Okay, here's one. When cooking steak, do you use. . .?

Question

a dry rub or liquid marinade? Do you do it before you put it on the grill or before to give it time to soak in?

And, while we are at it, what is your favorite cut of steak.

We are liquid marinade (Dale's) well before we grill. And favorite is Ribeye!

We do rub seasonings on before soaking in the Dales. Man, most everyone sounds like they cook a steak that I would love to try!

Bad Byrons Bare Bottom Butt Rub. Strangely enough sound yummy! Bet that would be killer on some country style ribs (aka backbone)!

And, Mike, I never thought about using butter. We'll have to try that.

Answer 1

Bad Byrons Bare Bottom Butt Rub


Won the Nationals last year

A dry powder Place it on top while the other side is cooking

Steak, pork, lamb, chicken or fish

Answer 2

Dry rub. Liquid marinades actually fill in the pores in the meat and cause it to become tougher.

I like a nice boneless strip steak. I coat it in garlic salt and pepper, so that you can barely see the steak...let it sit for about 10 minutes, and dust it on lightly again before grilling....yummy

Answer 3

Chuck eye is just as good a cut for half the price...and if I marinade I have a blend of worchestershire, A1, and secret herbs and spices for 24 hrs berfore cooking...when I dry rub I use a greek seasoning, chopped garlic, onion posder, pepper and a squeeze of lime ove the top

Answer 4

You're my kinda gal. I use Dale's as well, if I'm not concocting my own dry rub or liquid marinade. My favorite cut used to be ribeye, but I've had to go with the NY Strip. The ribeye has too much cholesterol for me, so I have to watch what I eat.

Answer 5

Ribeyes are amazing, and probably my favorite as well.

But, regardless of the cut, one of the more interesting tastes I got from a steak was when I did this...

I soaked the steak in EVOO (Extra Virgin Olive Oil), Creole seasoning, Pepper, Tobasco, Beer, Worcestershire, italian seasoning, garlic salt, and lemon pepper...

Let it sit in there for a few hours, then I baked the steaks in the pan (i used a glass pan to maranade them in) for about 15 minutes...

Then throw them on the grill until they're to your liking.

Had a different flavor to it.

Answer 6

Dale's is a little to salty for me. I generally marinade it for about an hour with some A1 a little Worcestershire sauce and salt ,pepper and just a hint of garlic. My fav. is a ribeye also. Tender.

Answer 7

I will only eat fillet Mignon. Medium rare only grilled in the broiler or the BBQ. I use Grill Mates® Montreal Steak Seasoning, with oregano, and basil flakes. And while I am sharing let me add that I will not eat any meat attached to a bone(though not sure just why)

Answer 8

On the grill I love a nice clean porterhouse. I don't marinade with any name brands I kinda make it up myself. I put salt, Italian dressing, pepper, slices of onions and a little bit of sazon leave it covered in the fridge for about an hour and yum.

Answer 9

Montreal seasoning (dry), Mr. Yoshida's Hawaiian Sweet & Sour Sauce or a combo of 1 part olive oil to 4 parts balsamic vinegar (marianade)

Top sirloin, T-bone

A hint for a quick marianade...use a Foodsaver and the marianade gets sucked into the pores quicker (either with a bag or one of the containers).

Answer 10

We use both... But usually for steak it is a dry rub as the liquid tends to over cook the steak as it almost broils it (and we like it med-rare). I love garlic and my huband loves pepper. My fave cut is also ribeye :) :)