Marinating steak recipes?

[gildo]

Wow thanks for the tips....while I am at it where is the best place to pick up some good steaks, I was just going to go to the grocery store but would be willing to go to a good butcher if I get some tips, thanks again much appreciated.

[cmyden]

Originally Posted by gildo

Wow thanks for the tips....while I am at it where is the best place to pick up some good steaks, I was just going to go to the grocery store but would be willing to go to a good butcher if I get some tips, thanks again much appreciated.

When trying out the method above, I did a little research on Chowhound for good butchers in Calgary and the consensus seemed to be...

- Second to None
- Master Meats (this is where I ended up going) http://tinyurl.com/3n58zh8
- Midtown Co-Op (if it has to be a grocery store)

[OilKiller]

Originally Posted by Rathji

I didn't say you shouldn't marinate, there are times when it is essential to having a good steak. What I meant was if you are marinating, buy a marinating cut of beef or you are wasting your money.

Well, you kind of did:

You shouldn't marinate unless you are getting a cut of beef that requires it

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.

[Flacker]

Second to None is an "all-natural" shop so their beef is raised without any growth hormones etc. Makes for an extremely expensive cut of beef.

I use Better Butcher in Acadia (Fairmount/Heritage) and have always been happy with their beef. Pretty much grocery store prices for beef but the quality is much better. (Aged longer, more general care/pride)

If you are going to the effort to buy good meat from a butcher you won't need to marinade them.

[Hockeyguy15]

http://www.mastermeats.com/

I would head here if you are in the north. I don't know about any in the south since it would be too far for me to go.

[valo403]

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.

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.

[troutman]

Minced garlic and olive oil - rub on steak with MTL Steak Spice and refrigerate over night.

[valo403]

Originally Posted by wpgflamesfan

Steaks should be grilled on as high of heat as possible (this is not barbeque) and touched as little as possible. Letting them rest is also key.

The most important part of the whole process right there. If you try to cut into a steak within 5 minutes (or longer depending on the cut of beef) you deserve to be slapped.

[Dion]

[OilKiller]

Originally Posted by valo403

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.

Hence the reason why I said he "kinda" did...

Really though, I've used a marinade on good cuts of steak before and have loved what it has done for the flavour. So I guess I disagree and don't think it was any money tossed away. Texture of cuts is very different and I don't think it is the same experience using a marinade on a crappy cut, as opposed to a good one. It's not just about the flavour, it's about texture, toughness, etc. as well.

[stang]

Beef tenderlion, wrap it up in bacon. Season with salt and pepper, grill. Enjoy!

[Sr. Mints]

For something really easy, try french onion soup mix with a liquid of your choice. My mom use to do this, it was fantastic.

But I agree with the salt + pepper + olive oil . . . for the ~six ounces of steak I eat in a year.

[J epworth]

Originally Posted by wpgflamesfan

Steaks should be grilled on as high of heat as possible (this is not barbeque) and touched as little as possible. Letting them rest is also key.

Timing timing comes from Tony Spoletini showing me how to grill New York strips. He had them on medium heat, would do 2 minutes one side, 2 minutes flipped over, then flip again and rotate 90 degrees, 2 more minutes, flip again and feel for tenderness (this takes practice)

The 90 degree thing on the third flip is to get the nice grill marks at 90 degrees from each other, just makes it look that much better.