I need a steak marinade
 

Bought a couple New York strips. I want to marinate them overnight. Usually I go pure. Saw a chef say that they marinate all of their steaks at the restaurant, figure I'd better try it.

Suggestions? I can only think of Italian.

Was he talking marinade or finish?

I cannot imagine why you'd marinate a decent NY Strip.

I always thought the same thing but I'm going to try it.

you should shoot yourself for even thinking of this.

but if you must:

worcestershire sauce
fresh chopped garlic
crushed red pepper flakes
olive oil

We put basil, tarragon, rosemary, roasted garlic, roasted shallots, tamari in a blender and add a neutral oil until it was a paste.

A1 Bold and Spicy is all you need.

I love TGI Friday's Jack Daniels Marinade, so we make it and cook out here at home. This is a great version of the recipe.

http://www.grouprecipes.com/12373/ja...-marinade.html

Wrong. lol. A1 steak sauce and Winn Dixie brand powdered steak seasoning. If your really feeling ancy throw in some soy sauce.

you could always try letting it soak in beer, vodka or JD overnight.

The point of a marinade is to break down tough cuts and add moisture, a NY Strip has perfect texture and if you cook it right, should be juicy as hell.

If you are looking for flavor try a finish.

its nothing fancy but i like the diana marinade steak spice

http://dianasauce.com/products_marinade.htm

olive oil, soy sauce, lemon pepper and garlic salt

sly...just put olive oil and a nice coating of kosher salt on them. Don't ruin the flavor of the steak with a marinade. They will come our delicious!

Yes, people, I have had a steak before and know that they are good in their pure state. LOL. I'm trying something NEW!

I like the Jack Daniels suggestion. Should I add anything else?

Put some ground pepper only. Also be sure to cook it only after you have let the steak stand at room temperature for 45 minutes or so.




.

Olive oil, fresh chopped garlic, and a splash of either vinegar or lemon juice to help it sink into the meat. Add some salt and pepper to taste, after it's cooked.

I have a few that I think would be really good. They all involve semen, however.

Let me know.

+1. :helpme (especially a choice or prime cut.

If you're going to do a marinade, get a lesser quality and less expensive cut of beef. Or just do a rub.

ketchupppppppp

The only thing any steak needs to bring out the flavor is a sprinkle of Mortons Kosher Salt and a Grill.

the Cuban way:
juice of 2 bitter oranges, fresh mashed garlic, salt and onion rings on top. Let it marinate overnight. It's awesome!

What time is dinner? I'll bring a nice Cab-

-L

butter + beer + wine + Montreal steak spice + zipLoc bag + 8 hours == yummy.

While I agree the others that a good steak is better with a rub or oil/kosher salt, if I have a cut I want to do a down and dirty marinade, I use Dale's

http://www.dalesseasoning.com/

-- Bill

tamarind paste based garlic, ginger, hot pepper, brown sugar, sweet onion, mustard, herbs (good for skirt steak or other steak that are less tender than a ny)

I don't marinade New Yorks, Rib-eyes, tenderloins, tbones and such.

Sometimes if i want a different flavor I might put a good rub on it before it hits the grill.. often mine is a combination of what's sounding good from the spice shelf.. garlic powder, sea salt (I have several different flavors), cracked pepper, a bit of fine sugar or brown sugar (not always cause it can burn), cumin, paprika and such.

drown it in JD

This is good for lesser quality meats, like strip steaks... it will help the meat breakdown, cook it slowly, it will simply fall apart with a fork.


Warm up Olive oil, put in Garlic slices, cook until brown then remove garlic, don't smoke the oil.

Add...
Red pepper
Black pepper
Lemon pepper
Sugar or salt if wanted


Once cooled down add, Tabasco and paste it on the entire mixture.. then add Garden Onions and Sliced garlic cloves directly on the stake. Wrap in foil, put in fridge over night..

Everything I have ever used has already been mentioned with the exception of dijon mustard.

Okay, I did... whiskey, barbecue sauce, brown mustard, garlic, salt and pepper. I will update tomorrow!

Italian Dressing
Sea Salt
Montreal Steak Seasoning
Tobasco
Wosheshire
Soy Sauce

why does he need kosher salt?

Kosher salt absorbs more moisture, used more when curing meats.

This is better for marinade?
Seems like you want the moisture in the meat no?

You could use less for the same result as normal salt...the size allows it to absorb more. Pure salt is also Kosher, no additives, extra crap.

How were the steaks?

Salt absorbs water, what makes beef moist is fat.

This is why when you go to a bad ass chop house you get a steak that has been aged - this allows the water to evaporate and intensify the flavor. But a prime steak is finely marbled with intramuscular fat which melts as you cook it, making the meat moist and delicious.

As for Sly - I've decided you're batshit. If I ever get tired of the taste of a Prime steak sauteed in clarified butter I'll just kill myself.

That should make for some interesting flavor.

Next time you want to do this and you again have the higher end cuts of steak and you want to keep it more towards the "going pure" end of things, try this:

Pick up a 1L carton of beef broth from the supermarket. pour some in a pan, maybe a few cups worth, heat it up. stir in a few shakes of tabasco (not too much, just enough for flavor), maybe a pinch of garlic and/or onion powder to taste, a squirt of pure lemon juice, and a few drops of liquid smoke (found also at the supermarket).

Just stir it while hot, no need to boil it. Then turn off heat, and when it's just warm pour it over your steaks in some type of wide container and let them soak in it overnight in the fridge.

Then grill them and eat them, and then come back here and praise my god-given culinary talents. :D

Bingo.

marindading really is for such things as round steak.

I hate any cut of meat with that marbled fat
Gross who wants to eat that ?

Me! It's delicious. A nice fatty rib eye... oh my. It's like heaven.

Anyway, I haven't made the steaks yet. Was in a hurry yesterday so didn't have time. Doing them tonight with some roasted asparagus.

Do we get pics?

don't even tell me about that. i'm really hungry, i'd kill for a steak au poivre!:)

How about a butter and cayenne and spiced salt rub?

He's not talking about grissle-laden cuts, he's talking about the kind of marbling that comes in NY Striploins, T-bone, Porterhouse, Ribeye, filet mignon etc. Yeah, who wants to eat those? I do. They're the best steaks on the planet.

Actually, youre wrong. See you like that flavor, but thats not a marinade!

Marinade consists of acid, oil and aromatics.

What Sharky advised is ok, but feel free to experiment with the basics... acids, oils and aromatics (seasonings)


Though like someone said, new york strips are already broke down well and it wont take much to soak your flavor.

Perhaps for those you might want to try a rub rather than a marinade. :thumbsup

after reading all of this I'm hungry :)

Maybe you are confusing a marinade and a brine.

Holly ! A thread full of men who can grill steaks !

You = better steak than Sharky :D