How should I marinate this meat? I’m waiting for good recipes.
How should I marinate this meat? I’m waiting for good recipes.
by egokce777
29 Comments
Imaginary_Audience_5
Look into ‘velveting’ ( like Chinese food). Very simple and effective.
m_adamec
r/steakortuna
Anonymity177
Soy sauce, sugar, and garlic.
Oishi-Niku
Is it eye round? Then yes, tough as leather.
I recommend Pineapple juice for about an hour
Federal_Aide7914
Why would you marinate it? How about a stew?
ChefSmitty81
Is that beef top round?
If you have a needle tenderizer, use it. Cut the steak in half and pound it flat. If not, get a meat mallet and use the pointy side first, pounding the steak like it owes you money. Then, use the flat side to flatten it.
Heavily salt and dredge the steak in flour seasoned with 2 cups of all-purpose flour, 2 teaspoons of salt, and 1 tablespoon of ground black pepper.
Go from flour to egg, then back to flour and let it rest.
Heat a skillet with half an oil pan and fry the steak in batches until browned on both sides and cooked through. Keep the cooked steak warm in the oven at a low temperature while you cook the rest of the meat and make gravy.
When the steak is done, drain the oil from the pan, leaving about 2 tablespoons of fat.
Add 2 tablespoons of flour to the pan and cook it for 3 minutes, whisking constantly to make a roux.
Slowly pour in 2 cups of no-salt-added stock, seasoning it with salt and pepper to taste.
You now have amazing chicken fried steak and gravy! It’s great for any meal of the day. You can have it with eggs and hash browns for breakfast or with mashed potatoes for dinner.
poppinfresh586
Slice it thin, make some jerky.
riccardo421
Italian dressing, 24 hours. Then, make beef stew.
frenchkissmybutthole
Make a beef stir fry. Slice it, then put it in a solution of water and salt and like 1/4 tsp of baking soda, then rinse out the solution before cooking.
Chaotic424242
No marbling….maybe a good time to velvet.
4ringwraithRS
Acidic stuff like lemons, oranges, pineapple, thyme , rosemary, balsamic, soy, wash ur sister, Italian or Greek dressing. Garlic, Salt or meet tenderizer. Make what you like.
thankmelater-
Marinade of 1/2 cup soy sauce. 1/2 cup Worcestershire. I tsp garlic powder. I tablespoon smoke seasoning.
DammatBeevis666
A piece of meat like this could be braised.
Use a heavy cast iron enameled Dutch oven (le cruset, lodge, etc. ) -Salt and pepper 2” cubes -Brown all sides in olive oil at medium high flame, probably in batches, adding more oil as necessary. Get them good and brown, so don’t crowd the pan. -Set aside -brown one large chopped white onion in the about 1 tablespoon of the fat (don’t clean the pan first!) -add one bottle of red wine, then the beef, a tablespoon of all purpose flour, stir, cover and put in a preheated 250F oven for 2-3 hours. -eat when fork tender.
-it’s good with browned mushrooms and carrots, a la Jacques Pepin and Julia Child.
– I like it over butler pasta, but it is also good over roasted baby potatoes.
Particular-Coach3611
Soy sauce
Honey
Balsamic
Citrus of choice
Olive oil
Salt pepper
dankinator1
Cut it thinner. Looks like bottom round.
AlternativeCraft8905
Shoyu, sugah, gingah, gahlic, chili peppah watah
Da boys just got back wit one big frickin pua’a eh eh
“Smokin all day long” by kaikena scanlan. Go to ingredients for island flavor. Usually pork (pua’a) but probably be ok with beef
29 Comments
Look into ‘velveting’ ( like Chinese food). Very simple and effective.
r/steakortuna
Soy sauce, sugar, and garlic.
Is it eye round? Then yes, tough as leather.
I recommend Pineapple juice for about an hour
Why would you marinate it? How about a stew?
Is that beef top round?
If you have a needle tenderizer, use it. Cut the steak in half and pound it flat. If not, get a meat mallet and use the pointy side first, pounding the steak like it owes you money. Then, use the flat side to flatten it.
