Kimber45":2tfootz0 said:
Suitable to a timed competition format, but incorrectly labeled as a "marinade". Essentially, it's a dry-brine, without long enough time to allow salt/sugar to penetrate meat & disperse throughout the tissue.
Ok I need some tips
- Thread starter RUGER
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Suitable to a timed competition format, but incorrectly labeled as a "marinade". Essentially, it's a dry-brine, without long enough time to allow salt/sugar to penetrate meat & disperse throughout the tissue.
RUGER":2097ty3r said:
Tenderness has nothing to do with application of marinade or not. A marinade imparts flavor. The ability of the meat to absorb salt, distribute it throughout the tissue, and hold moisture is what dictates tenderness. It's also a matter of the steak marbling, grain of the muscle tissue, and amount of connective tissue fibers in the meat.
A Porterhouse will naturally be more tender than a chuck roast. It has less connective tissue, and all the muscle fibers orient in the same direction. The strip steak will be tougher than the tenderloin side, but still more tender than say a sirloin. You use a marinade on thin, stringy meat that'll cook quickly (flank steak) for dishes with a lot of flavor. Think fajitas. You can also use a marinade where the marinade serves as a braising sauce for a long-cooked piece of meat (roasts, stews, etc.)
As for a marinade, it's counterproductive in this case to cooking a nicely cooked steak. It makes the meat soggy, for one. It also has "tenderizing" components to it (acid, salt, & sugar) that will make a mushy consistency. With all the liquid, it'll cause the meat to almost boil itself before it develops a good char and crust. Plus, all the sugars in the marinade will caramelize & possibly burn on the meat.
Once you have a dry piece of meat, then you can cook it under high heat, develop a good sear, and finish roast it for a perfectly cooked center.
Salt it, let it rest (and come to room temperature), high heat sear, hot roast, let the meat rest again....the center will be warm & red, and you'll have a properly cooked fine steak.
tafkap laid it out pretty good but will add, when picking out steaks look for even fat distribution throughout, marbling doesnt account much for tenderness only flavor and lubrication but even marbling is a trait of a tender cut. seasoning while the steak is laid out to get to room temperature(for at least 30-45 minutes) the seasoning is drawed into the meat and you will end up with a better seasoned steak. searing a steak does not lock in juices, it is for texture and appearance only and to some degree flavor.
TAFKAP":3m7uik95 said:".....and to some degree, flavor"
PSHHHH! I SAY!
Monsieur Maillard and his "reaction" beg to differ!
Some people........
I read that in the voice of Alton Brown.
Well thanks guys, my cooking temps / times was apparently what I was doing wrong.
Did a little practice run last night.
I started with 2 T-Bones from walmart. They were reduced and I got them for like 6 bucks each.
With that being said I know a T Bone is not a ribeye and is not a fillet so the quality (tenderness) will not be the same.
One side of a T Bone will be good regardless of how you screw it up. That is the side the fillet comes off of (don't know the proper names and stuff)
Laid the steaks out about 3 hours before doing anything to let them get to room temp.
Made me up a "rub" of sorts.
Just played around with it.
Tony Chachere's, garlic powder, kosher salt and lots of black pepper.
Sprinkled it all over both sides of the steaks and then for good measure I put about 10 drops of worcestershire sauce on the top of each steak. (I love that stuff)
I did this about 30 minutes before I put them on the grill.
Put about 8 pounds of charcoal in the grill and fired it up. Let it get RIGHT. Don't have a thermometer but might invest in one.
Threw my wife's steak on and let it sit for 5 minutes. (She likes her steaks ruined)
Flipped her steak and threw mine on and let mine sit for 2 minutes.
Flipped my steak and let it sit for the remaining 3 minutes so hers and mine would be done at the same time (this was 1 minute too long for mine)
Opened the top of the grill and slapped 2 pats of real butter on top of each steak.
Let them sit while I got a plate and aluminum foil from the kitchen.
Took each steak up individually and wrapped in aluminum foil and let them rest while we prepped our baked taters.
After 6 minutes I opened up the steak and sliced it up into bite size pieces.
Probably the best T Bone I have ever cooked.
