hey anybody got a great steak marinade or rub?

Answer 1

What works really good to me, it take a bottle of zesty italian dressing, worcestershire sause, pineapple juice (to tenderize it), and some Tony's seasoning and marinate it for at least 3-4 hours, but it works best if you can do it overnight.

Answer 2

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.

Answer 3

Whiskey Steak Marinade

1/2 cup whiskey
1/4 cup pineapple juice
3 tablespoons tomato paste
1/4 cup dark molasses
1/3 cup applesauce
1/2 cup brown sugar, unpacked
1/4 cup raisins
1 teaspoon lemon zest
Pinch cayenne pepper
1 rib eye steak
Salsa, as accompaniment

In a large bowl, whisk together the whiskey, pineapple juice, tomato paste, molasses, applesauce, brown sugar, raisins, lemon zest, and cayenne pepper. Then, add the steak to the bowl and let it marinate for 30 to 40 minutes in the refrigerator.

Preheat an outdoor grill. Place the steak on the grill and cook until desired internal temperature. Serve with your favorite salsa.

Answer 4

My favorie marinade for beef is 2 fresh oranges ,juiced,5 splahes of worstichire sauce,spicey mustard,about 2 tablespoons,1 T.spoon granulated garic,3 T. of soy sauce,and 1 a cup of Coke or Pepsi.Throw in some fresh chopped parsely and horseradish if you like a little spice.Put the meat in a plastic bag that can be turned when you remember. (I use a few grocery plastic bags,just doing my part for the enviroment,,,,,so California..Tie it tight enough so that all can be rolled around at your whim ,use a big bowl to catch any leaks.Give it 24 hours and you'll be amazed.

Answer 5

Steak Marinade

I use this on all cuts of meat, use more garlic if you'd like.
1/4 cup olive oil
1/4 cup red wine vinegar
1/2 cup worcestershire sauce
2-3 cloves garlic, minced,to taste

Season steak with your favorite seasonings, combine above ingredients and pour over steak.
Refrigerate 2 hours.

Answer 6

in my opinion, i do not prefer to marinade steaks in a liquid, my decision is a dry rub. you should use Adolphs pro blend alongside with pepper and that i prefer to operate chile powder. I season both section, pierce with fork which permits tenderize the beef and enable that to relax in the refrigerator for a million-2 hours and then enable relax 30 - forty minutes at room temp formerly grilling. continuously surprising to allow steaks come to room temp formerly cooking, something about cooking chilly meats that makes them more durable. relish your steaks. i love the flavour of the beef so i do not soak in a liquid which may make the total steak flavor like the marinade. even as making use of dry rubs you get the flavors from the rub and the flavour of the steak.

Answer 7

beer pineapple juice salt pepper garlic salt seasoning salt and lemon pepper marinate for a couple of hours served this a t many a BBQ is always a winner


PS use the marinade to brush on the steaks or chicken as you cook

Answer 8

Lay your steak(s) on a cutting board. Use a fork to poke holes all over on both sides. Sprinkle garlic powder, onion powder, pepper (or whatever spices you like) over both sides. Rub the spices in. Sprinkle Lea & Perrins over both sides. Place in a plastic bag. Add Italian dressing and beer (depending on how much steak you have).Depending on the cut of steak (tough or tender), let the steak sit (turning occasionally). I have used this process to turn the toughest piece of meat into a tender cut of meat. My theory is that the vinegar in the dressing and the beer tenderize the meat and the additional spices cover up whatever non-tenderness is left. For really tough cuts of meat, let it sit overnight. The meat will be fork tender after grilling.

Answer 9

I use one bottle of my favorite bbq sause, usually kraft hickory smoke, one half a can of coke, and one finely chopped onion. let it set over nite and grill with the same sauce.
If you don't want saucey rub it down with Grill Mates Montreal Steak rub and let it set overnite or half the day and BAM! doesn't get much better than that

Answer 10

1/2 cup fish sauce, 1/2 cup light soy sauce, 3 Tbsp sugar, 3 cloves garlic minced, 1 shallot minced, 1 tsp black pepper


not kidding about the fish sauce. doesn't taste as bad as it sounds