Marinating Steaks?

[ken0042]

Originally Posted by wpgflamesfan

And 529 Wellington is in Winnipeg.

Yeah, I figured that. I was just trying to figure out the name of the place. Or is that the name? Just looks like an address in Tuxedo to me. (former Winnipegger)

[wpgflamesfan]

Originally Posted by ken0042

Yeah, I figured that. I was just trying to figure out the name of the place. Or is that the name? Just looks like an address in Tuxedo to me. (former Winnipegger)

WoW (What's on Winnipeg) bought what i think was the former Shriners House and renovated it into a classy steak house. While it is the actually address of the place it is also the name. If you ever go back to winnipeg i suggest trying it out. The experience is kinda cool the first time as they show you all the cuts of meats and explain to you the different aspects of each cut.

[troutman]

Originally Posted by TheCommodoreAfro

Tenderize (or poke holes in steak with fork) and throw it in a ziploc bag with McNally's extra ale and garlic (to your taste), salt and pepper. Let sit overnight.

IIRC, you should not poke holes in steaks. Cook with tongs too - don't pierce the steak with a fork.

http://www.barbecuebible.com/feature...0_commandm.php

The proper way to turn meat on a grill is with tongs or a spatula. Never stab the meat with a carving fork - unless you want to drain the flavor-rich juices onto the coals.

[Red]

Originally Posted by wpgflamesfan

What kind of Steaks do you buy if you need to tenderize them?

$2 steaks :-)

It's nice to tenderize even the best of cuts.

[wpgflamesfan]

Originally Posted by Red

$2 steaks :-)

It's nice to tenderize even the best of cuts.

The best cuts shouldn't need tenderizing

[sadora]

Originally Posted by Red

Don't forget Coke. It tenderizes beef.

one of the best ingredients you can use to tenderize any kind of meat is plain yogurt.

here's another very simple and very tasty marinade.

brown sugar
vegetable oil
soy sauce
minced garlic
minced ginger (optional)
pineapple juice

this one works really well with a flank steak

[Kjesse]

Guys..... don't poke holes in your steaks. Bad bad bad!

I see someone above has pointed out a link that likely explains why, but when you buy steak it typically has already gone through a short aging process, and the juices are set in the meat you have. If you poke holes in it, you let all the juices flow out onto your BBQ.

[Antithesis]

Poking holes = bad, but that's been said already.

Sometimes I go with the following:

Cattle Boyz BBQ Sauce
Soy Sauce
Wostershire Sauce
A little Garlic

You should only turn a steak once on a grill, not three times (or more) ... the more you leave the meat alone, the better.

Get your grill to a constant temperature that you want to cook at before putting the meat on.

You can kind of tell how well the steak is cooked using the "meat" of your hand below the thumb.

When you have your hand resting, that is what a rare steak should feel like.
When you touch the tip of your forefinger to your thumb, that flesh below your thumb on your palm = medium rare
Middle finger to thumb = medium
Ring finger to thumb = medium well
Little finger to thumb = well done

Oh, and for heaven's sake, don't cook a steak well.

[Shawnski]

I call BS on the "flip once" comments. If you want the juices to be lost, fine, flip once.

Otherwise, at 400 degrees, sear for two minutes per side, then about 5 minutes per side again for medium tenderness (for steaks that are about an inch thick or so.) If you rotate the steaks 90 degrees after the initial two flips to get your nice cross pattern. So, two minutes, flip right-to-left, two more minutes, rotate 90 degrees so that the initial marks are now perpendicular to the grill, go five more minutes, flip right-to-left, cook another five minutes and you will have a very, very tasty and juicy steak, done medium to perfection with a nice cross pattern of grill marks.

I didn't get this big by not being able to BBQ very well!

[Pagal4321]

I would just use the simple marinade of some good quality olive oil, salt, pepper, rosemary and parsley.

Mmmmmmmm

[Mccree]

I agree with Shawnski about the flipping, his pattern works great. You also need to let the meat "rest" before you cut it.

As for a Marinate I like the Montreal Steak spice. I do not like oily marintates as it flares up and burns the steak.

[sadora]

It seems like there are a few here that like to cook or at least know something about it. Here's just a thought, how about organizing a bbq cook off in the summer??

[prarieboy]

I like this one

Ingredients:
1 large Onion
1/2 cup Soy Sauce (low salt kind)
1/8 cup worchester
2 large Garlic Cloves

Directions:
Cut onion into quarters Cut garlic into quarters. Blenderize all ingredients until liquefied. Marinate for at least 1 day (2 days are better)


I've also tried making a marinade and after combining with the meat, put everything inside a zip lock bag and freeze it for a few weeks.

Seems to help tenderize the cheaper cuts of meat.

[wpgflamesfan]

Originally Posted by Shawnski

I call BS on the "flip once" comments. If you want the juices to be lost, fine, flip once.

Otherwise, at 400 degrees, sear for two minutes per side, then about 5 minutes per side again for medium tenderness (for steaks that are about an inch thick or so.) If you rotate the steaks 90 degrees after the initial two flips to get your nice cross pattern. So, two minutes, flip right-to-left, two more minutes, rotate 90 degrees so that the initial marks are now perpendicular to the grill, go five more minutes, flip right-to-left, cook another five minutes and you will have a very, very tasty and juicy steak, done medium to perfection with a nice cross pattern of grill marks.

I didn't get this big by not being able to BBQ very well!

Wow you must have a crappy bbq if i cooked my steaks for 14 minutes they'd be well done. And how does flipping once make the steak loose it juices?

[ken0042]

If you flip once then as the bottom cooks the juices come out to the top. Some people use this to tell when to flip.

If you sear both sides more juices stay in.

And seeing as we are onto grilling tips; if at all possible bring the steak up to room temperature before cooking it. Makes quite a difference.

[Reggie Dunlop]

Argentinian Chimichurri Sauce.

You can google various recipes.

Argentinians do a mean barbeque.

[Shazam]

Originally Posted by fotze

Speaking of meat, anyone want to go in on a side of beef together. Supposed to be much better and cheaper than Safeways shoe meat.

You want inexpensive meat? Go to T&T. A beef tenderloin there is $20.

[Antithesis]

Definitely, Ken, and the advice on letting the steaks rest for about 5 minutes after cooking is apt, as well. Just remember that the meat will continue to cook after removed from the grill. I put the steaks on a plate and cover with tinfoil.

A nice red wine with a steak is terrific as well. I don't think anything goes better (beer, of course, is another favorite)

[Bench Warmer]

Little bit off topic but this site has some great marinade and bbq'g recipes.

http://www.grillpro.com/grillpro/recipe.asp?CID=6

One of my favorites from last year is the Salsa ribs. I marinated those ribs for over two days but they were fantastic.

If you're going to do a lot of marinating, I suggest getting one of those tupperware marinating containors. The base and lid seal shut and have pointy ridges on them so you can flip the meat over to marinate the whole piece(s). I marinate lots of steaks in the summer for bbq'g and with any marinating I make/use, I always marinate the steaks at least overnight and normally a full day.

Edit: Sorry, for more recipes on the website, scroll over the 'On the Grill' link/heading in the upper right and a drop down box with recipes will appear.

[Shazam]

After you're done cooking the steak, use Maldon Sea Salt on it. It is just awesome on steak.

You can buy it for $10 at Cookbook Company Co.