Got any good ideas for a Steak marinade or Rub?

Question

I love red meat!!!!!!!! Who here has a real good recipe from anything to a Tri-Tip Rub or a Sirloin Marinade. And please no pretenders, we know who you are, you BBQed last Sunday for the first time and now think your a Chef. HA!

Answer 1

HI-
My personal favorite is kinda new. A1 Chicago Steakhouse Marinade. I found it best to dilute with a little water, put in a zip-lock bag, and marinate overnite. But if you stick the meat with a fork all over before you marinate it, it will marinate much faster. Depending on your taste, the fork meathod works in about 1 hour, it also will make the meat more tender. You can get the A1 at any grocery store, they also have different flavors, but I like the Chicago style best. Good Luck

Answer 2

Personally, I don't like to marinade steaks in a liquid, my preference is a dry rub. You can use Adolphs seasoned blend along with pepper and I like to add chile powder. I season both sides, pierce with fork which helps tenderize the meat and allow that to rest in the refrigerator for 1-2 hours and then let rest 30 - 40 minutes at room temp before grilling. Always best to let steaks come to room temp before cooking, something about cooking cold meats that makes them tougher. Enjoy your steaks. I like the flavor of the meat so I don't soak in a liquid which would make the entire steak taste like the marinade. When using dry rubs you get the flavors from the rub and the flavor of the steak.

Answer 3

Steak Marinade

1 tablespoon olive oil
1 clove garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon vinegar
1 teaspoon mustard
1 tablespoon soy sauce
pepper

Mix all ingredients together and place steaks into freezer bag with marinade,preferably overnight
2 servings

Answer 4

I love red meat too!!! A rub that I like to use is seasoned salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper. Rub that all over your meat and sear it in some butter. Then after the meat is done to your liking, take out the meat, keep it warm on a plate, add some red wine to the pan to deglaze. When there's a couple of tablespoons left in the pan, add some balsamic vinegar, a little honey, and couple shakes of Worcestershire sauce. Let that reduce to your desired consistency and pour that over the steaks. Let me know what you think.

Answer 5

Keep it simple.

Acid: red wine - 1 cup
Oil: olive oil - 1/4 cup
Salt & Pepper to taste - up to 1 tsp each.
Rosemary leaves (1 tsp) or a sprig

Optional:
onion (diced or flakes)
garlic (granulated or finely diced)

Mix well, put beef into a ziploc back with marinade and let it do its work for 4 to 24 hrs in the fridge.

Answer 6

Go for the argentinean style. Just rub the steak with salt and a little pepper a couple of hours before BBQ. The salt enhances the meat flavor and keeps it juicy. Yummy.

Answer 7

take some reduced sodium soy sauce,Tsp ketchup,water and black pepper.olive oil

mix ingredients together except oil
soak the steak for an hr. then drain

coat the steak in the oil and throw right on the hot grilling rack
cook medium well for best results.(4 year chef)

Answer 8

I have always used Italian dressing and soy sauce.
mix equal amounts of both and then marinate your steak in it for a few hours before you grill
you can then put the leftover marinade in a medium saucepan and saute mushrooms in it
Make sure you use a good Italian ( I like Kraft)

Answer 9

Garlic Steak Marinade
1 London Broil
1 clove garlic, crushed
1 sm. onion, chopped
1 sm. bottle Lea Perrin steak sauce
1/2 c. lemon juice
1/2 c. vegetable oil

Mix garlic, onion, steak sauce, lemon juice and vegetable oil. Marinate London Broil overnight and grill.

Answer 10

Chile-Rubbed Skirt Steak Tacos

Makes 8

2 cloves garlic

1 tablespoon plus 1/2 teaspoon coarse salt

2 tablespoons chile powder

2 tablespoons light-brown sugar

2 teaspoons smoked or sweet paprika

1 teaspoon ground cumin

1 teaspoon freshly ground black pepper

1/2 teaspoon instant espresso powder or very finely ground coffee beans

1 1/2 pounds skirt steak

Eight (6-inch) corn or flour tortillas

Salsa

Fresh cilantro sprigs, for serving

Grated jack cheese, for serving

Sour cream, for serving

Shredded iceberg lettuce, for serving

Lime wedges, for serving

1. On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.

2. Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.

3. Preheat oven to 350°. Wrap tortillas in parchment paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.

4. Preheat grill pan or outdoor grill over high heat. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.