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.

--
Shelby Foles, Realtor
Property Systems Real Estate
Foreclosure Specialist; General Sales and Listings
Email:
Phone Direct 678-409-7891
Toll Free 1-877-522-5577, ext 8074
Fax 1-866-458-7444

"Da Chief" wrote in message
...
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.

Good steak needs no marinades. If you want to add a dash of flavor,
sprinkle some Worcestershire sauce on it, then rub some spices and garlic.

As for smoking, you'd want to smoke it just a short time at low temperature
to give it some flavor, then grill it. I've seen smoked prime rib cut and
grilled so you can still have it on the rare side.

As for the Italian dressing, it is not so bad on chicken but I'd never let
it near a good steak.

"Edwin Pawlowski" wrote in message
et...

"Da Chief" wrote in message
...
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.

Good steak needs no marinades. If you want to add a dash of flavor,
sprinkle some Worcestershire sauce on it, then rub some spices and garlic.

As for smoking, you'd want to smoke it just a short time at low
temperature to give it some flavor, then grill it. I've seen smoked prime
rib cut and grilled so you can still have it on the rare side.

As for the Italian dressing, it is not so bad on chicken but I'd never let
it near a good steak. .

.
I agree with Edwin 10 times over. Just a splash of Worcestershire sauce, and
then rarely.
I wouldn't ever use a vinaigrette either.

Kent

On Thu, 20 Dec 2007 00:34:14 GMT, "Edwin Pawlowski"
wrote:

Good steak needs no marinades.

Hear, hear!!
Needs none, and such are an insult to good beef.

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

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.
I tend to agree with the folks who feel no marinade is needed on a good
steak.

But that leaves you without a good option. Here's one. Why not cook
two steaks. One with marinade for SWMBO, and one done the way you prefer.

You can hold your nose as you cook hers. You're happy, she's happy,
everybody's happy.

Mike

--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

Once seen on road signs all over the United States:
Jimmie said a naughty word
Jimmie's mother overheard
Soapsuds? No!
He preferred
Burma-Shave

On Sat, 22 Dec 2007 09:41:01 -0700, Mike Avery
wrote:

You can hold your nose as you cook hers. You're happy, she's happy,
everybody's happy.

Well, except for one steer...

"Every single religion that has a monotheistic god
winds up persecuting someone else."
-Philip Pullman
--
-denny-
(not as curmudgeonly as I useta be)

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.
--
Shelby Foles, Realtor
Property Systems Real Estate
Foreclosure Specialist; General Sales and Listings
Email:
Phone Direct 678-409-7891
Toll Free 1-877-522-5577, ext 8074
Fax 1-866-458-7444
"Mike Avery" wrote in message
news:mailman.1.1198341861.87773.alt.food.barbecue@ mail.otherwhen.com...
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.
I tend to agree with the folks who feel no marinade is needed on a good
steak.

But that leaves you without a good option. Here's one. Why not cook two
steaks. One with marinade for SWMBO, and one done the way you prefer.

You can hold your nose as you cook hers. You're happy, she's happy,
everybody's happy.

Mike

--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith
Once seen on road signs all over the United States:
Jimmie said a naughty word
Jimmie's mother overheard
Soapsuds? No!
He preferred
Burma-Shave

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.

You might be surprised. Most chefs and bakers realize that it isn't
lack of recipes that keeps people from cooking and baking, it's lack of
desire to do so. When asked, the smart chefs and bakers are happy to
share recipes. It makes them good guys. If they don't share, there is
a real chance they may lose a customer. So, be brave, be polite and ask.

Most restaurants use grills that will get to temperatures you'll have
trouble matching at home. We're talking in excess of 1000F. I think
Nonny uses an infrared grill to get there, which is a good approach.

Also, there is a mid-ground between marinades and naked steak. Rubs. I
have used Tex-Joy seasoning for some time and the family enjoys the
steaks cooked with it a lot. I don't know if Tex-Joy is available where
you are, but I am sure there are other rubs or dry seasonings you could use.

