Thank you. Meat should taste like meat, Beer should taste like beer not a pumpkin latte.
Marinating Steak
- Thread starter ToSlow
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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.
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.
Shaman
Well-known member
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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Authentic Chimichurri (Uruguay & Argentina)
Authentic chimichurri from Uruguay & Argentina. Perfect for barbecued meats and as a zesty dressing for salads. Flavor-packed and versatile!
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@backmarkerducati , you pretty much nailed it . Sometimes a lower end cut is priced too well not to give it a go . And pepper and salt on that will be horrible chewy experience. You can eat the whole cow or just ten pounds ,
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410001661
Active member
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.
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.
Mad Mike
Well-known member
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.
Check this place out, although i have not been i heard it's descent prices
Drove by that place the other day.. gonna check it out today or tomorrow. Still finding my way around Georgetown but so far kinda disappointed with the grocery stores.
We found the Mill St cheese store already.
Any suggestions or tips on other places?
If you go down into the glenn, a couple of trendy spots to check out.
Don’t know the names of hand, tiny little village that’s worth visiting
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You'll be happier and healthier with 6 ounces of good meat than 12 of shoe leather.
Fajitas etc. when using cheaper beef cuts are prime examples where marinating can will improve the results. Sounds like an opportunity for a culinary skills uplift to broaden ones horizons... 
It has its place and baller top choice cuts are not it... it is a good skill to add IMO, YMMV.
It has its place and baller top choice cuts are not it... it is a good skill to add IMO, YMMV.
Growing up as a poor white kid on an Ontario farm , where we had beef cattle , mom used everthing except the horns in cooking. I'm a bit spoiled now as we dont have an entire side of beef to use up so we treat ourselves to nicer cuts , however if your going to make me a flank or skirt steak that sat in some chimmicurri all night , I'm not gonna complain. Crappy cuts can get a home on my plate
410001661
Active member
I know many farmers........many white ones........no poor whites ones. Most were Dutch cattle farmers and the others were Greek poultry farmers and those guys were loaded!!!
