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Saturday, August 14, 2010

Steak Marinade

Porterhouse steak on a grillImage via Wikipedia
Over the years, hubby and I have played with different marinades for meat. I like the store bought bottled kind for chicken and sometimes on pork, but for pork I usually go use a dry rub. However, our thoughts are - if it's a good steak, it really doesn't need much. Let the meat speak for itself.
Cheap beef is a different story. You can (we have) marinated cheap beef for up to 48 hours, and it smells great, but if you don't cook it right, it just doesn't matter. Those special cuts of beef - chuck steak, round steak, even sirloin, have to be cooked low and slow, roasted or in liquid, or flash fried - like a quick stir fry or waved over the grill fires on a kabob - otherwise you get shoe leather.

2 thick cut steaks or your choice, (we like ribeye or T-bone)
McCormick's steak seasoning
course ground black pepper
Kosher salt
garlic powder (1 T. finely minced garlic)
1-2 T. Worcestershire sauce

Lay steaks out on plate or butcher's paper and layer on spices. Sprinkle garlic over meat. Turn steak over and repeat. Put in plastic container with lid and add Worcestershire sauce. Cover and refrigerate until ready to cook.
(When we do thick cut steaks, it's about 5 minutes on first side and 3-4 minutes second side.)
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