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Good steak marinades

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Hating the environment since 1994
    • Anyone have any ideas for a good steak marinade?

    Bought some steak today and am looking forward to trying something new.

    Usually don't marinade at all, just cook it plain.

    The wife marinated some in teriyaki a while back but thought it caused the steak to be too salty.
     
    If it's a quality cut of meat, then the less you do to it the better, imo. Usually, the extent of my steak treatment is a few shakes of salt and a healthy dose of fresh ground black pepper on each side.

    Damn, now I want a steak.

    :biggrin:
     
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    FCollinsBuckeye said:
    If it's a quality cut of meat, then the less you do to it the better, imo. Usually, the extent of my steak treatment is a few shakes of salt and a healthy dose of fresh ground black pepper on each side.

    Damn, now I want a steak.

    :biggrin:
    Click to expand...

    Agreed. I usually rub in some sea salt and some black pepper. When it's done I may drizzle some olive oil on top and let sit for about 45-50 seconds. Sometimes a little garlic butter or butter with dried tomatoes and garlic is a nice tooper especially if you're making filets. My rule is usually the better cut of meat, the less seasoning you should use.
     
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    Beefeater makes a grilling sauce/marinade that I really like...it is good for marinating chicken and better used for basting if you are grilling a steak. Got it at Giant Eagle.
     
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    Thump, if it's a really nice cut keep it simple. I do red wine (just enough to fill a small baking dish about 1/4 inch thick), a shake or two of soy sauce and then a couple of shakes with the cayenne. stir it up and then drop the steaks in 15 minutes (flip after seven minutes) before grilling, ... this marinade is then good to throw in with some sliced mushrooms which you've been sauteeing, right at the end so it mixes in with the butter and has enough time to kill germs. I have friends who are nuts about garlic and/or garlic salt on steaks. Ruins the taste of the beef to me, but garlic lovers swear by it.
     
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    scarletandgrey said:
    Kroger has a few nice marinades in the meat department. SIMV know the name of the stuff I think
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    That's the first thing I thought of when I read the title of the thread, but I can't remember the name of it right now. I agree with everyone else though, that the better the cut the less you use. I like to use dry rubs for ribeyes and there are countless recipes online for those. Hell, KC Masterpiece has a good one that you can buy at any grocery store.
     
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    Marinate it in straight apple cider, pan sear it (caramelize some onions in the same pan) and bake at 400 degrees until it's how you like it. Deglaze the pan with butter and apple cider and pour the onions and thickened cider sauce on top.
     
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