Kathleen wrote:
Da Chief wrote:

Most often times I do not know that I'm grilling steaks until she
produces the fridge bag with both steaks soaking inside it. She has
agreed to try other marinades and I'm still looking. She has dictated
that it cannot have liquid smoke (agreed) and it cannot be high in
salt (agreed). She further recommended that I get the chef at a local
restaurant, that serves a steak to her liking, to clue me in on his
technnique (not likely to be successful). So until I find it I am
doomed to pleading that she leave mine alone in exchange for not
disparaging her choice. I'm still open to any marinade recipes or
suggested techniques for using the smoker- which I love to use. Thanks.

I agree with Mike A. Use a rub. For the wife, olive oil and liberal
amounts of lemon pepper. For you, olive oil, a little salt and pepper,
maybe a clove of crushed garlic. Rub in, place in separate ziplock
bags, rest at room temp, turning occasionally, for 1 hour. Make sure
you place the rubbed beef well out of range of opportunistic
countersurfing canines.

Grill to desired doneness. Serve with 1:1:1: mix of mayo, prepared
horseradish and reduced fat sour cream.


I agree on the steak preparation and we prefer it char-rare. On the
side, consider serving with some Tarragon butter (1/2 stick butter,
heaping tsp tarragon, microwave and let partially reharden) Serve with
mellon scoop to make a ball of the firm butter on top or beside the
steak.

Other butter seasonings can include salt, garlic powder, crushed garlic
and even horseradish. Experiment and enjoy the variety.

--
Nonny

Nonnymus
A penny saved is obviously a
government oversight.

On 29-Feb-2008, Nonnymus wrote:

Kathleen wrote:
Da Chief wrote:

Most often times I do not know that I'm grilling steaks until she
produces the fridge bag with both steaks soaking inside it

Tell her that you prefer your steak prepared differently and to keep
your steak separate from hers.

She has
agreed to try other marinades and I'm still looking.

Why? Why can't she have her steak the way she wants it?

She has dictated
that it cannot have liquid smoke (agreed) and it cannot be high in
salt (agreed). She further recommended that I get the chef at a local
restaurant, that serves a steak to her liking, to clue me in on his
technnique (not likely to be successful). So until I find it I am
doomed to pleading that she leave mine alone in exchange for not
disparaging her choice. I'm still open to any marinade recipes or
suggested techniques for using the smoker- which I love to use. Thanks.

There is no disputing personal taste. 'SHE' obviously has a mental picture
of what a steak should look like and taste. Our problem as to providing
advice is that we have no idea where she is coming from. What ethnicity
dictates her idea of a proper steak? Nothing in the thread so far gives me
a clue, but I don't remember seeing the original post.

snip the rest

There's nothing wrong with the wife getting a steak the way she wants
it. But, encourage her to leave yours separate or prepare yours to your
liking.

If':
a. She's demanding that you eat steak the way she likes it, you have a
problem.
b. If you're demanding that she eat steak the way you like it, you have a
problem.
c. If you can agree that you like your steaks prepared differently, the
logistics can be worked out.
(1) Assuming she likes the marinade she is currently using, there is no
problem getting 'HER' steak seasoned properly.
(2) Assuming you can manage to keep 'YOUR' steak separate, there
is no problem getting 'YOUR' steak seasoned properly.

d. Unless one of you is a control freak, I don't understand what the
problem is.

--
Brick(Confused)

On Wed, 19 Dec 2007 18:46:20 -0500, "Da Chief"
wrote:

I just finished a fair ribeye for supper that I grilled after marinating in
italian dressing. SWMBO just loves italian dressing and won't eat steak at
home any other way. I on the other hand loathe the stuff as a marinade. She
finally agreed that I could begin hunting around for a marinade we both
might enjoy. I'd certainly appreciate any recommendations, store bought or
homemade. I'm also pondering smoking some steaks, which may be another
solution to that nasty italian dressing. Thoughts on that idea would also be
appreciated.

Here is an approach that wins raves, but is a little heretical (which
of course makes it better). I hear what the purists are saying about
marinading good steaks being a travesty, and in most cases I agree.
But here is a method for cooking Sirloins that once eaten makes it
nearly impossible to go back. It does require a smoker that can also
grill.

Go to your butcher and request on or 2 full center cut Sirloins. Here
is the critical part: 2.25" to 2.5" thick. Yes, that is huge.

Take the steaks home, and trim all the fat, even separating the
sections with silverskin membranes and trim that. Yes I know, you
will then have 1 or 2 large steaks and several "parts" sort of like
tneders.

Take butchers twine, and "assemble" the various parts into
approximately 4" diameter round steaks. For the large ones you
lightly binding them to keep shape. For the "tenders" steaks you will
use a combination of the larger and smaller pieces to assemble the
other 4" bound steaks.

Take a 1 gallon ziplock style freezer back.

Ok so here is the Marinade part.

Place 3 - 4 4" steaks in a bag. Then put in the following
combination:

1 12 oz beer. (nothing as dark as guiness, which has too much
presence, and not any of the water beers - in Texas a Shiner bock is
perfect, or a Negro Modelo, but something in the direction of a Beck
or Harp or even a Bud [which is a little too light], The beer gives
moisture and a hint of grain taste.

1/4 to 1/3 cup of Worchestshire.

8-10 oz of brewed coffee, preferably something better than Folgers.

What? coffee? Once cooked you are not going to taste "COFFEE" but
will detect an undertone of richness in the meat.

Seal taking as much air out as possible. Set in the fridge, turn
after 8-12 hours. I typically marinade these 16 to 24 hours. So just
half and half per side. The marinade wont absorb as much on the side
where the meat rests on the bottom. I actually try to set the bags
upright to maximize the surface absorption.

So here is where things depart on the cooking.

Take the steaks out, pat dry to damp, but not bone dry and season to
your liking. A little (not much) salt and black pepper are fine. Some
of my friend prefer Montreal Steak Seasoning and I will even do that,
but that sometimes sends the purists into seizures.

Many steak chefs will advocate bringing the steaks to room temp. Not
in this approach. This is a 2 stage process. Flash sear over high
heat, then a short smoking period.

I use a ECB Gourmet unit, so I can easily set the lump in the bottom,
then sear the steaks to seal them for 2-3 min per side. Do not burn
them, which is easy to do if the fire is hot.

Then I set up the smoker with hot water in the water pan (you want the
buffer to direct heat, set the steaks on the top grill. Put soaked
hickory or pecan chunks on the coals, then put the cover on. Smoke for
between 20 and 30 min, depending on temp. Measure the temp in the
middle of a steak. 138 to 140 makes a nice medium rare steak. The
coldness of direct from the fridge allows a little more smoking time.
Don't put too many chunks on because heavy fast smoke will be acrid.
You want enough to taste but not overwhelm.

These will not come out barked like brisket, just grilled and roasted
with a smoke finish. They are succulent and rich. Incredible.

I have had $50 steaks at expensive steak houses that would cry if they
were in the presence of steaks cooked with the above method.