what methods do you use to marinate your beef or steak before cooking???

sidemarker

 

I beat my meat

 

im sure you do

 

marinate it in some acidy marinate, like italian dressing or A1. The acid will help break down the fibers and make the meat sooooo tender. Or just stop being cheap and go buy a good cut of meat.

 

Def marinate all teh way.

Try my recipe:

Ingredients, in no particular amounts, I just throw it in a glass jar with tenderloin.
Cabernet (of your choice)
Vinegar
Lemon Juice
Worcestershire Sauce
Soy Sauce
Whole Milk
Olive Oil
Tabasco
100% Maple Sugar
Ground Whole Black Pepper

Those are the basic ingredients, sometimes I'll throw in some various spices. Marinate at least 24 hours in advance.

Very tasty

 

For any piece of nice steak, use 2/3 cups of dijon mustard and 1/3 cup of A1 sauce. Try it, it is awesome.

 

A1 sauce covers up the taste of the meat. If you put A1 on a steak all you taste is A1. Might as well put some A1 on a slice of bread. It'll save you a few bucks and taste exactly the same.

 

Or stop wasting your money on overrated cuts of meat, and marinate.

 

I don't marinade, just throw some spices (lawreys, red and black pepper, garlic powder), grill it, then throw on a pat of butter when it's done.

 

I put A1 on my steak, I like the taste of A1 better then steak. I will try your bread idea....

 

fork

 

If I have the time (non-tailgating), I always fork it and marinate it in Dales for an hour or so.

 

why cover up the natural taste of beef, just simply sprinkle sea salt and black pepper. let it sit at room temperature then throw it on a really hot grill for 3 minutes each side. Mmmmm bloody goodness.

 

thanks, now im hungry

 

if Roast, I shave her for better clarity.

 

On another note: Is there any other food better then beef? Like a really nice cut....tender and juicy and oh so flavourful.......GOD DAMNIT I LOVE RED MEAT!!!!!

 

I agree 100% with this, my dad does this and it just makes me wonder why he even buys steak. He could buy liver and get the same results of meat with A1 sauce.

I eat no steak sauce on steak, eat it nice and bloody.

 

 

get a good cut of meat, and dont bother marinating. nice new york sounds good right now with portobello butter mushrooms asparagus and chunky garlic mash with pot. skin

 

Plus I don't like the taste of A1.

Also, if you go to a ''real' steak house and ask for A1, it's taken as an insult to the chef. I can't believe a waiter at a nice steak house asked me if I wanted A1. When I said no, he said "good choice" wtf?

 

:leavesapartmentonmissiontoBrunos:

 

Anyone ever have Kobe (Wagyu) beef? Is it all that it's cracked up to be?

 

You mean these kinds of steaks?

 

I've had it a few times. You notice the taste difference more in the filets than the strips or sirloins. Unless you are trying it once or you really like it, its not enough to justify the price difference.

 

I can't eat a bloody steak. Gotta be medium to medium well for me. What's the deal with eating rare to med. rare steak? It's probably more tender, but shit...all that blood? Yuck! I date a chic who liked her steak basically rare! Her daddy worked at steakhouse. I ate at a 4-5 start restaurant and I really tried to eat it the way the chef recommended it, but my brain couldn't take it and had to send it back three times. The spit that was in it made it taste that much better

So tell me, what's the whole idea, fascination, etc.. with eating a steak bloody? I'm really trying to understand.

 

There was this one chick in Denver who tried Kobe's beef, but she wasn't too happy about it.

 

Yeah, she was told dark meat is more flavorful. I guess she prefers the white meat.

 

Well, he gave it to her well done, but supposedly it still came out bloody and end of hijack

 

Soy
Worcestershire Sauce
black pepper
lime juice or orange juice or papaya
liquid smoke
cuman

cook it right!!!

 

I pound it

 

either acid or Papain (this is a peptidase from papaya that breaks up the muscle fibers to make it more tender...works the same as acid, but much faster)

 

its jucier, more tender, and tastes better. Personally I dont like mine extremely bloody, but a little blood is good.

 

I am talking about using it as a marinade, not as a dip/sauce. I usually use this marinade on filet mignon and top sirloin and the taste you get after grilling them is totally different than dipping the steak in A1 sauce. If you haven't tried it, give it a go.

 

Soda/pop/whatever also works. Coke for steaks, sprite for pork and chicken.

 

No love for Dr. Pepper ??

 

Don't give away my secret recipe

 

 

The only beef we need to tenderize is a flank stake. (for that we use a spicy bulgogi marinade (Korean marinade).

The rest of the beef is already a very good cut of meat so it doesn't need it.

 

i jab it with a fork a few times, then put it in a plastic container with some zesty marinade from wegmans. I like A1, but with that marinade you really do not need anything else.

 

I usually just sprinkle some Montreal steak seasoning on there or just some salt/pepper.

I marinade chicken, but not steak. Medium rare all the way!