Steaks
05-23-2011, 07:50 PM
#1
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Steaks
How you guys marinate your steaks? I use italian dressing & butter and sometimes don's marinate, but its really hard to find sometimes..
05-23-2011, 08:28 PM
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I usually just use salt and pepper. Mom has an interesting prep for hers though. She rubs dijon mustard on both sides and let's them marinate in a small amount of worcestershire sauce.
05-23-2011, 08:47 PM
#4
I've made my own dry rub for my steaks. A little crushed garlic, onion powder, crushed red and black pepper and a few other spices 
as far as a liquid marinade goes, plain Italian dressing with some of my rub mixed in, but if you buy the right steak you rarely ever need a soak type marinade unless you're going for a certain style of flavor IMO
as far as a liquid marinade goes, plain Italian dressing with some of my rub mixed in, but if you buy the right steak you rarely ever need a soak type marinade unless you're going for a certain style of flavor IMO
05-23-2011, 09:16 PM
#6
Cooking tri-tip correctly isn't easy either.
Really, they key to cooking a good steak is picking a good steak. It just depends on what you like mostly, I am really partial to a ribeye but some swear by the sirloin lol, I like a filet too but honestly to me, if it's cut and aged properly a ribeye is still better. You want it thick enough that it'll cook right and not too quickly but not too thin so you can keep the flavor and juices without burning the crap out of it. That depends on your fire too. I prefer mine medium rare. My wife likes hers well done but I can't bring myself to eat one cooked like that... I just like the flavor of a med-rare steak.
Really, they key to cooking a good steak is picking a good steak. It just depends on what you like mostly, I am really partial to a ribeye but some swear by the sirloin lol, I like a filet too but honestly to me, if it's cut and aged properly a ribeye is still better. You want it thick enough that it'll cook right and not too quickly but not too thin so you can keep the flavor and juices without burning the crap out of it. That depends on your fire too. I prefer mine medium rare. My wife likes hers well done but I can't bring myself to eat one cooked like that... I just like the flavor of a med-rare steak.
05-23-2011, 09:59 PM
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Cooking tri-tip correctly isn't easy either.
Really, they key to cooking a good steak is picking a good steak. It just depends on what you like mostly, I am really partial to a ribeye but some swear by the sirloin lol, I like a filet too but honestly to me, if it's cut and aged properly a ribeye is still better. You want it thick enough that it'll cook right and not too quickly but not too thin so you can keep the flavor and juices without burning the crap out of it. That depends on your fire too. I prefer mine medium rare. My wife likes hers well done but I can't bring myself to eat one cooked like that... I just like the flavor of a med-rare steak.
Really, they key to cooking a good steak is picking a good steak. It just depends on what you like mostly, I am really partial to a ribeye but some swear by the sirloin lol, I like a filet too but honestly to me, if it's cut and aged properly a ribeye is still better. You want it thick enough that it'll cook right and not too quickly but not too thin so you can keep the flavor and juices without burning the crap out of it. That depends on your fire too. I prefer mine medium rare. My wife likes hers well done but I can't bring myself to eat one cooked like that... I just like the flavor of a med-rare steak.
I've got some buddy's that work off shore & they get some of the best steaks for being vacuum packed..
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05-23-2011, 10:11 PM
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Well I'm fairly simple when it comes to preppin mine. I use weber steak sesoning smear it in real good then layer with jack daniels bbq marinate for awhile then soak it in westershiors (spelling suks) sauce then cook on a good grill. Gas or charcole don't matter as long as its got leftover grease from the last time hahaha
Quick and easy and enjoyable
Quick and easy and enjoyable
05-24-2011, 06:54 AM
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True ^^ you can't go to Walmart & buy a good steak. I use to like my steaks well done, but it was to hard to find a place that could cook them right AL'Ts in Winnie Texas had the best well done steaks ive ever tasted. So I switch to medium well or cooked the best way you know how I've got some buddy's that work off shore & they get some of the best steaks for being vacuum packed..
I've got some buddy's that work off shore & they get some of the best steaks for being vacuum packed..I usually do a dry rub.
05-24-2011, 11:17 AM
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Depends on what I'm feeling. Sometimes I season it with an authentic carne asada seasoning. If I'm feeling American lol I use Santa Maria Seasoning or do a Ruth's Chris which is smearing the steak with butter, putting parsley, olive oil, salt, pepper, garlic and lemon juice. Of course all this over a charcoal bbq.