Steak Marinades frm Cooks Illustrated

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Dr of BBQ
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2007/03/29 13:41:46 (permalink)

Steak Marinades frm Cooks Illustrated

Steak Marinades frm the May Issue of Cooks Illustrated
Steak Marinades That Work

Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.

The Problem: Marinades are supposed to make steaks more flavorful and tender, but most do neither. We wanted our marinades to accomplish both these tasks, without having to marinate the meat overnight.

The Goal: We wanted intense flavor, while keeping the marinating time under an hour.

The Solution: We started with soy sauce. The salt in soy sauce acts much like a brine, helping the meat retain moisture during cooking and making it more tender. But to add more flavor depth, we needed additional strong seasonings. We found them in the international section of the supermarket, with ingredients as diverse as red curry paste, Dijon mustard, and chipotle chiles. We divided up the marinade’s tasks to meet our time limit. We first marinated the meat to do the tenderizing work of a brine (reserving some of the marinade). Then before we allowed the meat to rest, we dipped the steak in the reserved marinade to absorb flavor.


Better Than A-1 Marinade for Steaks

For 4 to 6 individual steaks or one 2-pound steak
1/2 cup soy sauce
1/3 cup vegetable oil
2 tablespoons dark brown sugar
1/4 cup Worcestershire sauce
4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
2 tablespoons minced fresh chives
1 1/2 teaspoons ground black pepper
2 teaspoons balsamic vinegar


1. Combine soy, oil, sugar, Worcestershire, garlic, chives, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.

2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.

3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.

4. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.

Honey Mustard Marinade for Steaks

For 4 to 6 individual steaks or one 2-pound steak
1/2 cup soy sauce
1/3 cup vegetable oil
4 teaspoons honey
3 tablespoons Dijon mustard
2 tablespoons chopped fresh tarragon leaves
4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
1 1/2 teaspoons ground black pepper
1 teaspoon cider vinegar

1. Combine soy, oil, honey, mustard, tarragon, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with vinegar in small bowl; set aside.

2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.

3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.

4. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.




Southeast Asian Marinade for Steaks
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For 4 to 6 individual steaks or one 2-pound steak
1/3 cup soy sauce
1/3 cup vegetable oil
2 tablespoons dark brown sugar
2 tablespoons fish sauce
2 tablespoons red curry paste
2 tablespoons grated fresh ginger
4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons) 2 tablespoons fresh lime juice

1. Combine soy, oil, sugar, fish sauce, curry paste, ginger, and garlic in medium bowl. Remove 1/4 cup marinade and combine with lime juice in small bowl; set aside.

2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.

3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.

4. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.


Mole Marinade for Steaks

For 4 to 6 individual steaks or one 2-pound steak
1/2 cup soy sauce
1/3 cup vegetable oil
2 tablespoons dark brown sugar
4 minced chipotle chiles in adobo sauce
4 teaspoons cocoa powder
1 1/2 teaspoons dried oregano
4 medium cloves garlic , minced or pressed through garlic press (about 4 teaspoons)
1 teaspoon ground black pepper
2 tablespoons fresh lime juice


1. Combine soy, oil, sugar, chiles, cocoa, oregano, garlic, and pepper in medium bowl. Remove 1/4 cup marinade and combine with lime juice in small bowl; set aside.

2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.

3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.

4. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.


Mojo Marinade for Steaks

For 4 to 6 individual steaks or one 2-pound steak
1/2 cup soy sauce
1/3 cup vegetable oil
2 tablespoons dark brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1 teaspoon grated orange zest
6 medium cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground black pepper
2 tablespoons fresh orange juice
2 teaspoons distilled white vinegar


1. Combine soy, oil, sugar, cumin, oregano, zest, garlic, cilantro, and pepper in medium bowl. Remove 1/4 cup of marinade and combine with orange juice and vinegar in small bowl; set aside.

2. Place remaining marinade and steaks in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that steaks marinate evenly.

3. Remove steaks from marinade, letting any excess marinade drip back into bag. Discard bag and marinade. Grill steaks as desired.

4. Transfer steaks to shallow pan and pour reserved marinade over top. Tent loosely with foil and let rest 10 minutes, turning meat halfway through. Slice steak or serve whole, passing reserved marinade if desired.


Charcoal-Grilled Flank Steak
Flank steak is best when cooked rare, or medium-rare at most. It is also very important for the meat to rest after it comes off the grill.

Serves 4 to 6
1 flank steak (about 2 1/2 pounds)
Table salt and ground black pepper

1. Ignite about 7 quarts charcoal and burn until coals are completely covered with thin coating of light-gray ash, 20 to 30 minutes. Pile coals on one-half of grill bottom, position grill rack and heat until very hot (you can hold your hand 5 inches above grill surface for 2 seconds).

2. Generously sprinkle both sides of steak with salt and pepper; place directly over coals and grill until well-seared and dark brown on first side, 5 to 7 minutes. Flip steak using tongs; continue grilling on second side until interior of meat is slightly less done than you want it to be when you eat it, 2 to 5 minutes more for medium-rare (depending on heat of fire and thickness of steak). Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper and serve immediately.


Gas-Grilled Flank Steak
Flank steak is best when cooked rare, or medium-rare at most. It is also very important for the meat to rest after it comes off the grill.

Serves 4 to 6
1 flank steak (about 2 1/2 pounds)
Table salt and ground black pepper


1. Turn all burners on gas grill to high, close lid, and heat grill until hot, 10 to 15 minutes.

2. Generously sprinkle both sides of steak with salt and pepper; grill steak covered for 4 to 6 minutes on first side and 3 to 5 minutes on second side. Transfer meat to cutting board; cover loosely with foil, and let rest 5 to 10 minutes. Slice very thin, on bias against the grain; adjust seasoning with additional salt and pepper and serve immediately.