I just looked at Epicurean.com and wasn't thrilled by any of the
marinade recipes. I'd rather not leave my steaks soaking overnight in
vinegar or beer based sauces. And I think marinading with steak sauce
and bourbon is a waste of bourbon...... and would mean I'd have to buy a
steak sauce.

Mike

--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

Once seen on road signs all over the United States:
Political pull
May be
Of use
For razor pull
There's no excuse
Burma-Shave

Duh! I hadn't considered the idea of a rub. For some reason my puny mind was
stuck on liquid marinade. Since SWMBO loves the cooking channel, boutique
kitchen shops, etc., I will ask her to look for a dry rub. (while I search
for it as well, but not with her knowledge). Thanks Mike.

--
Shelby Foles, Realtor
Property Systems Real Estate
Foreclosure Specialist; General Sales and Listings
Email:
Phone Direct 678-409-7891
Toll Free 1-877-522-5577, ext 8074
Fax 1-866-458-7444

"Da Chief" wrote in message
.. .
Duh! I hadn't considered the idea of a rub. For some reason my puny mind
was stuck on liquid marinade. Since SWMBO loves the cooking channel,
boutique kitchen shops, etc., I will ask her to look for a dry rub. (while
I search for it as well, but not with her knowledge). Thanks Mike.

Plenty of good rubs available, or make your own. Montreal steak seasoning,
Penzey's Chicago Steak, or just a mix of salt, pepper, garlic, onions,
whatever you like.

On 23-Dec-2007, Mike Avery wrote:

snip a lot


I just looked at Epicurean.com and wasn't thrilled by any of the
marinade recipes. I'd rather not leave my steaks soaking overnight in
vinegar or beer based sauces. And I think marinading with steak sauce
and bourbon is a waste of bourbon...... and would mean I'd have to buy a
steak sauce.

Mike

--
Mike Avery

Only "Joy of Cooking" of all my books treats "marinade" as a subject
by itself. I quick query of "The Recipe Source" came up with 287
recipes for marinade. Some of those look pretty interesting.

Joy of Cooking mentions papaya as a tenderizer, but does not explain
why it works as a tenderizer as opposed to other ingredients.

If you're not otherwise aware of it, here's a link to a good explanation
of how tenderizers work;

http://www.wisegeek.com/how-do-meat-...izers-work.htm

I personally don't know shit about either meat tenderizing or
marinades in general and would like to learn a little about it. But
I have no desire to play guessing games or delve into old wives
tales.

Please feel free to share whatever you learn.

--
Brick(Youth is wasted on young people)

"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.

Personally, I would never marinate a steak. Let it come to room
temperature, wipe it with EVOO, dust it with s&p and garlic powder, grill
over a very hot fire, flipping once. ENJOY!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

Brick wrote:

Joy of Cooking mentions papaya as a tenderizer, but does not explain
why it works as a tenderizer as opposed to other ingredients.


That one I can take a stab at. Papaya has an enzyme it called Papain,
that is the active ingredient of a number of commercial meat tenderizers.

I avoid it, as it can change the texture of the meat more than I like.
If the meat is tough, it shoulda been barbecued low and slow.

Mike


--
Mike Avery mavery at mail dot otherwhen dot com
part time baker ICQ 16241692
networking guru AIM, yahoo and skype mavery81230
wordsmith

Once seen on road signs all over the United States:
This cream
Is like
A parachute
There isn't
Any substitute
Burma-Shave

On 23-Dec-2007, Mike Avery wrote:

Brick wrote:

Joy of Cooking mentions papaya as a tenderizer, but does not explain
why it works as a tenderizer as opposed to other ingredients.


That one I can take a stab at. Papaya has an enzyme it called Papain,
that is the active ingredient of a number of commercial meat tenderizers.

I avoid it, as it can change the texture of the meat more than I like.
If the meat is tough, it shoulda been barbecued low and slow.

Mike


--
Mike Avery

The point I was trying so unsuccessfully to make was that "The Joy
of Cooking" book didn't explain anything that would help one to
understand the principles of tenderizing or any of the physical principals
involved. (It didn't provide an Alton Brown type of explanation).

Alas, my library skills suck and all past references I read are now lost
in the limbo of time.

--
Brick(Youth is wasted on young people)

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.