marinating

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baileysoriginal
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marinating - Sat, 06/28/08 3:07 PM
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How long do you usually marinate your steaks? I only marinate sirloins and ribeyes, for about and hour at room temperature after I take them out of the fridge.

I suppose it depends on the cut of meat and the type of marinade, but I got a two inch thick sirloin today and the butcher recommended marinating at the very least overnight overnight.

Your ideas, please...



divefl
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RE: marinating - Sat, 06/28/08 3:14 PM
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I only do an hour if in a rush and then it's hardly worth the effort. Let that stuff sit in.

lleechef
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RE: marinating - Sat, 06/28/08 5:32 PM
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Personally I don't marinate my steaks at all. If I'm going to pay that much money for an expensive steak, I just want to taste the meat. I do, however marinate tougher cuts of beef such as flank steak and skirt steak and usually for about 3 hours.

UncleVic
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RE: marinating - Sat, 06/28/08 5:39 PM
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I'm with Lisa on this one.. Pay 10 to 15 bucks for a decent steak, it better do it's own talking on the grill. Cheaper cuts, well a little olive oil, chopped garlic and fresh rosemary for a couple hours helps them along a little.... But with either cut, allow the cow to reach room temp (about an hour) before letting the flames lick it.




MilwFoodlovers
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RE: marinating - Sat, 06/28/08 10:16 PM
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You might want to consider a Jaccard if you want to speed up your marinating times.

Rick F.
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RE: marinating - Sat, 06/28/08 11:15 PM
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I don't. If anything, and just before grilling, S & P and perhaps a thin coating of olive oil with maybe a little fresh garlic rubbed in.

Foodbme
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RE: marinating - Sat, 06/28/08 11:32 PM
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I "Dry Rub' my steaks with Cavender's Greek Seasoning. First spread a little Lite Olive Oil on the beast's, Sprinkle with a little Cavender's on both sides, rub it in a little, let them sit about 1 hour and grill. Cavender's contains S&P, Garlic Oregano, Sugar, Onion Powder, Parsley and 5 other spices plus the regular perservative chemicals. Zero Fat, Zero Carbs!!

tkitna
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RE: marinating - Sun, 06/29/08 6:30 AM
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I've just always marinated steaks in worcestershire sauce with some sliced garlic overnite. Does the trick for me.

mikeam
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RE: marinating - Sun, 06/29/08 7:36 AM
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quote:
Originally posted by Foodbme

I "Dry Rub' my steaks with Cavender's Greek Seasoning. First spread a little Lite Olive Oil on the beast's, Sprinkle with a little Cavender's on both sides, rub it in a little, let them sit about 1 hour and grill. Cavender's contains S&P, Garlic Oregano, Sugar, Onion Powder, Parsley and 5 other spices plus the regular perservative chemicals. Zero Fat, Zero Carbs!!


I am a big Cavender's fan also. It's great on steaks. I also like it on ribs.

Jimeats
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RE: marinating - Sun, 06/29/08 8:32 AM
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I could see useing a marinade on a cheaper cut of beef as stated above, but not for sirloin or rib eye. But to each his own.
Jaccard tenderizer, I won't use one of those either. To me that's nedled beef and it comes out mealey. I don't care for the texture.
If you have to tenderize a cut of beef just use salt {kosher} and time, overnight in the ice box. Works for me.
Chow Jim

MetroplexJim
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RE: marinating - Mon, 06/30/08 9:30 AM
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quote:
Originally posted by lleechef

Personally I don't marinate my steaks at all. If I'm going to pay that much money for an expensive steak, I just want to taste the meat. I do, however marinate tougher cuts of beef such as flank steak and skirt steak and usually for about 3 hours.


That's the word of truth!

I will, however, use a rub when I'm grilling a good cut. I rub Charcrust Hickory ( www.charcrust.com ) and let the cut rise to room temperature. For "London Broil" I marinate and then rub it with garlic salt and pepper before grilling. Delish!

2005Equinox
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RE: marinating - Sun, 07/6/08 2:13 AM
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I tried some Lawrys seasoned salt on my Ribeye last night and it tasted wonderful. I had salted it with said seasoning salt and left it sit for about 5 hours before grilling it. Great stuff.

Twinwillow
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RE: marinating - Sun, 07/6/08 2:40 AM
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quote:
Originally posted by lleechef

Personally I don't marinate my steaks at all. If I'm going to pay that much money for an expensive steak, I just want to taste the meat. I do, however marinate tougher cuts of beef such as flank steak and skirt steak and usually for about 3 hours.


Ditto here.

Twinwillow
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RE: marinating - Sun, 07/6/08 2:42 AM
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quote:
Originally posted by mikeam

quote:
Originally posted by Foodbme

I "Dry Rub' my steaks with Cavender's Greek Seasoning. First spread a little Lite Olive Oil on the beast's, Sprinkle with a little Cavender's on both sides, rub it in a little, let them sit about 1 hour and grill. Cavender's contains S&P, Garlic Oregano, Sugar, Onion Powder, Parsley and 5 other spices plus the regular perservative chemicals. Zero Fat, Zero Carbs!!


I am a big Cavender's fan also. It's great on steaks. I also like it on ribs.


I like to use Cavender's Greek seasoning as well. Especially for my oven baked "Greek chicken".

Robearjr
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RE: marinating - Sun, 07/6/08 7:52 AM
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I find that when I use a liquid marinade, whether it be oil, wine, soy sauce, etc... that the meat gets an off taste. It is somewhere between sweet and musky. So, needless to say I'm not a big fan, although I will season the meat - if I remember- ahead of time to draw out the water.