Heavily salt and dredge the steak in flour seasoned with 2 cups of all-purpose flour, 2 teaspoons of salt, and 1 tablespoon of ground black pepper.
Go from flour to egg, then back to flour and let it rest.
Heat a skillet with half an oil pan and fry the steak in batches until browned on both sides and cooked through. Keep the cooked steak warm in the oven at a low temperature while you cook the rest of the meat and make gravy.
When the steak is done, drain the oil from the pan, leaving about 2 tablespoons of fat.
Add 2 tablespoons of flour to the pan and cook it for 3 minutes, whisking constantly to make a roux.
Slowly pour in 2 cups of no-salt-added stock, seasoning it with salt and pepper to taste.
You now have amazing chicken fried steak and gravy! It’s great for any meal of the day. You can have it with eggs and hash browns for breakfast or with mashed potatoes for dinner.
Slice it thin, make some jerky.
Italian dressing, 24 hours. Then, make beef stew.
Make a beef stir fry. Slice it, then put it in a solution of water and salt and like 1/4 tsp of baking soda, then rinse out the solution before cooking.
No marbling….maybe a good time to velvet.
Acidic stuff like lemons, oranges, pineapple, thyme , rosemary, balsamic, soy, wash ur sister, Italian or Greek dressing. Garlic, Salt or meet tenderizer. Make what you like.
Marinade of 1/2 cup soy sauce. 1/2 cup Worcestershire. I tsp garlic powder. I tablespoon smoke seasoning.
A piece of meat like this could be braised.
Use a heavy cast iron enameled Dutch oven (le cruset, lodge, etc. )
-Salt and pepper 2” cubes
-Brown all sides in olive oil at medium high flame, probably in batches, adding more oil as necessary. Get them good and brown, so don’t crowd the pan.
-Set aside
-brown one large chopped white onion in the about 1 tablespoon of the fat (don’t clean the pan first!)
-add one bottle of red wine, then the beef, a tablespoon of all purpose flour, stir, cover and put in a preheated 250F oven for 2-3 hours.
-eat when fork tender.
-it’s good with browned mushrooms and carrots, a la Jacques Pepin and Julia Child.
– I like it over butler pasta, but it is also good over roasted baby potatoes.
Soy sauce
Honey
Balsamic
Citrus of choice
Olive oil
Salt pepper
Cut it thinner. Looks like bottom round.
Shoyu, sugah, gingah, gahlic, chili peppah watah
Da boys just got back wit one big frickin pua’a eh eh
“Smokin all day long” by kaikena scanlan. Go to ingredients for island flavor. Usually pork (pua’a) but probably be ok with beef
Freeze, slice thin, sandwich
I would use that meat for beef stroganoff. I like the recipe out of the old Betty Croker cookbook. https://www.bettycrocker.com/recipes/traditional-beef-stroganoff-recipe/c17a904f-a8f6-48ae-bedb-5b301a8ea317
Good old speedies state fair from your local grocery store
1/4 cup water
1tsp cumin
1 tsp garlic powder
1tst onion powder
1Tbl spn of paprika
1.5 tsp brown sugar
3tblspn Worcestershire
1.5 tsp soy
1 tsp salt
2 tsp cracked black pepper.
Mix and marinade 20 min each side.
Drain and pat dry.
Cook as you like.
Still waiting?
Meat has gone off…😜
My steak fajita marinade was super solid!
https://thewholesomespoon.com/2025/05/19/flank-steak-fajitas/
A teriyaki/Worcestershire mix with lots of cracked black pepper. Maybe even a splash of Tabasco.
My usual marination is
– Soy Sauce
– Mirin (sweet japanese cooking sake)
– Pepper
– Garlic
– (freshly ground ginger)
– (Honey)
– a bit of oil
r/steakortuna
I’d start with a marinade.
Lots of something. There is no fat in that. So will not have a lot of flavor
yes, you should first slice it thin, marinate it, and turn it into jerky.
Beef rendang