Quote:
Originally Posted by OilKiller
Well, you kind of did:
And I simply disagreed. I have marinated all types of beef without issue.
Personally I don't marinade all that often though. Just once in a while for a change. A good striploin and montreal steak spice is what I enjoy the most though.
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Well he actually said "You shouldn't marinate unless you are getting a cut of beef that requires it" which is compeltely different than saying you shouldn't marinate at all, and he's right. If you're marinating high end cuts you're throwing your money down the drain. You can get all the same flavor using a much cheaper cut, marinating a strip loin and marinating a top or bottom will give you basically the same end product, with one costing significantly more. When you buy a higher end steak you're paying for the flavors and quality inherent in the cut, by marinating you're basically throwing that out the window. Now having said that, there is a difference between seasoning and marinating. I was at a pretty good steakhouse last night and they had a cajun marinated ribeye on special, but it wasn't really a marinade as much as it was a spice rub that was allowed to rest on the meat for 48 hours. there was no acid which is really the calling card of a marinade as I understand it. Something like that can definitely compliment a good cut.