Good steak marinades

[Dryden]

Try 2 parts sweet & sour to 1 part worcestershire -- I might use 8 teaspoons of La Choy s & s to 3 or 4 teaspoons of Lea & Perrins. No other seasonings required. Good for a change of pace.

 

[ORD_Buckeye]

It's a boneless ribeye so a pretty decent cut.

If it's a decent USDA Choice ribeye or even better a USDA Prime, you shouldn't need to do anything to it. Some good quality salt and fresh ground pepper is all you need; anything more would be overkill.

Marinades are generally for tougher, less favorful cuts like flank steak. The herbs and spice in the marinade gives the meat some flavor and the acid in the marinade helps break down the tissue.

 

[JCOSU86]

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.

Wow. Simply put, Wow.

 

[NFBuck]

Nothing sets off a good steak like some ketchup.















Kidding.

 

[sears3820]

Soy sauce & fesh garlic.

 

[cincibuck]

So, Thump, what'd ya do? How did it turn out? Enquiring minds want to know.

 

[Thump]

So, Thump, what'd ya do? How did it turn out? Enquiring minds want to know.

After hearing people say to not marinade a good cut of meat, I decided to leave it alone and cook it plain and man was it tasty.

 

[FKAGobucks877]

You need a big bottle of ranch dressing, two sticks of butter, some garlic, cayenne, Red Hot, and Worsteshire sauce. Put the butter in a pan big enough to hold everything, and melt it in the microwave. Add the entire bottle of ranch. Stir in about three tablespoons of W sauce, about five shakes of the red hot, toss in some nice garlic (and I'm talking real garlic, not powder...I always use the huge tub from Sam's) and cayenne, and then toss in the steaks. Make sure they're submerged. Place in fridge for about a minimum of 24 hours.

It will be the best steak you've ever had, if it's a good cut.

 

[Thump]

You need a big bottle of ranch dressing, two sticks of butter, some garlic, cayenne, Red Hot, and Worsteshire sauce. Put the butter in a pan big enough to hold everything, and melt it in the microwave. Add the entire bottle of ranch. Stir in about three tablespoons of W sauce, about five shakes of the red hot, toss in some nice garlic (and I'm talking real garlic, not powder...I always use the huge tub from Sam's) and cayenne, and then toss in the steaks. Make sure they're submerged. Place in fridge for about a minimum of 24 hours.

It will be the best steak you've ever had, if it's a good cut.

Do I wash it down with a nice glass of whale lard?

 

[ScarletInMyVeins]

Do I wash it down with a nice glass of whale lard?

Now you know why he's 300 pounds.

 

[BuckBackHome]

The question is whether it was medium rare?

 

[Thump]

The question is whether it was medium rare?

Medium.

Growing up around cattle farmers as a kid, you learn one thing, farmers NEVER eat meat rare. I used to eat it well done but have graduated down to medium.

 

[ORD_Buckeye]

After hearing people say to not marinade a good cut of meat, I decided to leave it alone and cook it plain and man was it tasty.

Good for you. Next try and get some really good salt from a gourmet food store or a Whole Foods. I have some grey, coarse French sea salt (very high mineral content). It's absolutely frickin' phenomenal on a good ribeye or NY.

You'll never use table salt again; trust me.

 

[matz2]

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.

Amen to that. Mmmm steak....