Hers was what I call well done and mine was about like med well. It was pink in the middle but not the red that I like. Still good though.
Definitely more tender than before.
I think I am ready for ribeyes again.
I do wish I knew what the temp was on the grill so I could have repeatability but I know it was way hotter than I have ever threw a steak on and just left it before.
Did a little practice run last night.
I started with 2 T-Bones from walmart. They were reduced and I got them for like 6 bucks each.
With that being said I know a T Bone is not a ribeye and is not a fillet so the quality (tenderness) will not be the same.
One side of a T Bone will be good regardless of how you screw it up. That is the side the fillet comes off of (don't know the proper names and stuff)
Laid the steaks out about 3 hours before doing anything to let them get to room temp.
Made me up a "rub" of sorts.
Just played around with it.
Tony Chachere's, garlic powder, kosher salt and lots of black pepper.
Sprinkled it all over both sides of the steaks and then for good measure I put about 10 drops of worcestershire sauce on the top of each steak. (I love that stuff)
I did this about 30 minutes before I put them on the grill.
Put about 8 pounds of charcoal in the grill and fired it up. Let it get RIGHT. Don't have a thermometer but might invest in one.
Threw my wife's steak on and let it sit for 5 minutes. (She likes her steaks ruined)
Flipped her steak and threw mine on and let mine sit for 2 minutes.
Flipped my steak and let it sit for the remaining 3 minutes so hers and mine would be done at the same time (this was 1 minute too long for mine)
Opened the top of the grill and slapped 2 pats of real butter on top of each steak.
Let them sit while I got a plate and aluminum foil from the kitchen.
Took each steak up individually and wrapped in aluminum foil and let them rest while we prepped our baked taters.
After 6 minutes I opened up the steak and sliced it up into bite size pieces.
Probably the best T Bone I have ever cooked.
Hers was what I call well done and mine was about like med well. It was pink in the middle but not the red that I like. Still good though.
Definitely more tender than before.
I think I am ready for ribeyes again.
I do wish I knew what the temp was on the grill so I could have repeatability but I know it was way hotter than I have ever threw a steak on and just left it before.
for checking grill temps on my grates I use a a infrared thermometer. just point and shoot.
by "wrapping" those steaks hot off the grill they will continue to cook. i always just lay on a plate and "tent" them. just loosely lay the foil over the plate and make a tent. this will let the steam escape and they wont continue cooking but keeps them warm for the 5 minute rest period.
BamaProud":8mnfbmlf said:TAFKAP":8mnfbmlf said:".....and to some degree, flavor"
PSHHHH! I SAY!
Monsieur Maillard and his "reaction" beg to differ!
Some people........
I read that in the voice of Alton Brown.
As you should've. Bonus points for the image of a cameraman in a beret, pressed into service as a background cutaway actor
Comments:
1) Season your meat when you lay it out. No need to bring it to room temperature, THEN season it. The longer you allow for the salt to draw out the moisture, then the steak to reabsorb the salty brine, the more thorough the seasoning will be. When you're ready to grill, pat the surface moisture off the steaks so that they're dry.
2) If you want worcestershire sauce, try mixing it with melted butter and apply it after you're done cooking the steak.
3) Ditto on the comment about wrapping in foil. Transfer to a hot (or warm) plate, loosely tent in foil, if at all.
If you use custom, hand-cut meat more than 1½" thick, you'll need to let the steaks finish cooking on indirect heat or in the oven.
1) Season your meat when you lay it out. No need to bring it to room temperature, THEN season it. The longer you allow for the salt to draw out the moisture, then the steak to reabsorb the salty brine, the more thorough the seasoning will be. When you're ready to grill, pat the surface moisture off the steaks so that they're dry.
2) If you want worcestershire sauce, try mixing it with melted butter and apply it after you're done cooking the steak.
3) Ditto on the comment about wrapping in foil. Transfer to a hot (or warm) plate, loosely tent in foil, if at all.
If you use custom, hand-cut meat more than 1½" thick, you'll need to let the steaks finish cooking on indirect heat or in the oven.
