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Steak Marinade

UnderdogUnderdog Registered User regular
edited December 2008 in Help / Advice Forum
What's a good marinade for a steak? It's a top blade steak and I read it can be a bit tough so I'm looking for a marinade to mitigate this factor.

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    ApplechipsApplechips Registered User regular
    edited December 2008
    I don't know much about marinades, but I would say something lightly acidic and only gently flavored, over a long period of time (a couple of days) in the fridge.

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    supabeastsupabeast Registered User regular
    edited December 2008
    Soy sauce, garlic powder, and a liberal application of ginger. No need to marinade for more than eight hours. If you want a smoky/gamey flavor, use a cheap soy sauce like La Choy that’s adulterated with corn syrup.

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    fuelishfuelish Registered User regular
    edited December 2008
    The easiest thing is a bottle of Italian dressing.

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    NeverfadeNeverfade Registered User new member
    edited December 2008
    McCormick brand Montreal Steak Seasoning.

    Not a marinade, but turns steaks into Super Steaks!

    Neverfade on
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    AsiinaAsiina ... WaterlooRegistered User regular
    edited December 2008
    I like to use some sort of citrus juice. Orange juice works really well.

    Some carbonated beverage works great too. A bit of Coke/Pepsi in there to get it going. Let it sit overnight.

    Then the spices you want. Personally, I like garlic powder, thyme, basil, and curry powder. You only really need to use thyme OR basil, but I prefer both.

    Honestly though if you're creative you can make a marinade out of pretty much anything that'll break down the steak.

    Asiina on
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    EriosErios Registered User regular
    edited December 2008
    I use Worcestershire sauce, pepper, crushed green peppercorns, salt, chopped garlic and thyme as my fallback marinade. The general rule of acidic+salt+pepper+optional garlic stands strong.

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    VeeVee Registered User regular
    edited December 2008
    Lawry's Steak and Chop marinade


    Best marinade ever.

    And for a rub go with what Neverfade said. It's delicious.

    Vee on
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    zilozilo Registered User regular
    edited December 2008
    One cup each of worchestershire sauce, orange juice, cooking sherry. Mix in half a cup or so of brown sugar. Add teaspoons of black pepper, ginger, and garlic powder. Submerge the steaks and let 'em sit for a few hours, overnight is best if it's a tough cut.

    zilo on
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    TrippyDKTrippyDK Registered User regular
    edited December 2008
    If I recall, Cooks Magazine did a test to see if marinading for long periods of time really did help the meat out. They said 45 minutes to an hour was pretty much the golden time. Any longer than that youre not really doing as much as you think you are.

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    ihmmyihmmy Registered User regular
    edited December 2008
    Neverfade wrote: »
    McCormick brand Montreal Steak Seasoning.

    Not a marinade, but turns steaks into Super Steaks!


    Montreal Steak Spice is freakin gold. I like the Club House rub stuff the best, as opposed to the dry spice mixture... it's so freaking good. I tend to add a dash of HP sauce and some extra pepper to it, but I'm a big fan of strong flavours

    ihmmy on
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    BurtletoyBurtletoy Registered User regular
    edited December 2008
    Chopped onions, Worcestershire Sauce, and Honey.

    Burtletoy on
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    Forbe!Forbe! Registered User regular
    edited December 2008
    fuelish wrote: »
    The easiest thing is a bottle of Italian dressing.

    Yep. Basic, works well.

    When marinading tough meats, a citrus based mix is the best. The acid helps loosen up the muscle fibers and connective tissues.

    I suggest:
    2 TBS Lemon Juice
    1/2 C. Orange Juice
    2 Cloves of garlic, smashed or minced
    Simply as a base for whatever else you add garlic, soy, whatever. Adjust the amount depending on the size/quantity of meat. I buy lots of tough (see: cheap) meat, and this helps loosen it up some.


    Alton Brown's book, "I'm Just Here for the Food" has an excellent section on brining/marinading. Here is a red meat marinade he suggests:
    Rhapsody for Red (Meat)

    4 TBS Soy Sauce
    4 TBS Worcestershire Sauce
    2 TBS Red wine vinegar
    2 TBS Teriyaki Sauce
    2 TBS Lemon Juice
    2 Cloves of Garlic (Whole, but slightly crushed)
    1 TBS Dijon Mustard
    1 TBS Extra virgin olive oil

    Mix all of this vigorously. Place meat and sauce in plastic bag. Suck air out and refrigerate for 2-8 hours.
    Remove from bag, do not rinse, and cook as desired.

