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View Poll Results: should i marinate this steak on a regular basis(multiple choice)
Rib eye 8 29.63%
NY strip 8 29.63%
Chuck 18 66.67%
Top sirloin 9 33.33%
ranch cut 9 33.33%
Sirloin petit steak 10 37.04%
Multiple Choice Poll. Voters: 27. You may not vote on this poll

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Unread 01-05-2013, 01:07 AM   #16
Enkidu
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Quote:
Originally Posted by Boshizzle View Post
So, I don't think any of the steaks you listed need to be marinated.
^^^This.
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Unread 01-05-2013, 01:27 AM   #17
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Quote:
Originally Posted by caseydog View Post
I used to like you.

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I'm just saying that if I'm in the mood for a flavor profile that might be provided by a marinade, I'd rather have it on a good cut of beef. IMO, marinade is not something I'd use to make a bad cut of meat good. My "Drunken Ribeye" is a fantastic steak. It would be much less fantastic on a cruddy cut of meat.
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Unread 01-05-2013, 02:31 AM   #18
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Dirty D rub on a steak, twice baked spuds and bud hell some times I use A1 on my steak off to the side, I like to have options not cause my steak needs flavor but cause A1 sauce is the chit on steak every once in a while
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Unread 01-05-2013, 02:56 AM   #19
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I rarely marinate steaks. (except for skirt steak or flap meat) I have been served to many steaks ruined by marinade. (Italian dressing comes to mind) I had a friend over for dinner, she is an incredibly fussy eater. I served grilled top sirloin, rare for the family, medium rare for her. She said that the steak was amazing and asked what I seasoned it with. I loved the look on her face when I said "nothing, but the kiss of the fire".
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Unread 01-05-2013, 03:38 AM   #20
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I save the brine for me...(beer) beef is too dense for it to do anything..MAYBE a finishing sauce or a Merlot reduction for a tri tip / sirloin/strips...HOWEVER a properly cooked piece of beef is simple...salt...pepper..and maybe garlic / oinion / rosemary all beef should be kisd..(keep it simple dummy) as I am too lazy to get caried away with a great meat....
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Unread 01-05-2013, 09:35 AM   #21
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YUP--Poll is Farked up!

I thought I was voting to NOT marinade on any, because I don't.

OH WELL!

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Unread 01-05-2013, 09:40 AM   #22
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Larry the Grail said I'm a ribeye murderer so what would I know?
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Unread 01-05-2013, 09:45 AM   #23
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If your looking to tenderize use a Jacard.
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Unread 01-05-2013, 10:34 AM   #24
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There is no reason to marinate any of these choices
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Unread 01-05-2013, 10:40 AM   #25
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+ 1 on none in the poll
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Unread 01-05-2013, 11:01 AM   #26
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I don't marinate my steak. Sure, I could, but I don't think it's necessary. If I bought cheap steaks I might but I don't buy cheap steaks......ever. I do, however, plan on marinating some carne asada soon!




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Unread 01-05-2013, 12:05 PM   #27
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Sorry, but for this poll to make any sense, there needs to be a "none of the above" option. (which I would then select) :)

Although... I would like to experiment with marinating in soy sauce as I have recently read (not on this forum, although it could be out there) that it mimics the flavor profile of dry-aging.
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Unread 01-05-2013, 12:32 PM   #28
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I really don't know whether the poll is positive or negative. Of the cuts that you list, the only one I do marinate is the sirloin. I certainly also eat it without marinade, but if I am making any type of kebabs, bulgogi, teriyaki, what have you, I will take top sirloin as my first choice as it has a beefy flavor that can survive a marinade, tastes great under different cooking conditions (like well done for bulgogi) and it is a good cut.
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Unread 01-05-2013, 12:59 PM   #29
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it aint no trick question. haha. sorry guys. so cheap cuts and chucks for sure. NY and rib eyes no unless at gun point. haha. top sirloin can swing both ways? ranch cut and sirloin petit should i?
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Unread 01-05-2013, 01:02 PM   #30
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ill fix the poll because i guess people dont like reading the poll question either. hahaha. just tryin to keep you on your toes is all.

EDIT

WELL CHIT SON.. looks like i will not be able to fix the poll question.. so i guess i could start over.. delete this thread and start a new one with NO poll question. just the thread title..
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