Steak marinade recipe

[tink_n_pooh]

Hi All

We have some filets which I would like to grill for father's day tomorrow and I'm looking for a good steak marinade recipe. Any other ideas how to make this steak be really great are appreciated

 

[Master Mason]

Hi All

We have some filets which I would like to grill for father's day tomorrow and I'm looking for a good steak marinade recipe. Any other ideas how to make this steak be really great are appreciated

By filet, are you talking fielet mingion? If so, why would you want to marinade it? That would just take away the flavor of one of the best cuts of meat.

Either Salt and Pepper only, or a quality rub, Grill it at 400+ for 2 minutes a side, then lower the temp and cook till 120 interal for rare, 130 for med, remove let stand 10 minutes and serve.

 

[Master Mason]

But if you want a marinade

1 cup soy sauce
1/2 cup sugar
4 tbs ground ginger
1 cup water

this will give you a very terriaky (sp) flavor

or

1 cup wine
1 cup red wine vinger
3 tbs chopped garlic
2 tbs lemon pepper
1/4 cup oilive Oil

this is a basque style marinade, I usually use red wine for red meat and white wine for chicken or pork.

 

[tink_n_pooh]

By filet, are you talking fielet mingion? If so, why would you want to marinade it? That would just take away the flavor of one of the best cuts of meat.

Either Salt and Pepper only, or a quality rub, Grill it at 400+ for 2 minutes a side, then lower the temp and cook till 120 interal for rare, 130 for med, remove let stand 10 minutes and serve.

Filet Mignon, yup but the last ones we had tasted pretty much like cardboard I didn't choose these particular steaks, they really aren't the best pieces of beef that I have to work with.

I totally agree if it were an actual quality filet

 

[Sleepy]

We always use McCormicks Montreal Steak seasoning. We heavily coat the steaks making it almost impossible to see the meat. It can be left like that for a few hours and then wash the seasoning off. This is one tasty steak. Everyone always thinks we have some secret seasoning recipe.

 

[Master Mason]

Filet Mignon, yup but the last ones we had tasted pretty much like cardboard I didn't choose these particular steaks, they really aren't the best pieces of beef that I have to work with.

I totally agree if it were an actual quality filet

Cool, then I gave you 2 above. I would go with the basque style myself, then serve with a good garlic bread and nice salad.

 

[Master Mason]

Or another idea.

Salt and pepper and then sear them in a heavy fry pan till just brown.

Then roll out some puff pastry dough. (in the frozen section) 1 box will do 6 filets

Put the filet on the dough and cover with the following mix Wrap up the filet, and bake on a rack over a cookie sheet till internal temp is 130.

2 cans olives
4 oz calamata olives
chopped garlic to taste
Olive oil
Blend the above in a food processor till a chunky mix

 

[JessicaR]

I have been using this marinade for over 25 years. It is delicious! I usually use it on Porterhouse steaks but have used Fillet Mignon as well. Fillet Mignon is a steak that stands alone however and is great grilled with some salt and pepper all by itself. Its a personal preference thing, its all good.

1 Cup Soy Sauce
One Large Vidalia Onion chopped
4 Cloves Garlic Chopped
1/4 Cup Gravy Master
2 Teaspoons Beau Monde
1/4 Cup Worcestershire Sauce

Put all ingredients in a blender and blend until foamy. Pour over steaks and cover for 6-8 hours or overnight in refrigerator.

BBQ, grill to your liking and enjoy!

 

[malibuconlee]

DH loves this marinade. It's really easy and full of flavor. I've used it on chicken, pork, and round steaks. I also just use about a tsp of the thyme and parsley dried instead of fresh.

