Apolyton Cuisine: What should be in Ecthy's steak sauce / marinade?

[Boris Godunov]

Never use any wine for cooking that you wouldn't drink. Cardinal rule of cooking.

And Frank's Red Hot Sauce makes anything good.

[MrFun]

Originally posted by Japher
Step 1

Take the chunk of meat, throw it in a zip-lock and cover it with beer. Let marinade for at least 3 hours and no longer than 12.

Step 2

What kind of spices do you have? If nothing than just salt and pepper. Sometimes I'll add a couple shots of soy sauce to the meat/beer mix about an hour before I cook it, or worchteshire sauce. I have a rub I use that uses onion powder, garlic powder, salt, pepper, paprika, cayenne, chilli powder, and ground anise.

Dry the meat with a papper towel before appling the rub. Don't be afraid to message the rub into the meat.

Bring meat to room temp.

Step 3

Cook, preferably on an open flame. High heat to seal the meat than low to cook.

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The idea of a marinade is to start cooking the meat. Acids will do this, but sometime it can just be too strong. Thus, I like to make sure to maximize the penetration of the liquid (as with the oil suggested by Cruddy). The more wet the meat is the less likely you'll over cook it. I find that beer is perfect for a marinade base. Slightly acidic, pentrates/moistens very well, and slightly cooks the meat.

I try to avoid soaking the meat in anything that will actually flavor it too much, or to a point that it no longer tastes like meat, but the marinade. Thus, I use rubs. A dry rub gives the meat flavor without penetrating the whole peice of meat. I have about 50 kinds of spices in my kitchen with which I toy with to create rubs.

I'm trying to find out how many sexual inuendos you have in this post.

[Ecthy]

thanks for all the hints and sexual innuendos!

[Ecthy]

Stuie, that sounds nice but I'm afraid I lack the ingredients, so I'll try Japher's beer approach

[Japher]

Beer ain't just for drinking in mass quantities anymore

[Stuie]

Well, when in doubt, use beer.

[Ecthy]

Heh. One more question: that pounding the crap out of it part... a must?

I'm afraid I followed Japher's steps literally and now have it in the bag and fridge and beer without having pounded it before

[JohnT]

In a few days I'm gonna save and print this thread. Keep it coming!

[Ecthy]

A '99 vet saving a thread by me, never thought I'd live to see the day

[JohnT]

Not to disappoint you, but I have well over 100 threads saved on this computer. And maybe one or three of them are alreay by you, I don't know...

[JohnT]

Actually, I have your thread where you recommended a general history book to read. But it's on the computer at home.

[Japher]

No need to pound the meat. The juices in the bag will tenderize your meat enough...

Man, that does sound bad

[molly bloom]

Pomegranate juice and Worcestershire sauce do a nice job of tenderizing meat.

For marinade spices, try black and white pepper, mustard seeds, Celtic sea salt, coriander seeds, lemon myrtle, mountain pepperleaf, akudjura, wattleseed, ground dried chilli, chopped crushed garlic, or any mixture thereof.

Leave it covered or in the fridge for at least an hour, and try scoring the flesh before putting the marinade on.

The better the cut of meat, the fewer spices required. With a good piece of steak, just use salt and pepper. You could always deglaze the frying pan afterwards if you wanted a sauce.

[Monk]

Hey molly bloom, you're kind of cool. Were you aware of that?

[MrFun]

Originally posted by Japher
Beer ain't just for drinking in mass quantities anymore

Have people forgotten how to use the thumb with the smilies correctly?

it goes like this: