salt and pepper

i always use texjoy steak seasoning on both sides about 30 min. before grilling.

raidernarizona, here is the recipe for the backstrap:

1 cup cooking oil
2 tablespoons each - soy, worchester, & teriyaki sauce
1 teaspoon salt, one of black pepper
4 oz blue cheese - crumbled up
2 tablespoons Folgers coffee crystals

Blend it all up - looks like motor oil and water - light brown - cut the backstraps into 1" thick steaks - soak them in this marinade overnite -

DO NOT OVERCOOK! I had a hot fire and cooked 2 minutes on each side.

I'm going to try this marinade on beef steaks now.

And if you're cooking ribeye's....don't forget the raw horseradish on the side!

Fresh cracked pepper and kosher salt.


Let the flavor of the meat stand on it's own.


"Steak" and "marinade" do not belong together.

If I cook the meat on it's own..I do it clean, with nothing on it at all..no pepper, no salt...

STEAK MARINADE? What are you talking about. Steak doesnt need marinade. If anyting, leave in some dark beer for a few hours. Then a little salt, pepper, garlic and you're ready to go.

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If anyting, leave in some dark beer for a few hours.

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Uhhh, that'd be a marinade. Seasoning with things like salt, pepper, garlic salt, and other dry seasonings does not constitute a marinade.

Ag83..Ummmh no.

I said "IF ANYTHING". And we may be debating semantics, but I do not consider beer a marinade - its more of a tenderizer. A marinade usually is some sort of sauce, like worchestershire, BBQ sauce, etc. If I had said to soak it in water for a few hours would that have been a marinade?

If so, my post should be amended to read that steak should not be marinated in anything other than a dark beer.

Here is this:

mar·i·nade /n. ˌmærəˈneɪd; v. ˈmærəˌneɪd/ Pronunciation Key - Show Spelled Pronunciation[n. mar-uh-neyd; v. mar-uh-neyd] Pronunciation Key - Show IPA Pronunciation noun, verb, -nad·ed, -nad·ing.
–noun 1. a seasoned liquid, usually of vinegar or wine with oil, herbs, spices, etc., in which meat, fish, vegetables, etc., are steeped before cooking.
2. meat, fish, vegetables, etc., steeped in it.
–verb (used with object) 3. to marinate.


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[Origin: 1675–85; < F < Pr marinado, n. use of fem. ptp. of mariná to cure meat or fish in brine, v. deriv. of marin marine]

salt
pepper
garlic powder
paparika
pinch of chili powder

Main Entry: 1mar·i·nade
Pronunciation: "mer-&-'nAd, ma-r&-
Function: noun
Etymology: French, from mariner to pickle, marinate, probably from Italian marinare
: a savory usually acidic sauce in which meat, fish, or a vegetable is soaked to enrich its flavor or to tenderize it

Beer sounds like a marinade to me.

Serenity Now! I give up. LOL

Lawry's all seasoned salt....NOTHING else!

Do not replace with another brand, it's not the same. It has enough salt & pepper plus a little other stuff.

You can rub it in if you want.

a twist on the above, which i've used for years:

1. soy or teriyaki; i dont use both, though i do also add wors.
2. instead of cooking oil i use olive oil. little better flavor and on a very hot grill makes great grid marks.
3. add a little balsamic vinegar, especially for game meat.
4. seasoning of your choice for a rub.

set in zip loc bag - at room temperature for 2 to 3 hours, or if in the fridge then do it at least twice that. but if you got the fridge route, i do suggest taking it out and letting it get to room temp before cooking (that'll start a whole other line of posts about whether that correct, but who cares).

Thanks Backstrapper!

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If anyting, leave in some dark beer for a few hours.
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Uhhh, that'd be a marinade. Seasoning with things like salt, pepper, garlic salt, and other dry seasonings does not constitute a marinade.

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Agreed.

johnny walker
black pepper
salt

This will be the best steak you ever eat.

1) Freeze thick cut steak (I like T-Bone)
2) Get your grill up to about 500 DEG F
3) Take the steak from the freezer and place it on the hottest spot on the grill.
4) Sear both sides then salt and pepper
5) Move the steak from the hottest spot on the grill to the coolest spot on the grill and let it continue to cook to desired doneness.

I'm dead serious. The steak being frozen allows you to sear both sides and get the desired color without cooking the center. Grills often cook too cool for steak. That is why most steak places cook using much hotter cooking methods. On a grill from thaw most steaks cook too much in the center before the outside has the desired sear that generals most of the steaks flavor. I used to be all about marinades, now I prefer to leave the marinades for the less desirable cuts of meat.

http://www.allegromarinade.com/

i use this on lesser cuts of meat.

for good quality cuts, i use kosher salt, crushed black pepper, and fresh garlic. like someone else said, you don't need marinade on quality meats.

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Grills often cook too cool for steak

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I agree. Thats why I use a big ass hot charcoal fire. If flames are not licking at the steak, its too cool.

Mmmmmmmmmmmmm........steak

I use lump mesquite charcoal and have to remember not to set myself or the steak on fire.

BTW, went down to Hirsch's in Plano this past Saturday and picked up a prime filet and strip. They were magnificent. Bliss....

the freezer trick is the exact opposite of how you should cook a steak. you are going to overcook most of the steak trying to get the center to temperature.

it's a better idea to bring the entire steak up to final temp, like in a 200 degree oven, and THEN sear the outside at 500+ degrees.

this works best for thick cuts like tenderloin.

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Good Steak requires no marinade

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Finally someone said it. I never marinade a steak unless it's a poor quality cut. If you really want a good steak, take an unmarinated steak and rub it with rock salt right before you put it on the grill. Use the same cooking technique by not flipping more than once. Rub the excess rock salt off once cook. This will be by far the juciest and tasiest steak you ever had. I think it's Mediteranean or Lebanese, but damn good. One of my coworkers showed me this at a BBQ one day. I haven't cooked a steak differently since.

Anyone who marinades a steak should have to turn over their "man license".

why would you rub the salt off?

Great - that's all we need, marinade snobs on here. Why not? We already have beer snobs, bowhunting snobs, and artificial lure snobs.

The flavor of a good steak, properly seasoned, and cooked over mesquite coals is pretty tough to beat. I'll be darned if I'm going to belittle folks who like a good marinade for a change of pace. I'll put my ribeyes against about anyone's, but every once in a while I like a shot of allegro w/red wine as a marinade. So sue me.