Marinating Steak

Lightly olive oil. Salt and pepper. Cover.2 or 3 hours in fridge. Take it out half hour before cooking. Preheat oven to 350. Sear it quickly in cast iron pan. Oven in a fresh pan for about 10-12 min. Internal temp of 130 for med rare. Let it rest for a few min covered in foil before serving.
 
There are literally a couple hundred recipes .
My go to is a version of chimmichuri an Argentinian thing , whole bunch of celantro all chopped fine , mix with a bunch of mashed garlic and course salt and olive oil . Slather on both sides of the steak and put it in zip lock bag for a couple hours , or over night or two days . Cast pan , (bbqs dry out steak out unless they are thick) ,
The timing is critical , get cast pan screaming hot , throw in pat of butter , it should sputter and smoke , steak in one minute ( time it) flip for one minute , then cast pan straight into a three fifty oven for five mins . Out of oven and out of pan onto a plate and throw foil over and let sit seven to ten mins . Slice cross grain and serve with some extra chimmichuri as a dipping sauce .


Sent from my iPhone using GTAMotorcycle.com
 
Wingboy said:
Lightly olive oil. Salt and pepper. Cover.2 or 3 hours in fridge. Take it out half hour before cooking. Preheat oven to 350. Sear it quickly in cast iron pan. Oven in a fresh pan for about 10-12 min. Internal temp of 130 for med rare. Let it rest for a few min covered in foil before serving.
Click to expand...
I think I’m going to try this recipe, seems quick and easy.

I don’t have a lot of ingredients at my place being up north
 
Don't even bother cooking a decent (expensive) cut of beef without a thermometer. You'll be very lucky if you end up undercooking it if you're aiming for a proper medium-rare.

Also consider reverse searing. This is for roasts, but the principle works for steaks as well (I go up to 250F for steaks):
 
A good quality piece of steak i usually dry brine.

so i get it out of the package, tamp it dry with paper towel, sprinkle a good pinch of kosher salt on either side and have it on "cooling" rack in the fridge for at least 3 hours... up to say 24 hours.

Get it out of the fridge about an hour before cooking, tamp away the moisture and salt that might be left.

Fresh ground pepper, garlic powder and grill at decently high temps till you can get the right internal temp (i usually got for 135-140)

* chefs kiss *
 
A little bit of salt,pepper, fresh chopped garlic and fresh chopped rosemary. I pretty much only grill nice thick (1”-2”) rib steaks. Sometimes I’ll get a prime rib when they’re on sale and cut them myself closer to 2”. My showstopper side are sautéed mushrooms in butter with a bit of salt and pepper. Halfway cooked, add some worstershire sauce and reduce down until nicely browned.
 
crankcall said:
There are literally a couple hundred recipes .
My go to is a version of chimmichuri an Argentinian thing , whole bunch of celantro all chopped fine , mix with a bunch of mashed garlic and course salt and olive oil . Slather on both sides of the steak and put it in zip lock bag for a couple hours , or over night or two days . Cast pan , (bbqs dry out steak out unless they are thick) ,
The timing is critical , get cast pan screaming hot , throw in pat of butter , it should sputter and smoke , steak in one minute ( time it) flip for one minute , then cast pan straight into a three fifty oven for five mins . Out of oven and out of pan onto a plate and throw foil over and let sit seven to ten mins . Slice cross grain and serve with some extra chimmichuri as a dipping sauce .


Sent from my iPhone using GTAMotorcycle.com
Click to expand...
FWIW Chimichurri was named after the Irishman that first made it. He was Jimmy McMurry but the Argentinians couldn't pronounce his name.
 
Haven’t had a good steak in a while.

Prices have gone insane over the last year.

Where do y’all source your meat?
 
There's one on Upper Centennial, and another just outside Port Dover.
Filet (cut to your favorite thickness) highly recommended.

Home

We specialize in small herd, high care beef that is never fed antibiotics, is fully traceable and is the first tenderness tested beef in Canada. In addition to beef, we also offer local chicken, pork and turkey.
vgmeats.ca vgmeats.ca
 
Pretty hard to beat Costco for value . Highland farms in Hamilton is a close second , you can also get some good sales if you watch for it . Oakvilles Finest Butcher on Speers rd will get you the best prime and AAA available but it will cost you a fortune ( if you don’t do it often it’s pretty awesome) .
I’ll buy cuts depending on what we want to do with them. Marinade is for lesser cuts to make them better , prime should see salt / pepper , maybe some rosemary. Save marinades for AA and under . Don’t discount the idea of long braise either, cup of red wine , some onion and garlic , slow cooker for 3/ 4 hours , throw in some mushrooms in the last hour .


Sent from my iPhone using GTAMotorcycle.com
Forum Sponsor
 
You must log in or register to reply here.
Back
Top Bottom