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 marinating

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baileysoriginal

  • Total Posts: 758
  • Joined: 10/17/2007
  • Location: friars point, MS
marinating Sat, 06/28/08 3:07 PM (permalink)
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...


 
#1
    divefl

    • Total Posts: 1671
    • Joined: 3/23/2007
    • Location: washington, DC
    RE: marinating Sat, 06/28/08 3:14 PM (permalink)
    I only do an hour if in a rush and then it's hardly worth the effort. Let that stuff sit in.
     
    #2
      lleechef

      • Total Posts: 6232
      • Joined: 3/22/2003
      • Location: Gahanna, OH
      RE: marinating Sat, 06/28/08 5:32 PM (permalink)
      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.
       
      #3
        UncleVic

        • Total Posts: 6025
        • Joined: 10/14/2003
        • Location: West Palm Beach, FL
        • Roadfood Insider
        RE: marinating Sat, 06/28/08 5:39 PM (permalink)
        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.



         
        #4
          MilwFoodlovers

          • Total Posts: 3091
          • Joined: 3/31/2001
          • Location: Milwaukee, WI
          RE: marinating Sat, 06/28/08 10:16 PM (permalink)
          You might want to consider a Jaccard if you want to speed up your marinating times.
           
          #5
            Rick F.

            • Total Posts: 1736
            • Joined: 8/16/2002
            • Location: Natchitoches, LA
            RE: marinating Sat, 06/28/08 11:15 PM (permalink)
            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.
             
            #6
              Foodbme

              • Total Posts: 9565
              • Joined: 9/1/2006
              • Location: Gilbert, AZ
              RE: marinating Sat, 06/28/08 11:32 PM (permalink)
              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!!
               
              #7
                tkitna

                • Total Posts: 620
                • Joined: 6/10/2004
                • Location: wellsburg, WV
                RE: marinating Sun, 06/29/08 6:30 AM (permalink)
                I've just always marinated steaks in worcestershire sauce with some sliced garlic overnite. Does the trick for me.
                 
                #8
                  mikeam

                  • Total Posts: 192
                  • Joined: 8/29/2007
                  • Location: Raleigh, NC
                  RE: marinating Sun, 06/29/08 7:36 AM (permalink)
                  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.
                   
                  #9
                    Jimeats

                    • Total Posts: 3175
                    • Joined: 8/15/2005
                    • Location: Ipswich Ma
                    RE: marinating Sun, 06/29/08 8:32 AM (permalink)
                    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
                     
                    #10
                      MetroplexJim

                      • Total Posts: 3705
                      • Joined: 6/24/2007
                      • Location: McKinney, TX
                      RE: marinating Mon, 06/30/08 9:30 AM (permalink)
                      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!
                       
                      #11
                        2005Equinox

                        • Total Posts: 219
                        • Joined: 10/27/2003
                        • Location: Kaukauna, WI
                        RE: marinating Sun, 07/6/08 2:13 AM (permalink)
                        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.
                         
                        #12
                          Twinwillow

                          • Total Posts: 4898
                          • Joined: 4/15/2006
                          • Location: "Big D"
                          RE: marinating Sun, 07/6/08 2:40 AM (permalink)
                          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.
                           
                          #13
                            Twinwillow

                            • Total Posts: 4898
                            • Joined: 4/15/2006
                            • Location: "Big D"
                            RE: marinating Sun, 07/6/08 2:42 AM (permalink)
                            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".
                             
                            #14
                              Robearjr

                              • Total Posts: 1102
                              • Joined: 6/17/2007
                              • Location: Baltimore, MD
                              RE: marinating Sun, 07/6/08 7:52 AM (permalink)
                              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.
                               
                              #15
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