OT- Steak marinade

[G6 at Snook, TX]

Gentlemen,

I have to cook a about 12 lbs worth of Sirloin for our church's youth night on Wednesday evening. I don't like the marinade that I use too much and am open to some suggestions. I don't mind anything from the sublimely simple to the complex. My marinade has been rather complex consisting of olive oil, rot gut whiskey, Tony Checherin, Montreal Steak seasoning, and other things. Any suggestions?

Also, I was watching the local weather tonight and it looks like you Wisconsin and Minnesota boys are still stuck in early springtime weather. I have noticed it being a bit coolish for the last few days in that region of the country.

Best with thanks,
G6

 

[Stockdale Dave]

I always use Worchesteshire sauce as a baste. I put cracked black pepper and Montreal Steak Seasoning as I put it on the fire.

 

[Danny in CO]

We like to marinate steaks in Italian Salad Dressing. The vinegar in the dressing make the meat tender, too.

Danny

 

[R Geiger (or)]

Never could figure out why people put stuff on a steak when they cook it. A good steak needs nothing but cooking!!

 

[rodgernbama]

I use Worcestershire and Coke with a little white vinegar. The Montreal seasoning as others have stated, just before you put them on the grill.

 

[old]

I have a number of them but to post them here would be a bit hard to do.

 

[Britcheflee]

Mixture of soy sauce, worchester sauce, montreal steak seasoning - place meat in large zip lock bags and add about 1/2 cup soy sauce, 1/4 cup worchester sauce then after marinating for an our or more remove, then dust with montreal steak seasoning - turn bbq up high and sear (but dont burn) outside, then turn down heat and cook to desired done-ness.
Note: Always let the meat rest for about 20 mins or so before cutting to reduce amount of juice loss.

Lee

 

[Kevin Singleton]

I"m with R Geiger: a good steak only needs a little salt and pepper after it comes off the grill. If you want a salad, make it a side dish! Leave the meat alone! ;>)
KevinDSingleton.com

 

[G6 at Snook, TX]

I have used zesty italian, lemon pepper, and tony's on my chicken and that has gone over real well. Sometimes I substitute cracked pepper for lemon pepper and that seems to work well. I also use a minor variation of this when I smoke a turkey. In both cases I use a roasting pan to hold the juices in. I have had rave reviews on the Turkey.

I am beginning to think a little simplicity on the steaks my be a good idea, but the only thing holding me back is that sirloin is a tougher cut and I think it needs to soak 8-12 hours to tenderize.

Thanks for the ideas. Keep em coming.

 

[Dunk]

http://www.bbqpitboys.com/steak_recipes.html

 

[BULLinAR]

You said it.

Nothing needed.

 

[jiminoystercreek]

I'm with you. a GOOD STEAK SHOULD STAND ON IT'S OWN FOUR LEGS!

 

[missouridave]

Marinade on good beef is blasphomy. And throw the steak sauce out too.

Cook it right and eat it. If it needs additional flavour then it's not worth cooking.

For more tenderness always allow the meat to reach room temperature before grilling. It relaxes the meat. For sirloin, I would let it age in the frig for at least 5 days. That'll help witht the toughness of that cut. And again, let it reach room temp before cooking.

At most, I might just rub in one or two drops of liquid smoke on each one. But nothing more.

I'm partial to ribeye, myself. It's always tender and flavourful. A very good cut of meat.

 

[scrapiron]

I think if you have to doctor up a steak it aint worth cooking have a hamburger.

 

[G6 at Snook, TX]

The thing for me is that I don't like steak much when it stands alone. The taste is too bland, but with some seasoning and marinade I think the taste is increased dramatically, and is quite excellent. For me, the natural taste of pork, and more especially a pork chop or loin is preferable to beef. And I still add some pepper and some salt to the pork chop.

As for the BBQPit boys. I still dial up out here in Snook so that is taking some time to download.

Thanks.

 

[ncpapaul]

Black pepper and lemon juice and make sure to set it out and let it get to room temp before you cook.

 

[R Geiger (or)]

Everone has different tastes and when you are cooking for yourself that is one thing. But other people may prefer theres plain. My wifes adds what she likes on them after I cook them and I have my the way I like them.

 

[G6 at Snook, TX]

I agree, each person has his own tastes. What is funny around these parts is to ask the question if "beans can be included in the chili". I like chili without beans, but I have eaten it with them. Some people get awfully touchy about this issue.

 

[R Geiger (or)]

The real problem about this topic, is that it is making HUNGRY!!

