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Message
re: Root beer as a steak marinade
Posted on 12/10/18 at 8:51 am to go ta hell ole miss
Posted on 12/10/18 at 8:51 am to go ta hell ole miss
quote:
Butter to cook a steak? That’s way worse than a marinade. A ten year old can make a steak taste good with butter.
Who the frick doesn’t use butter in a cast iron?
0
Posted on 12/10/18 at 8:55 am to go ta hell ole miss
quote:
Butter to cook a steak? That’s way worse than a marinade. A ten year old can make a steak taste good with butter.
Brown butter with rosemary and garlic is pretty damn good.
Posted on 12/10/18 at 12:35 pm to go ta hell ole miss
quote:
Butter to cook a steak? That’s way worse than a marinade. A ten year old can make a steak taste good with butter.
U dumb
Posted on 12/10/18 at 12:40 pm to baldona
quote:
Lol at the guy talking about cooking his steak in a bag in water making fun of the guy that marinated.
Posted on 12/10/18 at 6:11 pm to Malefic Runt
I'm a S/BP/GarSalt kinda guy. Reverse sear. Every time. Dab of compound garlic butter during the sear. Cooked to mid rare. Not medium. Mid rare.
But I agree with this...
1000%.
If you wanna soak a dry aged wagyu ribeye in Italian Dressing and Dale's then cook it to well done in a 400* oven then dredge it through ketchup with every bite...man knock yourself out. Lol. It's just not how I'm gonna do mine.
But I agree with this...
quote:
Nothing like a herd of lards telling you how you like your food
1000%.
If you wanna soak a dry aged wagyu ribeye in Italian Dressing and Dale's then cook it to well done in a 400* oven then dredge it through ketchup with every bite...man knock yourself out. Lol. It's just not how I'm gonna do mine.
Posted on 12/10/18 at 11:01 pm to Sampson
quote:
Steak marinades are next level trashy.
I agree.
Posted on 12/10/18 at 11:16 pm to deltaland
Marinating is fine and even necessary for tough cuts like flank steak and short ribs.
Also you have to marinate for ethnic dishes like grilled korean and vietnamese beef as well as shawarma and central/south american dishes.
But the luxury cuts?
Salt, pepper, screaming heat and a dab of butter. Maybe skip the butter if you're serving prime beef.
Also you have to marinate for ethnic dishes like grilled korean and vietnamese beef as well as shawarma and central/south american dishes.
But the luxury cuts?
Salt, pepper, screaming heat and a dab of butter. Maybe skip the butter if you're serving prime beef.
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