Need a receipe for a great Steak

This is my first time here, I wanted to aks anyone for a great marinade for a steak, I don't want a rub I want a wet one, one that uses garlic and etc.. I have been challenged by a good friend and I need to beat his a#@. I will be using a rib eye, is that the best steak to grill or not. Thank you all for your help and look forward to your responses.

Well, a great steak will not need a marinade.


BUT, it ya want to toss some extra flavor in the hunk of moo, some fresh rosemary, crushed garlic and olive oil should make ya happy...

Oh ya, some salt and pepper to taste could help also...

This is not really a marinade. It is simply the best recipie for a excelent steak at home. You say ribeye, good choice. I am a sucker for anything "bone in" simply because it will be more flavorful. I usualy go for a Dry Aged New York Strip but that might be a little hard to get and is very pricey.

Meat 1 1/2 - 1 5/8 inches thick
Quality Olive Oil
Kosher Salt
Fresh Pepper

1. Take your meat and be very liberal with fresh ground peper on both sides.
2. Coat entrie steak liberaly with quality olive oil let is sit in a bowl or on a plate in the fridge for at least 20 mins, 1 hour is max.
3. Set BROILER on High with the rack positioned so the top of the meat will be about 5 inches away from the heat source. Let warm up for 10-15 mins.
4. At the moment you are ready to put the steak under the broiler spread about 1 Tablespoon of Kosher Salt on Each Side of the steak.
5. Place under the broiler for 5 mins per side turning Only Once. This should produce a very nice medium rare. Decrease cooking time for thinner steaks.

The processes is what is important here as the ingredients are rather simple. Always let a steak or peice of meat cool a little before you cut it. It will keep it juicer.

Side suggestion:
Sautee some fresh spinich with chopped garlic in a little olive oil toss in a little heavy cream after 1 min. Cook down for another min or so and then put in food processor for a few quick blasts and serve with the steak. You can't loose with that one.
F.Y.I. ALL SPELLING ERRORS ARE INTENTIONAL AND FREQUENT!
Cheers, Ryan

quote:

Originally posted by ryandrew

This is not really a marinade. It is simply the best recipie for a excelent steak at home. You say ribeye, good choice. I am a sucker for anything "bone in" simply because it will be more flavorful. I usualy go for a Dry Aged New York Strip but that might be a little hard to get and is very pricey.

Meat 1 1/2 - 1 5/8 inches thick
Quality Olive Oil
Kosher Salt
Fresh Pepper

1. Take your meat and be very liberal with fresh ground peper on both sides.
2. Coat entrie steak liberaly with quality olive oil let is sit in a bowl or on a plate in the fridge for at least 20 mins, 1 hour is max.
3. Set BROILER on High with the rack positioned so the top of the meat will be about 5 inches away from the heat source. Let warm up for 10-15 mins.
4. At the moment you are ready to put the steak under the broiler spread about 1 Tablespoon of Kosher Salt on Each Side of the steak.
5. Place under the broiler for 5 mins per side turning Only Once. This should produce a very nice medium rare. Decrease cooking time for thinner steaks.

The processes is what is important here as the ingredients are rather simple. Always let a steak or peice of meat cool a little before you cut it. It will keep it juicer.

Side suggestion:
Sautee some fresh spinich with chopped garlic in a little olive oil toss in a little heavy cream after 1 min. Cook down for another min or so and then put in food processor for a few quick blasts and serve with the steak. You can't loose with that one.
F.Y.I. ALL SPELLING ERRORS ARE INTENTIONAL AND FREQUENT!
Cheers, Ryan

The spinach recipe sounds good... Almost like creamed spinach with a twist.
Nicely worded, I may add...
And if you live in an area where you can ge Wolfes Neck Premium Beef, spend the extra $$ and get it.
Its only available in the N.E. region though.
Steak/Ribeye runs about $12.99/lb
But I still buy it!

I wouldn't marinade a good cut of meat. Make sure to start with a decent thickness, at least an inch, inch and a half to two is better, then I hit it pretty liberally with kosher salt and fresh ground pepper. Let the meat come to room temp then toss it on the grill for a few minutes per side, or to desired doneness. Sometimes to gild the lily I sprinkle on some good crumbled bleu cheese for the last couple minutes on the grill.
Never had any complaints.

Vayo con Queso

quality cut of meat, room temp with salt and pepper, thrown on a 5second grill.. now here's the trick... flavored wood chips! Experiment b4 the compitition(sp) hickory and apple chips added to a hot oak fire. Might even work if your using (shuddeer)gas

With a terrific piece of meat, if I wanted to do anything other than just grill it with some salt and pepper, I'd smash some garlic and rub that into both sides, add some freshly ground pepper, a little cumin and stick it in a Zilock bag with a little olive oil and some white wine. Refrigerate it for an hour or two, turning a coouple of times, then remove the steak, pat it dry and flop it on the grill.

Thank you guys very much for all your suggestions, I appreciate it very much. Wish me luck and I will beat his a@#.

Good luck, let us know how it turns out!

BOURBON!!

Ribeyes are MY favorite!

Try this...


1 oz bourbon
2 tbls brown sugar
1 oz cider vinegar
1 oz lemon juice
1 oz lime juice
2 oz olive oil
1 oz terriyaki sc
1 oz worcestershire sc
1 oz soy sauce
3 chopped scallions
3 tbls parsley flakes
1 tbls Nature's Seasonings
1 tsp paprika

Add to quantities as necessary to cover steaks
Seal in airtight container for at least 4 hours

Grill over mesquite or pecan wood if possible

BEST STEAK EVAH!

I am definately in the minority here but I just like to put my steaks over the charcoal with a little salt and pepper and enjoy them sorta naked. I use no sauce on them.

