had put them in a container with a marinade of orange, pineapple and mango juice overnight and then grilled them.
While they didn't taste awful, the sweetness took away from the taste of the meat and not much to my liking.
I was helping a friend for a couple weeks frame an addition to this house a few years ago up in Indiana and his son cam by with ribeyes and filet mignon steaks. He had put them in a container with a marinade of orange, pineapple and mango juice overnight and then grilled them.
While they didn't taste awful, the sweetness took away from the taste of the meat and not much to my liking.
Posted on 10/28/18 at 9:16 am to MidCityTiger
Since you asked for a marinade I like the following on occasion. I am in the salt and pepper camp but I eat a lot of steaks and on occasion will do a couple different ways and when I do I just remember to not invite all of these purists and smart asses to dinner.
Chop a few cloves of garlic, sprig of fresh rosemary, fresh oregano, thyme, sage, salt, pepper, orange rind. Add good olive oil and a equal amount of red wine, small splash of Worcestershire sauce a few tablespoons of orange juice or lemon juice, about a teaspoon of good mustard.
Mix well and marinate steaks over night then remove, wipe off and grill medium rare.
Pick a nice choice steak. Prime stick to the boards advice of salt and pepper topped with a herbed butter.
I also do a lot of Adam Perry Lang’s board sauces which are really good and different.
LINK
His rib roast with board sauce
I’ve made the rib roast for the last couple of Thanksgivings and it gets demolished. And I got it from someone who posted it on here but I can’t remember who.
Chop a few cloves of garlic, sprig of fresh rosemary, fresh oregano, thyme, sage, salt, pepper, orange rind. Add good olive oil and a equal amount of red wine, small splash of Worcestershire sauce a few tablespoons of orange juice or lemon juice, about a teaspoon of good mustard.
Mix well and marinate steaks over night then remove, wipe off and grill medium rare.
Pick a nice choice steak. Prime stick to the boards advice of salt and pepper topped with a herbed butter.
I also do a lot of Adam Perry Lang’s board sauces which are really good and different.
LINK
His rib roast with board sauce
I’ve made the rib roast for the last couple of Thanksgivings and it gets demolished. And I got it from someone who posted it on here but I can’t remember who.
Posted on 10/28/18 at 9:36 am to Martini
The whiskey ribeye at Jesses in Magnolia Springs, Al is wonderful. It’s a wet marinade.
Posted on 10/28/18 at 6:40 pm to MidCityTiger
Has anyone suggested salt and pepper yet?
Posted on 10/28/18 at 7:36 pm to Capital Cajun
I wouldn't wet marinade a porterhouse - I love Montreal Steak Season by McCormick for that.
That said, here's a good beef marinade to try:
London Broil Marinade
4 cloves Garlic, chopped
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
3 Tbs Lemon Juice
2 or 3 Tbs Dijon Mustard
2 Tbs Worcestershire Sauce
1.5 Tbs Soy Sauce
1 tsp Oregano
1 tsp Thyme
1 tsp Basil
Salt & Pepper (to taste)
1. Mix together all ingredients in small bowl. Pour over London Broil in ziploc bag or foodsaver bag. Marinate for at least 24 hours for best flavor.
2. You can either grill the meat (basting often with marinade) or you can Broil it in the oven-- I broiled mine on high in a pyrex dish WITH the marinade for 10 minutes on each side and it came out perfect.
Yield: enough for (1) 2-3 pound piece of meat
Tip:
For those of you who love freezer cooking- go to the Teeter and buy a couple of London Broils and go ahead and marinate them and pop them in the freezer to pull out at a later time. Just double or triple the above recipe depending on how many you are doing.
That said, here's a good beef marinade to try:
London Broil Marinade
4 cloves Garlic, chopped
1/4 cup Red Wine Vinegar
1/4 cup Balsamic Vinegar
3 Tbs Lemon Juice
2 or 3 Tbs Dijon Mustard
2 Tbs Worcestershire Sauce
1.5 Tbs Soy Sauce
1 tsp Oregano
1 tsp Thyme
1 tsp Basil
Salt & Pepper (to taste)
1. Mix together all ingredients in small bowl. Pour over London Broil in ziploc bag or foodsaver bag. Marinate for at least 24 hours for best flavor.
2. You can either grill the meat (basting often with marinade) or you can Broil it in the oven-- I broiled mine on high in a pyrex dish WITH the marinade for 10 minutes on each side and it came out perfect.
Yield: enough for (1) 2-3 pound piece of meat
Tip:
For those of you who love freezer cooking- go to the Teeter and buy a couple of London Broils and go ahead and marinate them and pop them in the freezer to pull out at a later time. Just double or triple the above recipe depending on how many you are doing.
This post was edited on 10/28/18 at 7:39 pm
Posted on 10/28/18 at 7:41 pm to MidCityTiger
I marinated a skirt steak with a marinade from The Shed in Mississippi last week. it was good. I was surprised to their products are here in California.
Posted on 10/28/18 at 7:43 pm to Paul Allen
quote:
Lots of salt and fresh coarse pepper
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