    He says that this is enough for a single flank stake.

    Forbe! on
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    Forbe!Forbe! Registered User regular
    edited December 2008
    Also:

    Lots of people say that sticking a fork into the meat a few times to help the marinade get in there is bad, because you'll lose vital flavors and juices. I do it. Simply because I use cheaper meat that really doesn't have a whole lot of flavor/juice to save in the first place. I don't really notice it tasting any different, especially with the cheaper cuts I buy.

    Forbe! on
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    acidlacedpenguinacidlacedpenguin Institutionalized Safe in jail.Registered User regular
    edited December 2008
    lime juice and soy sauce.

    throw them in a bag together for a couple hours with your steak.

    BBQ it up, flipped only once, (for my BBQ its about 6 minutes each side for well done, YMMV) then throw a handful of fresh raspberries onto the steak and serve.

    for extra fun you could get an orange or yellow bell pepper, hollow it out, fill it with rice (cook the rice beforehand) and some of your soy sauce, wrap in foil, then throw that on while you're on the second leg of grilling.

    edit: I'm still trying to figure out if I should do some kind of berry or fruit in the rice, but I'm fairly proud of my lime-soy-rasp steak recipe.

    acidlacedpenguin on
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    EmanonEmanon __BANNED USERS regular
    edited December 2008
    Cook it over charcoal if you can. I find this helps with tough meats too.

    Emanon on
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    ManonvonSuperockManonvonSuperock Registered User regular
    edited December 2008
    italian dressing, soy sauce, white wine.

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    EggyToastEggyToast Jersey CityRegistered User regular
    edited December 2008
    Mustard & vinegar.

    For great justice, use stone ground mustard (it's pretty chunky stuff) and red wine vinegar.

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    musanmanmusanman Registered User regular
    edited December 2008
    ihmmy wrote: »
    Neverfade wrote: »
    McCormick brand Montreal Steak Seasoning.

    Not a marinade, but turns steaks into Super Steaks!


    Montreal Steak Spice is freakin gold. I like the Club House rub stuff the best, as opposed to the dry spice mixture... it's so freaking good. I tend to add a dash of HP sauce and some extra pepper to it, but I'm a big fan of strong flavours

    I put this on frozen burgers I buy at the grocery and it makes them from bland and shitty to delicious in 0 seconds flat.

    musanman on
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    FellhandFellhand Registered User regular
    edited December 2008
    I like to use foodnetwork.com and just search for marinade.

    Right now, I'm marinating some venison steaks in a local brewed chocolate porter.

    1 Cup dark beer
    1/2 cup olive oil
    1/4 cup lemon juice
    4 smashed galic cloves (I opted out of this, garlic doesn't agree with me)
    1 1/2 teaspoons salt
    1 teaspoon black pepper
    2 bay leaves
    1 teaspoon ground mustard
    1 teaspoon basil
    1 teaspoon oregano
    1 teaspoon thyme

    Whisk everything together and then either use a sealable bag and put your meet in it and let it sit for at least 3 hours, or use a bowl or dish and cover it. When I marinate I like to use a nonreactive bowl, like glass, because I've stained plastic ones in the past when I've used wines.

    Fellhand on
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    TopiaTopia Registered User regular
    edited December 2008
    lime juice and soy sauce.

    throw them in a bag together for a couple hours with your steak.

    BBQ it up, flipped only once, (for my BBQ its about 6 minutes each side for well done, YMMV) then throw a handful of fresh raspberries onto the steak and serve.

    for extra fun you could get an orange or yellow bell pepper, hollow it out, fill it with rice (cook the rice beforehand) and some of your soy sauce, wrap in foil, then throw that on while you're on the second leg of grilling.

    edit: I'm still trying to figure out if I should do some kind of berry or fruit in the rice, but I'm fairly proud of my lime-soy-rasp steak recipe.

    7-Up with this one and it is fucking amazing.

    Topia on
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    The-PimpThe-Pimp Registered User regular
    edited December 2008
    Try using Dale's Marinade

    41qqgywQ7IL._SL500_AA280_.jpg

    The-Pimp on
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    ShadowfireShadowfire Vermont, in the middle of nowhereRegistered User regular
    edited December 2008
    3/4 cup olive oil
    1/4 cup balsamic vinegar
    rosemary
    fresh garlic
    thyme

    My wife and I use this for ke-bobs all the time, and fucking love it.

    Shadowfire on
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