 

[Anonymous-0]

Well, if deep fried bacon is a big thing in Snook, why not deep fried steak? Not. Is the Czech restaurant open again? It had good food. For our steaks we usually marinate in Italian Dressing.

 

[Dunk]

(quoted from post at 17:33:35 06/08/09) I agree, each person has his own tastes. What is funny around these parts is to ask the question if "beans can be included in the chili". I like chili without beans, but I have eaten it with them. Some people get awfully touchy about this issue.

I don't eat chili with beans.

I don't eat but just a few kinds of beans at all.

I will eat some limas, navy, great northerns, and most any peas.

But please, no beans in my chili.

 

[J. Molaski]

(quoted from post at 18:26:48 06/08/09) Well, if deep fried bacon is a big thing in Snook, why not deep fried steak?

I've had deep fried steak - fondue style. Cut the meat into chunks, then put on fondue fork one or two at a time, and throw them in the hot oil. Only takes about 30 seconds or so, and out pops nice, rare, flavorful steak! Dip in a little garlic butter, and, you know the rest.

 

[Bob Harvey]

As mentioned, room temp is a good start, but, sirloin can be a little "sat down hungry, got up tired". I use the wifes tenderizing mallet (with vigor), add some fresh squeezed garlic and some Montreal, BUT only on sirloin! Strangely enough New Zealand- New York cut seems to be awful good (and inexpensive).

 

[SRussell]

If it is a good piece of meat just rub it with Lowery's Seasoning Salt and black pepper/let it come to room temp. before putting on a hot fire 450 approx. If not sure it is tender meat, yes use beer or wine or just lemon jice to tenderize it prior to cooking with seasoning salt only. Offer the steak sauce on the side for those that want it.

 

[gahorN]

.........

 

[gahorN]

Equal amounts of lemon and pineapple juice are natural tenderizers. Coat with FRESH ground black pepper, then cook it on a HOT mesquite fire, searing on both sides then moving it off direct heat to finish. Splash Kikkoman's Soy Sauce on it just before taking it off the fire. Don't tell anyone you're doing this.

You will be the RAVE. Trust me. I'm a lazy abundant and I know how to get something others work hard for... for very little effort. :wink:

 

[G6 at Snook, TX]

The Czech/Tex Restaurant changed owners recently and I have not been to it since the change. I have eaten regularly at Sodolaks Country Inn where the Extra Small Sirloin is 16oz. It will fill you up. When I really feel like spending some cash on a steak, which I do about once a year, I like to go to Bob's Steak and Chophouse in Dallas. Oh, it is so good.

The Chicken Fried Bacon at Snook is better than the concoction at the State Fair of Texas. They throw in some cream gravy too at the Country Inn! No, they don't serve nitro pills or have jumper cables on the ready after eating that concoction.

 

[crimedog]

Our local grocer used something called "Southwest Seasoning" on stuff they put in the case ready to be taken home and cooked. I saw the container it comes in. It is made by McCormick, same folks that make the Montreal seasoning. It too is a dry rub. It was awesome. I have never seen it in the store and the butcher said that they buy it in big containers to use back in the meat dept. If I ask, he hooks me up with a little to take home but I would love to buy some to have at the house.

 

[TheOldHokie]

(quoted from post at 10:45:18 06/09/09) Our local grocer used something called "Southwest Seasoning" on stuff they put in the case ready to be taken home and cooked. I saw the container it comes in. It is made by McCormick, same folks that make the Montreal seasoning. It too is a dry rub. It was awesome. I have never seen it in the store and the butcher said that they buy it in big containers to use back in the meat dept. If I ask, he hooks me up with a little to take home but I would love to buy some to have at the house.

Here ya go:

[u:8ef96d9fd0][b:8ef96d9fd0]Southwest Seasoning[/b:8ef96d9fd0][/u:8ef96d9fd0]

Most of these things are just coarse salt with spices - pepper(red, white, and/or black), paprika, cumin, garlic/onion powder, etc. mixed in.

All I want on my steak is some salt and lots of coarse cracked black pepper. If it needs tenderizing to make it edible it's (un)ground beef.

TOH

 

[G6 at Snook, TX]

Gentlemen, the cooking worked out fine today. The biggest problem was getting the grill hot. It was a long grill that has an inadequate firebox, and you have to pack that thing tight with wood to get the rest of it up to 300-350. Anyhow, the marinade I used on the sirloin was generic olive oil, Worcestershire, cracked pepper and salt, Jim Beam for added flavoring, and that was it. It did the trick. Thanks for the notes and advice.

Man, we could sure use some rain around here. Again.