KarlVP's Way Mo Betta Steak "marinade" (lets hear yours)

[KarlVP]

So this recipe is for TWO folks using one 14oz top loin steak.

I was bored tonight and wanted to get creative so I went to town.

About a "shot" or two of rice wine vinegar
A smidge of Olive Oil
A spoonfull of minced onion
A spoonfull of minced garlic
A shake or two of Italian seasoning
One HALF teaspoon (NOT MUCH) of seasoning salt. (I used Johnnys)

Put contents into a pan big enough to lay the steak flat in, coat all sides and put in the fridge for an hour or two.

Pull out of fridge, grill over HOT flame for 3 to 4 minutes per side for medium rare 4 to 5 for medium.

Pull off grill and enjoy.


How do you do it?

 

[CrustyJeep]

Here's my recipe for steak:

Steak (ribeye preferably)
Salt (course ground sea salt preferably)
Pepper (course fresh ground preferably)
Surface of the sun

Rub the salt and pepper into the meat im advance. Days in advance if'n you like. Bring meat to room temperature. Bring meat into contact with surface of the sun just long enough for the outside to turn a nice lovely shade of light black. Open a fresh beer. Eat and drink irresponsibly :D

Warning: Attempting this recipe with less than surface of the sun temperatures may over cook the steak before the outside can properly sear. Pout. Go get a better grill.

 

[TrashJeeper]

soy sauce
onion
garlic
ginger
olive oil/ or veggie
red wine vinegar
black pepper

all in zip lock with steak of course, throw in the refer. smoke some refer and by the time you remember that you had steak marinatin' its time to cook. At least thats how I used to do it.

or I'll just shake some creole seasoning on it and let that sit in the refer for a few and cook it

Its all good:awesomework::beer:

 

[KarlVP]

Here's my recipe for steak:

Steak (ribeye preferably)
Salt (course ground sea salt preferably)
Pepper (course fresh ground preferably)
Surface of the sun

Rub the salt and pepper into the meat im advance. Days in advance if'n you like. Bring meat to room temperature. Bring meat into contact with surface of the sun just long enough for the outside to turn a nice lovely shade of light black. Open a fresh beer. Eat and drink irresponsibly :D

Warning: Attempting this recipe with less than surface of the sun temperatures may over cook the steak before the outside can properly sear. Pout. Go get a better grill.

I need your vehicle to get close enough to the surface of the sun. Please. I'll be drunk.

 

[Clark]

1)Filet Mignon 4pk from Costco

2)garlic salt - ground black pepper - worchstershire sauce

3)marinate in ziplock for an hour+

4)get that webber fired up, 52 briquettes, get it really hot, then put the lid on for 15min, then put the steaks on with the lid on. When it looks good, flip it, then when it looks good, cut a peice and taste it. Taste good? You bet, and it's done too!

5)any variation of these steps will work, but the key is knowing how to use the grill, how hot, how long, and flip it only once per side. Practice. Practice.

 

[PUO-BANNED]

all of the afore mentioned recepies other than crustys' ruin a good steak.

bunch of ***s with your worsteshire and all that BS. you must be buying ass cuts and trying to doctor that ****. ****in retards. and if your doctoring the hight dollar **** your even more of a retard (if thats possible)

salt. pepper. and if your one of those fancy boys you have it in one of those overpriced grinders.

room temp, sear it, then throw it on the plate. by the time you load the potatoes and veggies and sit down to eat the cut is ready to go

***s :flipoff:

 

[Clark]

It always tastes good to me:redneck:

 

[junkyard jim]

Soak 3 hours in beer and grill with mushrooms, garlic and onions

 

[MIG'DHORSE]

room temp, sear it, then throw it on the plate.
***s :flipoff:

how i like my steaks of sashimi ahi.. w/ a side of wasabi, please:D

 

[TooRisky]

Gotta agree with POU and Crusty here....Good cut of meat, hot seasoned cast iron pan, salt and pepper is all ya need.... besides a big ol' baked potato lathered in butter, bacon bits and sour cream....

Add a cold beer and there B some good eats....

 

[Damnyankee]

cumin
ground dried ground anheim pepper
garlic
onion
Kosher salt.

grind with motar and pestal.

rub at least 1.5 hours prior.


and i'll repeat.. surface of the sun for cooking.

I also use similar rubs on beaf tenderloin.

 

[Poohbair]

I like to take some steak, throw it in a zip lock bag w/ some soy sauce, salt, pepper, garlic, Sprite or Squirt, and a can of diced jalepenos....

Soak overnight.

Grill to desired bloodieness...

