Marinade Question

Discussion in 'Food & Cooking' started by grande, Jun 12, 2014.

  1. grande

    grande

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    Hello all,
    I'm working up a steak marinade recipe for home use & was wondering about a couple of things:
    1.Wine in marinades, raw vs. cooked. I've seen recipes for both, any one have any thoughts?
    2.Papaya or pineapple as a tenderizer. I've never used it, I've heard it can make meat mushy. Any input?
    Thanks in advance!
    Grande
     
  2. teamfat

    teamfat

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    In my opinion, it depends on the steak. The better cuts like ribeye and strip need no help. Sirloin I do tend to marinate if cooking as a steak, flatiron chuck is a great candidate for Italian, Korean, Vietnamese, etc. style flavors. Think ginger, lemongrass, garlic, rosemary, chilies as some of the primary flavors to start with. What sort of flavors do you have in mind?

    mjb.
     
  3. phatch

    phatch Moderator Staff Member

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    Are you going to grill it? Do it in the pan with a sauce? 

    In general, I think steak should be about the steak and most marinades interfere too much with what the steak features best. My favorite steak treatment is to rub it with some garlic paste, brush on a little soy. After about 30 minutes, wipe off the garlic. Salt and pepper the steak and grill. or pan cook. Save the wine for a pan sauce. 

    I'd consider a rub over most marinades. Something like, 1 part garlic powder, 2 parts onion powder, 1 part mushroom powder (Grind dried mushrooms) 1 part or to taste of a mild ground chile like New Mexico or California, salt to taste.   You could shift the flavor as needed from there to suit various cuisine styles. 

    I like how mushroom powder reinforces the meatiness without giving itself away. 

    Stay away from tenderizer with steak. It won't help a low grade steak and ruins good ones.
     
    Last edited: Jun 13, 2014
  4. grande

    grande

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    I wanted to try some cheaper cuts on the grill, i figured tgey could use all the help they could get. I like the mushroom powder idea, especially because i don't really like soy or worchestershire sauce in marinades.
    Definately for grilling, steak in a pan i just do s&p and maybe thyme or rosemary... wiyh the grill i wanted to try something else since i'm not worried about a pan sauce.
     
  5. phatch

    phatch Moderator Staff Member

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    Slice it super thin, grill Korean style. It's so thin it will be tender.