Marinated No-Mystery Meats
Recipe courtesy Rachael Ray
Basic Marinade:
3 tablespoons red wine vinegar
1/3 cup extra-virgin olive oil
2 cloves garlic, chopped
1/4 to 1/2 teaspoon crushed red pepper flakes
1 tablespoon chopped fresh thyme leaves, a few sprigs
1 tablespoon chopped parsley leaves, half a palm full

One recipe will cover:
4 to 6 (1-inch) thick beef tournedos (filet steaks), 6 ounces each
4 strip steaks, 12 ounces each
4 pieces boneless skinless chicken breast, 6 to 8 ounces each
4 center cut pork loin chops, 8 ounces each, 1 inch thick

Combine marinade ingredients in the bottom of a shallow dish. Season meat of choice with salt and pepper and set meat into marinade and turn to coat. Allow meat to hangout 10 minutes.

 

[Talking Hands]

Mojo or Naranja marinade.

 

[jimmalru80]

But if you want a marinade

1 cup soy sauce
1/2 cup sugar
4 tbs ground ginger
1 cup water

this will give you a very terriaky (sp) flavor

or

1 cup wine
1 cup red wine vinger
3 tbs chopped garlic
2 tbs lemon pepper
1/4 cup oilive Oil

this is a basque style marinade, I usually use red wine for red meat and white wine for chicken or pork.

Sounds good. May have to try it. Thanks.

 

[Nancyg56]

I use pineapple juice, garlic, olive oil, S&P and some soy sauce or teriyake sauce. I confess that I do not measure anything.

 

[Imzadi]

1 cup soy sauce
1/2 cup sugar
4 tbs ground ginger
1 cup water

this will give you a very terriaky (sp) flavor.

Replace the sugar with honey.

 

[kat3668]

My favorite marinade (yes I know it sounds gross but it is so yummy!)

1 can reg coke
1 package good seasons italian

The carbonation makes the meat so tender!

 

[N.Bailey]

Get yourself a bottle of the Montreal Steak Seasoning listed above and follow the recipe on the bottle. It's 1/4 cup olive oil, 2 tablespoons soy sauce, and 2 teaspoons of the seasoning. You might have to double the recipe if you have a lot of steak. IF you should need to triple it, never triple the seasoning because it's too much at that point.

Don't rinse it off though. Turn your grill on as high as heat as you can get and make sure it's as hot as possible (10 minutes ahead). Toss your steaks on (do the half turn if you like that extra mark on your steak that restaurants get), flip them no more than ONE time. NEVER jab them with a fork because it releases juices. Use some sort of tong to flip them. As you remove the steaks, put them onto the plate they will be served on. If not, all the juice will be on the one plate (you want everyone to have their own juice).

I've served this to no less than 20 people in the past year and I have yet to serve it without being asked for the recipe.

 

[golfgal]

I like the McCormack Steakhouse seasoning too. It is in one of their grinders. I coat the steaks, let it sit to get to room temp, maybe 15 minutes or so--this helps the rub soak into the meat, then grill. They are SOOO good.

I'll have to try the Montreal Seasoning.

 

[Saphire]

Here is my favorite:

1/2 cup Worcestershire sauce
1 cup Italian salad dressing
2 teaspoons garlic pepper seasoning
1 cup barbecue sauce
2 pounds beef sirloin

I usually let it marinate overnight. It is delicious!

 

[disney4us2002]

DH searched online for the Outback seasoning and mixed that up and we have a large bottle of it. It's a dry rub. For filets, we wrap bacon around each filet and attach with a toothpick, then a bit of olive oil and the Outback seasoning. Grill. That's it. They're usually delish as is.

 

[NEVERENOUGHWDW]

The easiest & quickest.....bottled Italian dressing with extra crushed fresh garlic & cracked black pepper.

 

[FormrCastMbr]

This is great on steak and chicken:

Wing or Flank Steak Marinade

1 cup dark brown sugar
1 cup soy sauce
1 cup dry white wine
1 tsp garlic powder
1 tsp ground ginger
3 tbs veg oil

Mix all together and marinate meat for at least 8 hours...overnight is better. Cook meat as you normally would.

I like the wings started in the oven and finished on the grill.