 

[pgreen199]

Get a couple FlatIron steaks, marinade with a product called Spade L from albertsons.
Put it in a freezer bag over night, then cook it on your treager smoker to a med.
Cut into 1/2 inch pieces crossgrain

 

[Jaydog]

Ribeye only

Sear in butter, lots of butter, if its brown more than an 1/8" into the steak then it's over cooked :awesomework:


Brisket

Soak in Worcestershire and coke overnight, then dry rub with Montreal steak seasoning, ground sea salt and seasoning salt, place into pan with worchestershire sauce and coke, cover and slow cook at 200 degrees one and half hours per pound :D

 

[CrustyJeep]

Brisket

= dry tough crap. Brisket owns me. I suck :booo:


New Years resolution! Own the brisket by mid summer! Yay :D

 

[wagonslayer]

all of the afore mentioned recepies other than crustys' ruin a good steak.

bunch of ***s with your worsteshire and all that BS. you must be buying ass cuts and trying to doctor that ****. ****in retards. and if your doctoring the hight dollar **** your even more of a retard (if thats possible)

salt. pepper. and if your one of those fancy boys you have it in one of those overpriced grinders.

room temp, sear it, then throw it on the plate. by the time you load the potatoes and veggies and sit down to eat the cut is ready to go

***s :flipoff:

X2 , just s/p or Johnny's for me and my family.
Mmmmmmmmmmmm rib eye. :awesomework:

 

[unclestripey]

Good steak get's nothin but salt, and that only after it's on the plate.

One flip cookin over a hot grill or a buttered pan.:beer:

 

[slednecks1124]

A steak cooked on a bbq w/ burquettes is way better than a pan cooked steak :looser:

I used to work in a meat market, we had this prime rib roast rub that shiat was the best stuff i ever had/used!

I would get a few top sirloin steaks coat them with the prime rib roast rub then load them into a zip loc with just a little bit of lemon juice to sit over night. Pull them out of the fridge right before i preheat the bbq. sear both sides evenly (try to only flip one time) and then slap it on a plate to sit a couple minutes so the juices can settle.

I know top sirloin is not the best cut of steak but with that rub the **** just fell apart in your mouth. best steak i ever had using that stuff, better than any restraunt steak i have ever had :awesomework:

 

[Jaydog]

= dry tough crap. Brisket owns me. I suck :booo:


New Years resolution! Own the brisket by mid summer! Yay :D

Make sure you never trim it before cooking, I cook it almost like a roast in a covered pan with at least 2" of liquid, another mistake I see often is that people don't cut it against the grain, that makes it really tough to chew, after it's cut bathe it in BBQ sauce, I only cook it this way because mesquite wood is not readily available here, otherwise I would smoke it, brisket hates to be cooked too fast. Hope this helps :D

 

[jprcrpr94]

= dry tough crap. Brisket owns me. I suck :booo:


New Years resolution! Own the brisket by mid summer! Yay :D

I've found with brisket if you cross cut each side about a 1/2 inch deep before you marinade, it allows the marinade to penetrate the meat more, thus resulting in a more tender finished product.

 

[jprcrpr94]

As for marinades, I experiment with different stuff all the time.

When it comes to rib eyes, they need nothing but the surface of the sun.

 

[Damnyankee]

Make sure you never trim it before cooking, I cook it almost like a roast in a covered pan with at least 2" of liquid, another mistake I see often is that people don't cut it against the grain, that makes it really tough to chew, after it's cut bathe it in BBQ sauce, I only cook it this way because mesquite wood is not readily available here, otherwise I would smoke it, brisket hates to be cooked too fast. Hope this helps :D

i can get mesquite chips at albertsons.
or meclendons.

 

[Jaydog]

i can get mesquite chips at albertsons.
or meclendons.

Yea, but I'm talkin chords for a good fire pit :D

 

[Trainwreckinseattle]

I guess I must be gay. I like my meat marinated. :rolleyes:

I used to Grill steaks all the time, hundreds of ribeyes have passed through my tongs. Had two large stainless steel Grills to keep up with demand.


Anyways, I have two recipies that I use.

For the Steak purest:

I use quality Sea salt, a squeeze of lemon, and some quality X-tra virgin olive oil.



And for people who like a little something extra:

Sea salt, squeeze of lemon, splash of olive oil, a hefty scoop of chopped roasted garlic, a half a cup of Pace pecante sauce. Then stab with a fork on both sides for a couple minutes and let sit for at least 15 minutes to a couple hours.

Always room temp, never flip more than once, and the grill needs to be left on Hi for at least 10 minutes after cleaning it to get it up to max heat.

:awesomework:

Patrick