Thank you. Meat should taste like meat, Beer should taste like beer not a pumpkin latte.
Marinating Steak
- Thread starter ToSlow
- Start date
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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