Marinade / grilling experiment

Reads 1772 • Replies 23 • Started Friday, April 12, 2013 6:10:41 AM CT

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jake65
beers 3978 º places 146 º 06:10 Fri 4/12/2013

I've been mainly a dry rub guy when it comes to grilling, but recently had a really nice marinated steak that got me wondering about combining the two... so help me out, would this be a bad idea:

Marinade (NY strip) for 6-8 hours
Bring steaks to room temp and add dry rub
Add remaining marinade after searing

Any feedback is appreciated; this is my Sunday dinner plan.

 
pinkie
beers 470 º places 10 º 08:01 Fri 4/12/2013

If you're doing a tough cut of meat like a flank steak then marinate. The rub after the marinate will get chalky or dry like if it's too much.

A new york strip is my favorite cut. I love spring.

 
burgy
beers 456 º places 15 º 09:26 Fri 4/12/2013

I have never marinaded NY strip. What did you use? How was the flavor penetration?

 
jake65
beers 3978 º places 146 º 10:23 Fri 4/12/2013

Originally posted by burgy
I have never marinaded NY strip. What did you use? How was the flavor penetration?


Neither have I. Maybe I should think about something else... maybe I can try top sirloin?

 
Godofthecellar
beers 677 º places 9 º 12:23 Fri 4/12/2013

NY strip doesnt need to be marinated its already a tender cut of meat. combining both a dry rub after marinating is flavor overload. if applying a dry rub or seasoning, it should be done prior to the wet marinate.



get a flank steak, or london broil and marinate it in Soy Vey teriaki marinade for 24 hrs... its the easiest and one of the best tasting steaks, chicken, vegetables you could make. This isi my go to when i dont feel like making marinades from scratch.. dont add any seasoning to this marinade, its already the bomb

 
jake65
beers 3978 º places 146 º 13:04 Fri 4/12/2013

Alrighty... I will skip the marinade on the NY and go with the tried and true dry rub. I'll marinade something else next weekend.

 
fiver29
beers 1036 º places 52 º 14:38 Fri 4/12/2013

On a strip I use course real salt and fresh medium ground tellicherry peppercorn. That's all you need.

 
AdamChandler
beers 5113 º places 276 º 14:42 Fri 4/12/2013

Originally posted by fiver29
On a strip I use course real salt and fresh medium ground tellicherry peppercorn. That's all you need.


Came here to say this. salt & pepper..but I dip my steak in ketchup cause I'm a redneck.

 
fiver29
beers 1036 º places 52 º 14:45 Fri 4/12/2013
 
smith4498
beers 3650 º places 20 º 14:48 Fri 4/12/2013

Originally posted by adamjackson
Originally posted by fiver29
On a strip I use course real salt and fresh medium ground tellicherry peppercorn. That's all you need.


Came here to say this. salt & pepper..but I dip my steak in ketchup cause I'm a redneck.



 
fiver29
beers 1036 º places 52 º 14:51 Fri 4/12/2013

Originally posted by adamjackson
Originally posted by fiver29
On a strip I use course real salt and fresh medium ground tellicherry peppercorn. That's all you need.


Came here to say this. salt & pepper..but I dip my steak in ketchup cause I'm a redneck.


I don't judge. You can dip your steak in barrel aged kopi ketchup for all I care. I like just good salt and pepper. Not all salt and pepper are the same.