Paul E. Smith
Knoxville, TN

A good steak (filet, del, strip) doese not need a marinade. Just a little salt and pepper. You could also rub it with olive oil and some garlic. However, I like to do a flank steak once in a while and this you want to marinate. I put it in a zip lock bag, throw in a bunch of crushed garlic, sliced onion and Italian dressing out of the jar. Put it in the frig all day turning occasionally. Bring it to room temp then throw it on the grill.

Bruin, I am eager to hear the results and what you tried! My post will be too late I bet. I agree with all who said to keep it simple for a good cut of meat. I also do the olive oil recipe that ryandbrew posted but I usually just pan fry mine. It is my standard but cooked under the broiler is good also. THe spenach soumds gtear! The bourbon recipe that BearHit posted sounds good too!

Ok, when I do a merinade, this is one I have used allot. It sounds kinda weird but...... Soy sauce, stir in some pickled jalapenia juice until you can taste the jalapenia flavor, a bit of worcestershire sauce, and some garlic powder. Put it on a cold steak and by the time you flip it a time or two, and the steak warms up enough to cook, its ready. Sprinkle some black pepper on right before you cook it.
Joe

Penzey's garlic salt, fresh ground pepper, hot charcoal...5 minutes per side, the only recipe I know...

Kosher Salt and about a pound of fresh ground pepper, grilled.

Cosmos agreed the simpler the better. don't mess it up with a bunch of ingredients.

quote:

Originally posted by octopus

Kosher Salt and about a pound of fresh ground pepper, grilled.

Cosmos agreed the simpler the better. don't mess it up with a bunch of ingredients.

Well... I do have two other recipies which include preparing the staek in the way I described and either topping it with an herbed goatcheese and a quick spin in the broiler, or ala pizzaola...topped with a garlicy marinera like pizza sauce.

But....if you have a quality butcher, providing a quality cut, don't monkey with it, and for god's sake don't over cook it!!!

Oh... and then there's bulgogi, Korean marinated steak (works well on london broil and flank steak): soy sauce, oil lots of garlic, chopped scallions, toasted sesame seeds, black pepper....Cut the meat partially through in a diamond pattern, both sides, marinate all day, and grill on a HOT grill...

Bruin,
Just when is the great cookoff supposed to be?

quote:

Cosmos Posted - 02/11/2006 : 12:51:41
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But....if you have a quality butcher, providing a quality cut, don't monkey with it, and for god's sake don't over cook it!!!

There are thousands of recipes for beef, there are no recipes for steak , ........"you buy a good steak"
If anything, you may put a slab of butter on top , a little salt and pepper, after it's cooked to the doneness of your liking....and don't get hung up on what a lot of folk think that a good steak must be rare, because it doesn't have to be. ............. a good steak will take your through the whole spectrum from rare to well done and still remain soft and tender................. that's porterhouse to rib-eye the rest is just plain beef............that's my opinion

Don't ruin good meat.

Salt and pepper, steak at room temp, natural charcoal hot as ...well we won't go there...grrill it as LITTLE as you can stand. For me it "good vet could bring it back". Mark it and bring it!!!!!

I'll bet that if you took the money you'd save on all the marinade ingredients and simply bought a better cut of meat, it would still be a bargain.

Why would anyone want to make their steaks taste like a chemistry experiment? If you want that, eat at Ponderosa.

quote:

Originally posted by fpczyz

quote:

Cosmos Posted - 02/11/2006 : 12:51:41
--------------------------------------------------------------------------------
But....if you have a quality butcher, providing a quality cut, don't monkey with it, and for god's sake don't over cook it!!!

There are thousands of recipes for beef, there are no recipes for steak , ........"you buy a good steak"
If anything, you may put a slab of butter on top , a little salt and pepper, after it's cooked to the doneness of your liking....and don't get hung up on what a lot of folk think that a good steak must be rare, because it doesn't have to be. ............. a good steak will take your through the whole spectrum from rare to well done and still remain soft and tender................. that's porterhouse to rib-eye the rest is just plain beef............that's my opinion

GAWD, that looks good!

If you like seasoning or marinating your steak, I highly recommend Cavender's All-Purpose Greek Seasoning. This stuff is REALLY good on beef.

Another one I really like is Dales steak seasoning: (http://www.dalesseasoning.com/index.html) There other similar products, Moore's and Allegro come to mind, but Dale's is my favorite. Don't leave the steak in the Dale's too long, its very salty, but its great for a 30-min to an hour long dip.

That said, if you've got a really nice steak, salt and pepper is probably the best bet.

Buy a good steak and don't mess w/ it

Try this guide from Lobel's of New York[/url]. And while you're there, drool at their meats!

Perfect.................. great web site, their Pan Roasting technique is exactly the way I do my steak..... thanks Rick

Pan roasting works for me. Here's Alton Brown's version.
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.html

I'm with the minimalists here. I buy a quality steak and broil it. No seasoning, no sauce, no marinade, no nothing.

(I would grill over an open fire if I had an open fire available to me)

I've gotta go with the bunch, a good ribeye @ room temp, salt & fresh ground pepper. Toss it on a hot charcoal/wood fire and cook till desired.

Although flank steak marinaded in teriyaki can be very tasty as well.

Coat your steak with olive oil and lightly salt and pepper. Sear in a pan then place over your charcoal grill. When your steak is cooked to your liking brush it with some garlic butter, or bacon grease. If you use garlic butter go easy on the garlic and don't slather either the butter or the grease. You are looking for a subtle flavor here. You want to enhance flavor not change it. Then I lightly season with Fiesta brand Steak Seasoning. Craig