Marinating Steak

Not everyone is a classic GTAM baller 100% of the time with only top shelf cuts that just need "salt and pepper".... only top shelf beer, only top shelf whatever. Won't touch it otherwise.... purist.

Cheap or otherwise disappointing cuts will benefit from marinating (technically not tenerizing but lets call it tenderizing like). Maybe your SO comes home from the grocery store with thin crappy cuts that were on sale, maybe budget is a factor, who knows. It has its place and there are places where it is the wrong way to go. A caution though, anything acidic will make the steak mushy if left for too long.

But lets be fair, if you just want to taste the meat, don't put anything on it. Salt and pepper, steak spices, whatever, adds flavour, maybe subtle depending on how much is put on but it adds flavours.
 
Salt, pepper, I like a touch (seriously just a sprinkle) of Garam Masala sometimes, cook it medium rare. I won't buy any cuts less good than Top Sirloin personally, so if you're buying flank steaks, then you're definitely going to want to marinate them in something. If I have to, it's a bit of Worcestershire, some soya sauce, lots of pepper. Alternatively, serve with chimichurri or cracked black pepper sauce.

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ToSlow said:
I’m looking at marinating steak, honestly something I’ve never done before.

Any suggestions on ingredients?

And preparation?

Thx
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Take steak out of fridge and bring to room temp (45min to 1hr). Light covering of olive oil then a bit of coarse salt, fresh ground pepper. On BBQ or stove, heat up cast iron pan put in dollop of butter and when it just starts to bubble put in the steak and cook for 3-4min per side depending on thickness, then flip. Feel free to spoon the butter on top of the steak while cooking.

When done cooking remove steak from pan and let it rest on a cutting board for 5 minutes.
 
This thread did not disappoint. Thank you all for your contributions.

Got nothing else to add. Good cuts are grilled and lightly seasoned. Cheap stuff is marinated in soya sauce and some Montreal steak spice in the fridge for the better part of a day.

Pan fried when I haven’t shovelled the deck from the snow and the flip flops won’t cut it for in and out of the house.
 
backmarkerducati said:
Not everyone is a classic GTAM baller 100% of the time with only top shelf cuts that just need "salt and pepper".... only top shelf beer, only top shelf whatever. Won't touch it otherwise.... purist.

Cheap or otherwise disappointing cuts will benefit from marinating (technically not tenerizing but lets call it tenderizing like). Maybe your SO comes home from the grocery store with thin crappy cuts that were on sale, maybe budget is a factor, who knows. It has its place and there are places where it is the wrong way to go. A caution though, anything acidic will make the steak mushy if left for too long.

But let’s be fair, if you just want to taste the meat, don't put anything on it. Salt and pepper, steak spices, whatever, adds flavour, maybe subtle depending on how much is put on but it adds flavours.
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For me there is no point in using junk cuts of beef as a steak dinner. If I’m having a steak, it’s going to be a real steak, cooked as a good steakhouse would cook it.

I’m not against cheaper cuts, but I think they go into other beef dishes. Fajitas, Phillies, stew, chili, borgonion etc - not as a mediocre second choice over a good cut.

I’d rather dine on a nice pork chop than a cheap steak cut. The pork will be more culinary pleasing and about 1/2 the cost of cheap steak cuts.
 
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