BamaProud":1en98va1 said:TAFKAP":1en98va1 said:".....and to some degree, flavor"
PSHHHH! I SAY!
Monsieur Maillard and his "reaction" beg to differ!
Some people........
I read that in the voice of Alton Brown.
haha funny. dont yall have some weather reports to look at and some bacon to fix? :tu:
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Go to Longhorn and order their "porterhouse stake for two YYYUUUMMM..
You will be proud of your work
P.S. I never use stake sauce on a stake, but that sauce they bring to your table with this stake and mix it up at the table in that little bowl with the 400 degree hot stone in it, is killer good
You will be proud of your work
P.S. I never use stake sauce on a stake, but that sauce they bring to your table with this stake and mix it up at the table in that little bowl with the 400 degree hot stone in it, is killer good
Anyone ever marinate steak in lime juice ? I read were its the way to go , I tried it on sirloins three times now and must say ill continue to do so. About 4 hrs at room temp. Can't seem to taste it and it's supposed to tenderize , which I can't say it does not from my results . I season with sea salt and black peppercorn , seared to a nice red rare
. I season with sea salt and black peppercorn , seared to a nice red rareCritterGitter":3gio9ojf said:Anyone ever marinate steak in lime juice ? I read were its the way to go , I tried it on sirloins three times now and must say ill continue to do so. About 4 hrs at room temp. Can't seem to taste it and it's supposed to tenderize , which I can't say it does not from my results
Using lime juice as a marinade is excellent. But don't confuse tenderization with "mushification", where the acid will make a more delicate cut turn mealy due to its breaking down of meat proteins.
Strip steak, ribeyes, tenderloin, or even sirloins won't do well with a citrus juice marinade. Those pieces of meat are stand-alone cuts, that are served by themselves because of their flavors and somewhat delicate texture. When you want to marinade a meat is for stuff like fajitas, Asian dishes, or other "combination" servings where a specific flavor profile is needed, and you're not serving a dish that's centered around the meat itself.
Flank steaks take very well to acidic marinades. Their structure is very stringy, there's no fat, and it's generally quick-cook type of meat. But because it's a more "solid" working muscle, it doesn't break down into mushiness like a ribeye would.
I'd say if you want the lime flavor in your meat, salt & pepper it well before cooking (a good couple hours prior), then slice & finish with a spritz of lime.
CritterGitter":1ctd0m19 said:Anyone ever marinate steak in lime juice ? I read were its the way to go , I tried it on sirloins three times now and must say ill continue to do so. About 4 hrs at room temp. Can't seem to taste it and it's supposed to tenderize , which I can't say it does not from my results
only when i cook stir fry, then its usually rice wine vinegar and thats the only time i will use a liquid marinade on beef.
Mike Belt
Well-Known Member
TAFKAP... I have a few ribeyes in the fridge now trying out your salt/pepper recipe for grilling steaks. Tomorrow they have an appointment with the grill.
Mike Belt
Well-Known Member
They were good but I think I over cooked them just a hair. I liberally liberally salted them and I think I over did it. I'll back off some of that next time.
TN Larry
Well-Known Member
Tried these tips last night, and all that I can say is WOW! We had a calf killed earlier in the year and laid out a pack of T-bones and 2 packs of sirloins. Put Kosher salt and pepper on each side about 11. Forgot to lay them out 2 hrs prior to grilling but got them out of the fridge around 4:45 which was about an hr and 15 mins prior or so. They were close to room temp. Heated the grill as hot as I could get it. Placed them on and timed 3 mins on each side and then 2 mins on each side. Put a butter, garlic powder, worcheister sauce mixture that I came up with over the top and wrapped in tin foil. We made baked potatoes in the oven and turned the oven off when I lit the grill. I put the steaks in the oven for about 15 mins.
They turned out med well to well which is what we like, and by far the most tender and juicy steaks that I ever grilled. Appreciate the advice! I had always cooked them too slow and not got the temp that hot. Lesson learned for steaks.............
They turned out med well to well which is what we like, and by far the most tender and juicy steaks that I ever grilled. Appreciate the advice! I had always cooked them too slow and not got the temp that hot. Lesson learned for steaks.............
