re: Suggestions on marinating Ribeyes?

it worked

quote:

---

Allowing a steak especially a thick one to get to room temp allows for an even cook on the meat

---

I’ve never tried it but a fellow who knows his way around a charcoal pit told me he allows ribeyes to warm to room temp and then sticks them in the freezer for about 30 minutes before he puts them on the fire.

quote:

---

Every now and then, my wife will pick up a cheap cut from the butcher that requires a marinade. It's not ideal, but sometimes necessary to make a lesser piece of meat work.

---

For these I have started experimenting with Cuban/Mexican marinades that are citrus heavy. You can make some tasty grill meat out of shite cuts this way. Just don't marinate them too long or the acid destroys the protein and it can become bad

Garlic salt til it hits room temp then grill.

Maybe a bit of Montreal seasoning occasionally if I want something different.

quote:

---

Ugh, it's too damn difficult to do it right anyways. Just find a decent Korean place for good bulgolgi. I know I know they're hard to come across but you will never get the right ingredients to do it right. Trust me, you want it done right if you've never had Korean food.

---

I made about 15 pounds of bulgogi and 10 pounds of gochujong chicken for a Korean friend's birthday. It was really really good and got his stamp of approval.

I thought the gochujong was going to be a fire in your mouth with no flavor, but the heat was perfect and a really nice taste.


In regards to the OP, if you want to church up a steak try making a board sauce/chimichurri.

quote:

---

Marinate? How long?
I generally just oil up with olive oil, salt and pepper.
Just keep it simple.

---

If you are seriously asking this question, you need to provide a few details.

What is the quality of the steak, prime, select, choice, some guy at the gas station with a truck?

Never marinate a prime, you are wasting money.
Salt, pepper, a little oil, etc, is not a marinade, that’s just prepping a steak.
Do you want to marinate for tenderness or flavor?
I understand marinating for taste. MrsAntiqueTiger will ask me to marinate a steak for her every once in a while. She knows to buy select if we are doing this. She wants it for flavor, not tenderness. Marinating will not tenderize a steak very much. I will tenderize the steak with a tenderizer, then marinate it. She usually asks for a Mexican flair or an Asian (Korean) flair.
These steaks will be sliced up before serving, served with a rice or something.

quote:

---

I thought the gochujong was going to be a fire in your mouth with no flavor, but the heat was perfect and a really nice taste.

---

I know right, it's pretty good. Dwajei Bulgogi or Spicy Pork Bulgogi is my all time go to Korean dish. Sometimes adding a bit more gochujong for a bit more kick.

I guess I'll give it a go and see if I can do it right this time. Just ordered some ingredients on Amazon, wish me luck.

quote:

---

OP craving some attention tonight

---

FIFY

quote:

---

I guess I'll give it a go and see if I can do it right this time. Just ordered some ingredients on Amazon, wish me luck.

---

Good luck!

On the room temp issue, read the Amazing Ribs explanation. Others who have actually tested reached similar conclusions.

For starters, it takes way longer than people think for a cold steak to warm up on the counter. You”d need to let a nice steak sit 2 hours, and that’s not wise re food safety.

quote:

---

I tried it with a 3/4” steak and a really accurate thermocouple. It took just more than an hour for the center to come to room temp. A 1 1/2” steak took just over two hours for the center to come to room temp. A 4 1/2 pound pork shoulder 31/3” thick took, are you ready for this, 10 hours! After two hours it was only 49°F in the center, and after four hours it was only 56°F.

---

Myth: Let Meat Come To Room Temp Before Cooking