Do you marinate your steak?
- Firegoat Jun 9, 2013 07:46 AM
I have always been a minimalist steak cooker. Salt/pepper perhaps. Brisket, yes I marinated the crap out of that. But otherwise not much.
I admit I've fallen in love with Daddy Hinkles wet/dry marinade. Love the original flavor. Southwest is good but can be a little overpowering. I've found myself doing steaks, even hamburger patties with the stuff. I think it tastes delicious, but I have to wonder if I've fallen off of some culinary cliff and perhaps that is something that is just "not done" by those in the know. I have another friend who swears by the Jack Daniels wet marinade as well.
I guess I'm second guessing it because I remember when everything was marinated in Italian dressing when I was a kid, then later grew up and read that it actually was not a good idea. On the other and I'd love to audition for Masterchef and break out some Hinkles. Thoughts? I doubt I'll give it up, but I know it's probably not very foodie (hate that term) but it tastes so good.
re: Philly Ray
Here are the ingredients for the wet marinade:
Water, Hydrolyzed Soy and Corn Protein, Salt, Corn Syrup, Vinegar, Caramel Coloring, and Citric Acid as a Preservative.
Salt, Sugar, Garlic, Onion, Black Pepper, Paprika, Celery Seed, Red Pepper, Papain, Turmeric and Less Then 2% Soybean Oil and Calcium Silicate to Prevent Caking,
Note "papain" in the dry rub.
The wet sounds pretty benign, so most of the flavor might come from the dry rub. Hydrolyzed Soy Protein is often called "MSG in Disguise." Not making any statement about MSG (doesn't bother me), but just providing info. Not sure why they need caramel coloring except to make it brown.
But anyway, I agree - if you like it, do it! You might save $ by mixing up your own, better wet with water, MSG, salt, sugar, and a little vinegar, but that might be a pain and tough to get the proportions right.
when it comes to prime striip, porterhouse or tbone I don't touch it other than to do a salt and pepper crust before it hits the grill. when it comes to cheaper cuts, I pretty much always marinate (london broil, tips, chuck, etc.). I'm certainly not sure I'm right but my gut feeling has been you can't improve on great beef and should just get out of it's way.
I marinate London broil, skirt steak, flank steak, and eye round steak. I leave NY strip and ribeyes alone.
depends on the steak,
Porterhouse, NY strips, rib eyes, filet's etc just get a little salt pepper, maybe a rub with olive oil if I want to gild the lilly.
flank/skirt/london broil almost always gets a rub of some kind or a marinade
chuck roast steaks gett marinaded or braised
I gotta chime in with the others, a cheap tough cut - you can rudely abuse it. if starting with a nice cut, use the soft gloves.
but then again, as Ray says: if you like it....
if at my table you pour ketchup on it may be your last time there, but in your own house, go crazy.
flank, skirt, chuck, round, sirloin get heavy treatment. (and even the sirloin depends on that particular cut)
re: hill food
"I gotta chime in with the others, a cheap tough cut - you can rudely abuse it. if starting with a nice cut, use the soft gloves."
Think Pat Summerall shouting, "It's good!!!', durin' a Super Bowl. "Ladies and Gentleman, hill food's goin' to Disneyland!"
A fine, aged steak gets salt and an hour or so on the counter before getting the privilege of getting grilled over some oak wood. Caress it like you would the love of your life.
A cheap cut, hell, do whatever you want. It's even OK if you never call it back. "It was just for the fun, sweetheart. Oh, and can you do me a favor and not be here in the morning?"