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Thread: OT: steak marinade

  1. #1
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    One spice friendly, openminded Scotsman is looking for any tips on how to soak his steak for grilling tomorrow.

    Just looking for any fresh ideas.

  2. #2
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    Get about 3-4 lbs. of good flank steak(about 3 pieces). Marinate it overnight in a ziplock in 1 bottle of terriyaki marinade. Grill on the cue the next day. OUTSTANDING, and simple.

  3. #3
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    filet mignon or T-Bone or any good cut for that matter - yuo can marintae in Jim Beam Steak Suace or Peter Lugers - I woudl marinate at least 12 hrs or more

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    put your steaks in a tupperware container. rub some crushed garlic over the top then completely submerge them in your favorite beer.

  5. #5
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    [quote][i]Originally posted by huskeralk[/i]@Jul 3 2004, 10:28 AM
    [b] put your steaks in a tupperware container. rub some crushed garlic over the top then completely submerge them in your favorite beer. [/b][/quote]
    really i nevertried that - how much of ythe beer flavor is lost?

  6. #6
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    SJ..........I use McCormicks Grill Mates...........Montreal Steak Marinade.....it's pretty good............

    Call Gainzo though, he has a good marinade too............you know those Australians and their BBQ's.......... :P

  7. #7
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    [quote][i]Originally posted by djaparz+Jul 3 2004, 09:30 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>[b]QUOTE[/b] (djaparz @ Jul 3 2004, 09:30 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin--huskeralk[/i]@Jul 3 2004, 10:28 AM
    [b] put your steaks in a tupperware container. rub some crushed garlic over the top then completely submerge them in your favorite beer. [/b][/quote]
    really i nevertried that - how much of ythe beer flavor is lost? [/b][/quote]
    It&#39;s not so much the beer flavor in the steaks, the beer just makes the steaks super tender. I&#39;m one of those people that likes to taste the meat and not a ton of herbs and spices. True story. My father in law buys a cow every year. For 3 months he feeds this cow beer with it&#39;s grain then he has it butchered and has a huge bbq. It&#39;s the best beef you will ever eat.

  8. #8
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    take a couple venison steaks and soak in terioki(sp) over night &#33;&#33; grill em and YUMMMMMMMY&#33;&#33;&#33; is all i can say&#33;&#33;

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    NEVER marinate a good steak&#33; That&#39;s an unforgiveable waste of one of the world&#39;s most precious treats. Grill it with nothing more than salt, pepper, and perhaps some garlic. Don&#39;t put steak sauce on it afterwards, either&#33;

    Now, for a cheap steak (chuck, top round, etc.) mix soy sauce, worcestershire sauce, onion powder, garlic powder, black pepper and a splash or two of white vinegar. Marinate the dead cow in that overnight.

  10. #10
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    [quote][i]Originally posted by Bob the Jets Fan™[/i]@Jul 3 2004, 10:51 AM
    [b] NEVER marinate a good steak&#33; [/b][/quote]
    True.......that is the first rule.............

  11. #11
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    [quote][i]Originally posted by huskeralk+Jul 3 2004, 10:45 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>[b]QUOTE[/b] (huskeralk @ Jul 3 2004, 10:45 AM)</td></tr><tr><td id='QUOTE'> [quote]Originally posted by -djaparz@Jul 3 2004, 09:30 AM
    [b] <!--QuoteBegin--huskeralk[/i]@Jul 3 2004, 10:28 AM
    [b] put your steaks in a tupperware container. rub some crushed garlic over the top then completely submerge them in your favorite beer. [/b][/quote]
    really i nevertried that - how much of ythe beer flavor is lost? [/b][/quote]
    It&#39;s not so much the beer flavor in the steaks, the beer just makes the steaks super tender. I&#39;m one of those people that likes to taste the meat and not a ton of herbs and spices. True story. My father in law buys a cow every year. For 3 months he feeds this cow beer with it&#39;s grain then he has it butchered and has a huge bbq. It&#39;s the best beef you will ever eat. [/b][/quote]
    Only in Kansas. :lol:

  12. #12
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    [quote][i]Originally posted by The Gun Of Bavaria+Jul 3 2004, 10:57 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>[b]QUOTE[/b] (The Gun Of Bavaria @ Jul 3 2004, 10:57 AM)</td></tr><tr><td id='QUOTE'> [quote]Originally posted by -huskeralk@Jul 3 2004, 10:45 AM
    [b] [quote]Originally posted by -djaparz@Jul 3 2004, 09:30 AM
    [b] <!--QuoteBegin--huskeralk[/i]@Jul 3 2004, 10:28 AM
    [b] put your steaks in a tupperware container. rub some crushed garlic over the top then completely submerge them in your favorite beer. [/b][/quote]
    really i nevertried that - how much of ythe beer flavor is lost? [/b][/quote]
    It&#39;s not so much the beer flavor in the steaks, the beer just makes the steaks super tender. I&#39;m one of those people that likes to taste the meat and not a ton of herbs and spices. True story. My father in law buys a cow every year. For 3 months he feeds this cow beer with it&#39;s grain then he has it butchered and has a huge bbq. It&#39;s the best beef you will ever eat. [/b][/quote]
    Only in Kansas. :lol: [/b][/quote]
    But, were not in Kansas anymore......... :P