Charcoal-Grilled Steak Tips
A two-level fire allows you to brown the steak over the hot side of the grill, then move it to the cooler side if it is not yet cooked through. If your steak is thin, however, you may not need to use the cooler side of the grill. The times in the recipe below are for relatively even, 1-inch-thick steak tips. When grilling, bear in mind that even those tasters who usually prefer rare beef preferred steak tips cooked medium-rare to medium because the texture is firmer and not quite so chewy. See related recipes for marinade suggestions. Serve lime wedges with the Southwestern-marinated tips, and orange wedges with the garlic, ginger, and soy-marinated tips.


Serves 4 to 6
2 pounds sirloin steak tips , trimmed of excess fat
lime wedge or orange wedge for serving


1. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.

2. About halfway through marinating time, ignite about 6 quarts (1 large chimney) charcoal briquettes and burn until covered with thin coating of light gray ash, 20 to 30 minutes. Create two-level fire by spreading single layer of coals over half of grill bottom and arranging remaining coals in layer several briquettes high over other half. Position grill rack over coals, cover grill, and heat rack until hot, about 5 minutes; scrape grill rack clean with wire brush. Grill is ready when thicker layer of coals is medium-hot (you can hold your hand 5 inches above grill rack for 3 to 4 seconds).

3. Remove steak tips from marinade and pat dry with paper towels. Grill, uncovered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare (about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness.

4. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with lime or orange wedges.




Gas-Grilled Sirloin Steak Tips
The times in the recipe below are for relatively even, 1-inch-thick steak tips. When grilling, bear in mind that even those tasters who usually prefer rare beef preferred steak tips cooked medium-rare to medium because the texture is firmer and not quite so chewy. Serve lime wedges with the Southwestern-marinated tips, and orange wedges with the garlic, ginger, and soy-marinated tips, (for marinades, see related recipes).


Serves 4 to 6
2 pounds sirloin steak tips trimmed of excess fat
lime wedge or orange wedge for serving

1. Combine marinade and meat in gallon-size zipper-lock bag; press out as much air as possible and seal bag. Refrigerate 1 hour, flipping bag after 30 minutes to ensure that meat marinates evenly.

2. About halfway through marinating time, turn burners on grill to high, close lid, and heat grill until hot, about 15 minutes.

3. Remove steak tips from marinade and pat dry with paper towels. Grill, covered, until well seared and dark brown on first side, about 4 minutes. Using tongs, flip steak and grill until second side is well seared and thickest part of meat is slightly less done than desired, 4 to 5 minutes for medium-rare (about 130 degrees on instant-read thermometer), 6 to 8 minutes for medium (about 135 degrees); if exterior of meat is browned but steak is not yet cooked through, move steak to cooler side of grill and continue to grill to desired doneness.

4. Transfer steaks to cutting board; tent loosely with foil and let rest 5 minutes. Slice steak very thinly on the bias; serve immediately with lime or orange wedges.
Jack
Jack@DrofBBQ.com
www.DrofBBQ.com



#1

4 Replies Related Threads

    GordonW
    Double Cheeseburger
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    RE: Steak Marinades frm Cooks Illustrated 2007/03/29 15:26:22 (permalink)
    As a matter of fact, I was just looking at the May/June 2006 issue of Cooks Illustrated and their approach for London Broil (bottom round, a piece of meat I like).

    What they suggested is just salt and pepper. Salt each side with kosher salt, they say one tsp. each side; wrap in plastic wrap; store in the fridge for a minimum three hours, up to 24. Then: put the meat in a Ziploc bag; put the package in a pot of 100 degree water and let it sit for an hour, to bring the internal temp of the meat up; then oil and pepper, and grill away, as per London Broil.

    The salt and sitting does the brining work; it also draws out some juice from the meat, that carmelizes and helps make a nice crust. The hot water treatment shortens cooking time and helps prevent an overcooked exterior.

    This works for me, even with the broiler in the oven.
    #2
    JRPfeff
    Sirloin
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    RE: Steak Marinades frm Cooks Illustrated 2007/03/29 21:44:59 (permalink)
    Thanks Doc. Those look like some great recipes.
    #3
    UncleVic
    Sirloin
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    RE: Steak Marinades frm Cooks Illustrated 2007/03/29 23:01:09 (permalink)
    Alot of work to marinade a steak.. Olive oil, garlic, kosher salt and some fresh rosemary works for my cheap cuts..
    #4
    GordonW
    Double Cheeseburger
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    RE: Steak Marinades frm Cooks Illustrated 2007/03/29 23:30:47 (permalink)
    I just opened my May issue of Cooks Illustrated. It also has an interesting piece on pan searing thick steaks: Start the steaks on a wire rack in a 275 degree, to internal temp of about 95 degrees, then finish on the cooktop, about 2 minutes on each side.

    According to the article, the slow oven accelerates a natural enzyme process that helps tenderize, the same way dry-ageing does. This would add sense to the hot-water treatment for London Broil.

    For pan searing (which also produces a fond for a sauce), starting in the oven also drys the exterior of the steak, allowing production of a nice crust during searing without overcooking the outer part of the steak. This adds sense to the 200-degree-slow-roast-then-blast-at-500 method for beef roasts that Alton Brown talks about (http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_17372,00.html; I've never messed with the terra cotta part).
    #5
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