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Post by wizardoftrance on Jan 12, 2015 13:43:54 GMT -5
For all the other steak lovers out there, this is a quick and easy marinade that will rock your steak.
First I season the steak (my favorite is Ribeye) with salt and black pepper.
I place the steak in a zipper type quart size plastic bag. (If marinading more than one steak, I use the gallon size)
Combine equal parts of olive oil, Soy sauce, and Worcestershire sauce (1 Tbls of each for each steaks) and add 1 Tbls minced garlic (total... not per steak)
Seal the bag closed and flop it around in your hand to evenly distribute the marinade and the garlic. (you would think the steak seasoning would wash off... only a small portion does)
10 minutes in this marinade is usually enough, although if you like heavily marinaded steak just put the bag in the fridge for a while. (I usually put the steaks in the marinade just before lighting the charcoal grill... will be a new experience using a Chambers stove!)
When ready to cook, remove steaks from bag and place on grill then place bag nearby.
While cooking, if the steak gets a dry appearance, just baste with the mixture remaining in the bag.
After being cooked, your steak should need no additional condiments and will taste wonderful.
Hope you like it.
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Post by 58limited on Jan 12, 2015 19:40:00 GMT -5
Thanks for the recipe. I do a similar marinade, the one on the McCormick Montreal Steak seasoning bottle: 1/4c oil, 1-2Tbsp soy sauce, and 1 Tbsp steak seasoning - it is great. I bet the Worcestershire sauce would be good in it too. I use a tupperware marinator - the one with the waffleboard bottom that allows marinade to get under the meat - and I marinate overnight in the fridge, flipping it over once.
I have a couple of more involved steak marinade recipes, I pick and choose depending on my mood.
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Post by mach12 on Jan 13, 2015 2:33:06 GMT -5
Some of the places that I lived and worked the beef can be pretty tough and have some strong flavors so I looked for a long time finding a marinade that tenderized well and had good flavor. This is the best one I've ever found and is my standard for grass fed. It's also good for venison. It's optional whether to use beer or cider but the beer tenderizes better.
MARINATED ROAST BEEF
4-Pound (2kg) beef tip, heel of round or rolled rump roast 1 ½ cups beer or apple cider 1/3 cup vegetable oil 1 teaspoon salt ¼ teaspoon garlic powder ¼ teaspoon pepper ¼ cup cold water 2 tablespoons flour 2 teaspoons instant beef bouillon
Prick beef thoroughly with fork. Place beef in deep glass bowl. Mix beer, oil, salt, garlic powder and pepper; pour on beef. Cover and refrigerate, turning occasionally, at least 12 hours.
Place beef fat side up on rack in shallow pan. Reserve 1 cup of the marinade. Insert thermometer so tip is in center of the thickest part of the beef and does not rest in fat. Roast uncovered in 325F (165C) oven until thermometer registers 160F, about 3 hours. Remove beef to warm platter. Heat reserved marinade over medium heat until hot. Shake water, flour and instant bouillon in covered container; stir gradually into marinade. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve gravy with beef. (About 14 servings)
Variation: Use 2 finely chopped small cloves garlic in marinade instead of garlic powder. Then prepare: 6 to 8 large peeled and quartered potatoes. 6 to 8 peeled and quartered length-wise carrots. 1 medium onion, cut into 8 wedges. 1 cup of water (add to bottom of roasting pan) then: Place rack in pan (use a pan with a cover) and meat on rack, reserve the 1 cup of marinade as above and pour any remaining over the meat. Cover and begin cooking as above. About ½ way through the cook time place potatoes, carrots and onion wedges around the meat, sprinkle with salt and pepper, and then finish cooking.
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Post by wizardoftrance on Jan 14, 2015 0:20:03 GMT -5
Thanks for sharing!!!
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Post by mach12 on Jan 16, 2015 0:45:01 GMT -5
I'm always looking for good marinade recipes and ideas! Our vacuum sealer has a marinating function where you put the meat in the marinating container and it cycles the vacuum so that it marinates a lot quicker. Really works great. I grill year-round so use it a lot, most of the time with McCormick seasonings. I have some steaks in the freezer from a steer we butchered almost a year ago and need to use them up so will try the "Wizard Marinade" this weekend.
58limited - we have one of those Tupperware marinators that we've had for years and they really do work great. When I started using the vacuum marinator we took the Tupperware one out to our 5th wheel and still use it. Reminds me of when I was an apprentice and one of the journeymen I worked with would say "It don't have to be complicated - it just has to work". I've been using the Montreal Steak seasoning as a rub so will have to try the marinade now!
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Post by wizardoftrance on Jan 18, 2015 22:59:49 GMT -5
So... how was the marinade?
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Post by wizardoftrance on Apr 21, 2019 1:12:00 GMT -5
As much as I like how the Chambers cooks... when it comes to steaks... nothing beats a charcoal grill.
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