    Thanks Guns&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;

  13. #13
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    [quote][i]Originally posted by The Gun Of Bavaria[/i]@Jul 3 2004, 09:57 AM
    [b]
    Only in Kansas. :lol: [/b][/quote]
    That&#39;s not true. I&#39;m sure it happens in Nebraska, Oklahoma and Missouri as well. We&#39;re just some innovative mo fos around here. :lol:

  14. #14
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    [quote][i]Originally posted by huskeralk[/i]@Jul 3 2004, 10:28 AM
    [b]put your steaks in a tupperware container. rub some crushed garlic over the top then completely submerge them in your favorite beer.[/b][/quote]
    As far as T-Bone&#39;s & NY Strips I agree with Husk but for a 3 to 4 lb London Broil, I normally take four or five cloves of garlic and cut them into pieces (do not crush or chop finely). I would then poke holes into the Broil and stuff the pieces of garlic into the holes. Put the Broil into a tupperware container and then just cover it with a decent burgundy. The broil should be submerged in Burgundy 3/4 of the way to the top of the meat. Let sit over nite til it&#39;s time to put on the grill the next day.

  15. #15
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    [quote][i]Originally posted by Greenwithin+Jul 3 2004, 10:08 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>[b]QUOTE[/b] (Greenwithin @ Jul 3 2004, 10:08 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin--huskeralk[/i]@Jul 3 2004, 10:28 AM
    [b]put your steaks in a tupperware container. rub some crushed garlic over the top then completely submerge them in your favorite beer.[/b][/quote]
    As far as T-Bone&#39;s & NY Strips I agree with Husk but for a 3 to 4 lb London Broil, I normally take four or five cloves of garlic and cut them into pieces (do not crush or chop finely). I would then poke holes into the Broil and stuff the pieces of garlic into the holes. Put the Broil into a tupperware container and then just cover it with a decent burgundy. The broil should be submerged in Burgundy 3/4 of the way to the top of the meat. Let sit over nite til it&#39;s time to put on the grill the next day. [/b][/quote]
    I saw that trick on Emeril one day. I&#39;ve been meaning to try it but haven&#39;t got around to it. My wife isn&#39;t a red meat eater so I don&#39;t cook the stuff much around the house.

  16. #16
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    A Good Steak does not need much to enhance its flavor. If you want to Kick it up a notch, I use Emeril&#39;s Steak Rub. Just a little bit on one side.

    HAPPY 4th&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;

  17. #17
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    [quote][i]Originally posted by huskeralk+Jul 3 2004, 11:00 AM--></span><table border='0' align='center' width='95%' cellpadding='3' cellspacing='1'><tr><td>[b]QUOTE[/b] (huskeralk @ Jul 3 2004, 11:00 AM)</td></tr><tr><td id='QUOTE'> <!--QuoteBegin--The Gun Of Bavaria[/i]@Jul 3 2004, 09:57 AM
    [b]
    Only in Kansas. :lol: [/b][/quote]
    That&#39;s not true. I&#39;m sure it happens in Nebraska, Oklahoma and Missouri as well. We&#39;re just some innovative mo fos around here. :lol: [/b][/quote]
    Been done in PA Too&#33;&#33;&#33; The best bacon, ham, pork etc is when you pick your own pig too&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;

    I might have a Pig Roast this summer&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33;&#33; Maybe try to convince Randy to do a pig at 16H this year.

  18. #18
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    I agree about a good steak not needing flavour to enhance. However, I wanted to try something different for a change. Currently I have a bad boy soaking in some Tennents Velvet Scottish Ale with some garlic rubbed into it, and a little cayenne pepper for a little kick. And a dash of salt. I&#39;ll report back tomorrow as to how it tastes.

    Happy 4th, everyone&#33;

    Yours aye,

    ScottishJet

  19. #19
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    [quote][i]Originally posted by ScottishJet[/i]@Jul 3 2004, 08:07 PM
    [b] I agree about a good steak not needing flavour to enhance. However, I wanted to try something different for a change. Currently I have a bad boy soaking in some Tennents Velvet Scottish Ale with some garlic rubbed into it, and a little cayenne pepper for a little kick. And a dash of salt. I&#39;ll report back tomorrow as to how it tastes.

    Happy 4th, everyone&#33;

    Yours aye,

    ScottishJet [/b][/quote]
    Good choice. Don&#39;t be surprised if the steak looks a little funny in the morning though. Once it hits that grill it will be all good. B)

  20. #20
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    When I cook a steak and feel like being different, I smother it in butter then coat it with Montreal Steak Seasoning.

    The taste can&#39;t be touched I tell ya.

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