View Full Version : Steak Marinade

04-14-2007, 02:18 AM
I know this is a low and slow forum, but I'd like your opinions on this marinade I'm thinking about trying. I'm grilling New York Strips and usually do a rub but am thinking about trying something different. Here's the marinade recipe:

1 bottle dark beer
2 tablespoons extra virgin olive oil
1 tablespoon honey
1 tablespoon chili powder
1 teaspoon thyme
1/4 teaspoon cayenne
2 cloves garlic crushed

I just threw this together off the top of my head and really have very limited experience making marinades, so any thoughts would be appreciated. I'd marinate for 2 hours then salt and pepper to taste before throwing them on the grill.

04-14-2007, 07:59 AM
I'm not a fan of marinades on thin cuts of meat (most of the time) but what you have sounds like it could work .

I'd consider scratching the honey though....but a tablespoon probably won't hurt...

Just remember to add some salt and pepper just before putting over the heat.

04-14-2007, 09:06 AM
For this to be a marinade, you need some kind of acid (lemon juice, lime juice, cider vinegar, whatever). I sometimes use lime juice, olive oil, cumin and tequila.

If you want to go with these seasonings, I would suggest to stick with a rub. Maybe you could put a thin layer of the honey on as a "rub glue" layer on the steaks. This has the advantage of freeing up the dark beer for drinking.

04-14-2007, 09:45 AM
Best steaks I ever ate, had only salt and pepper on it.

But your marinade does offer some good seasoning/flavors though. I would not bother with the dark beer, only because I think that is something that should be iced, then drank.

04-15-2007, 04:18 AM
The steaks turned out to be good, but nothing has beaten my rub.

04-15-2007, 11:24 AM
What rub do you use Ross?

My steaks are simple: A lot of kosher salt, some fresh cracked black pepper, a dollop of spciy brown mustard rubbed on per side, and a thin bit of OO rubbed on. All of this is just a few minutes before putting on the lava-temp grill. About 90 seconds per side, then off to rest for 20 minutes. Then back on at a normal temp of around 375-400 for a few minutes per side, depending on done-ness. It's called the "T-Rex Method" named after a member on the Big Green Egg forums, and turns out perfect steaks every time.

I agree with Badger about the marinade. You need acid.

04-15-2007, 11:08 PM
I usually coat some steaks in McCormick's Broiled Steak seasoning salt then top it off with a little crushed sea salt and black pepper. Nothing fancy but it makes some amazing steaks. My wife won't even order steak when we go out anymore b/c they're so good. Also, normally, I cook New York strips and ribeyes.

04-16-2007, 07:43 AM
kiss method on steaks, the simplier the better in my book. little garlic and onion powder on one side, tony's on the other after it is seared.... cook to medium rare, let rest, enjoy. sometimes I add a little worchest. during the cook for variety.

04-16-2007, 05:52 PM
Ribeyes are my favorite but strip steaks are good too...only around here they're called Kansas City Strips. :icon_bigsmil

04-17-2007, 02:22 PM
Ribeyes are my favorite but strip steaks are good too...only around here they're called Kansas City Strips. :icon_bigsmil

On Lon-guy-lund Poopy calls them shell steaks.:razz: