http://food52.com/recipes/13451-beer-and-sriracha-marinated-beef-skewers-with-green-chile-sauce. Just a caveat: I am usually with the above comments stating that all you need is salt and pepper, but sometimes you need a little spice in your life.
When I take them out to come to room temperature (a must for a strip steak IMO), I sprinkle them with some Worcestershire sauce plus s&p. I find the sugars help form a crust on the steak, especially if you're broiling or cooking them on the stove. If you do choose to marinade, though, make sure to dry the steaks before cooking. If you're looking for a strong flavor profile from from spices (in which case, consider switching cuts of beef), you may be better off with a dry rub.
Perhaps marinade with a high smoke point oil (light olive oil, avocado, etc.), red wine vinegar, dried oregano, thyme, rosemary - whatever herb profile you prefer & salt & pepper, worchshire for some added flavor for a few hours in the refridgerator. I like marinated steaks, although I'm satisfied either way. If I have incredible, high-quality steaks I tend to go the sauce (au poirve, béarnaise, etc.) or simple side sauce such as horseradish or use a compound butter. I would pat dry the steaks before cooking. Enjoy!
If you want to add something a little extra, some lavender pepper is excellent on a steak. Seems to not overpower the beefy taste but just accentuate it.
Not just a liberal does of s & P, but do not go beyond medium rare (that is pull it off the grill when rare and let it continue to cook to MR as the juices settle).
Marinade at will if you are going to cook medium to welldone (don't know why though) - it will need the moisture...perhaps some A1 on the side.
Not just a liberal does of s & P, but do not go beyond medium rare (that is pull it off the grill when rare and let it continue to cook to MR as the juices settle).
Marinade at will if you are going to cook medium to welldone (don't know why though) - it will need the moisture...perhaps some A1 on the side.
I'd also let a good strip steak speak for itself. But if you feel compelled to gild the lily, you could serve it with a compound butter, as mentioned - or, it's hard to improve on a classic bernaise or drizzle of beurre rouge (especially if you're serving frites or crispy roast potatoes to dip in that sauce as well!)
I would not marinade a strip steak. it has plenty of flavor and tenderness as it is. i would marinade tougher cuts that benefit from the tenderizing effect of marinades: flank steak, skirt steak,
hangar steak, or beef that is rather tender but has little or no flavor: tenderloin, flap meat.
I mostly agree with LBF here. Just salt and ground pepper and perhaps finish with a compound butter.
But then there's this dark corner of my brain that thinks that a Korean kalbi style marinade would not be bad.
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Marinade at will if you are going to cook medium to welldone (don't know why though) - it will need the moisture...perhaps some A1 on the side.
Marinade at will if you are going to cook medium to welldone (don't know why though) - it will need the moisture...perhaps some A1 on the side.
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hangar steak, or beef that is rather tender but has little or no flavor: tenderloin, flap meat.
But then there's this dark corner of my brain that thinks that a Korean kalbi style marinade would not be bad.