Are these good strip stakes, also how should I marinate them
Are these good strip stakes, also how should I marinate them
by Throughout_account
49 Comments
ts355231
Is this your first steak? I’m not being mean it’s just a strange thing to me to ask about marinating it, don’t do that. Take it out of the package and pat it as dry as you can with paper towels. Hit it a little heavy with salt on both sides and place on a wire rack in the fridge for at least an hour. Heat up your skillet, hopefully a cast iron one, and season your steak with pepper and garlic, sear that fucker for like 3 minutes each side or to your preferred temp. Eat like a king.
Mediocre_Breakfast34
Please dont ever ever ever marinate a good steak. Thats sad and disgusting.
jpowell180
Dale’s sauce
Lea & Perrins
Frank’s Red Hot
Cavender’s seasoning
Mix them up and marinate the steak to your desired level of saturation.
Occasionally pour extra marinade on it while grilling if you wish.
Syntacic_Syrup
Marinate in soy and Worcestershire, pan fry on low for hours. If it starts to get dry in the bottom, baste with some more Worcestershire.
Slice very thinly and then cook the slices in the pan with more Worcestershire sauce.
Old_Ad4948
I’m going to marinate a steak today just to piss all of you guys off
WhimsyWanderlust
The steak looks great!
All you should do is dry brine by seasoning with course salt and then allow to sit in the fridge overnight. The next day, bring to room temp, add some black pepper and cook. You can reverse sear if you’re fancy, meaning cook at a low temp (225/250) until the steak gets to your desired doneness, then sear in cast iron over high heat to lock in the juices. Always let the steak rest before slicing, 5 minutes minimum.
Montreal steak seasoning olive oil vinegar and water. I personally will eat steak any way I get it, but my wife loves this marinade.
bullmarket2023
Heavy salt and pepper, leave in the refrigerator uncovered for a day or two, the cook in a cast iron pan with butter, garlic and herbs.
10yearaccountgone
Good coating of kosher salt. Leave on rack in fridge over night. GRILL next day medium rare…sauce on side if you want.
fishyrandy68
No marinade.. salt pepper garlic
Critical-Werewolf-53
Dry brine salt over night. Set oven to 250. Roast to internal temp 120 – sear in hot cast iron. Rest 5 minutes – enjoy.
CapoDaSimRacinDaddy
i might get attacked for this but:
let it get to room temp, give it a really good salting all around let that soak in for 30min and then smack it in a pan or my prefered home grilling method put it in an opti-grill.
pepper only after the cooking part.
Arguablybest
The question is not how, but why.
Throughout_account
So I ended up doing sea salt, Cracked Pepper, Garlic powder all at once did I goof it doing all three rn? I plan to let it sit in the fridge wrapped in tinfoil with the seasonings
doubleinkedgeorge
Marinade? 🚫⛔️🙅♂️
Dry brine w/ sea salt 🫡👍✅👌🏻
bendguy123
A pinch of salt n pep. Pan sear then low heat until you reach internal temp of 135. Take off and let cool 5 minutes before cutting. Enjoy.
I_think_im_falling
With cooking like a steak you want to only brine in salt because other seasonings basically don’t get absorbed into the meat like salt and end up burning on the sear
MotionE29
I either do salt & pepper and let it sit for half a day or sometimes I marinate in Worchestershire, Italian and pepper.
cropguru357
Don’t marinate that. Marinating is for crappier or tougher cuts of meat.
Dry brine with kosher salt. Add pepper before cooking with some garlic powder and onion powder. Done.
etotheapplepi
Get a hammer and drive that stake into the ground
[deleted]
[deleted]
Far_Zone_9512
Don’t marinate. Just dry brine for 30 minutes minimum. Cook and enjoy.
Lil_Shanties
So much marinade hate…red wine, rosemary, oregano, thyme, and garlic is never a bad thing to dip you steak in for 30-45 minutes…what bunch of uncultured swine running around here saying all marinades are bad on good steak.
It’s also well known to reduce all those cancer concerns people have recently rediscovered about grilled and charred meats.
Alternatively salt, pepper, California garlic powder (I’m talking the deeper tan stuff often labeled “California garlic powder” not the bland off-white garlic powder) and job done.
Edit: Love you downvoters, now I know I cook and eat better than you all!
Logical_Warthog5212
It’s an average looking steak. But looks don’t mean much. You won’t really know how good it is until you eat it. Personally, I wouldn’t marinate it. Sometimes any sugar in the marinade can burn. I may crust it though. I would rather sear it and then make a great pan sauce. Like if I pan sear, I might sauté some shallots and mushrooms in the pan juices, then deglaze with brandy or whisky, then add a little stock or even water, and finish with a little butter or even cream.
broker965
Dry brine with salt. Leave uncovered in fridge until the surface moisture disappears.
tensinahnd
Classic salt pepper garlic
NoOwl4489
Season a steak (or any good cut of meat). Marinate cheaper, tougher cuts of meat.
Few_Trifle_9908
You don’t marinate NY strip. Go to Smith & Wollensky, Peter Lugers, Morton’s, Ruth’s Chris. Etc. none of them marinate NY Strip, nor Ribeye, nor Filet mignon. You wanna ad some aroma to it?… then throw in a couple of garlic clove halves and a branch of rosemary with salted butter as your cooking your meat….
dinosaur_copilot
Salt it heavily the night before and put it on a plate in your fridge. The salt will draw out and redistribute the moisture as well as really get into the meat.
With cuts like NY Strip, Ribeye and Filet, S&P is all you need. Save the marinade for a piece of meat that needs help being tender.
Sensitive_Scholar_17
It is not the best steak, but I would call it very good. They have a significant amount of marbling so it should be very tasty. I don’t marinate steaks like that, but if you want to I would recommend olive oil, low-salt soy sauce and garlic powder. Good luck.
Careless_Studio_1293
Marination is to make cheap, tough cuts of meat palatable. A good steak doesn’t need it.
TXtogo
Did you buy it in the parking lot? Like why is it on your steering wheel
stampeding_salmon
Steak is literally spelled on the package bro…
gimmemynameback
Strip- salt rub, let it sit. Season- Salt garlic and pepper, minced garlic/parsley/butter topper at the end of the cook.
ifuckinlovetiddies
Marbling looks okay, not feat just okay
PennyG
Steaks. Also how thick are they? Can’t tell
inevitable-petrichor
how did you misspell steak when you had a reference right in the photo?
Hotsaucejimmy
This isn’t fajita meat. You don’t marinate a good cut. You marinate tough cuts nobody can identify.
UncleDuude
Marinating is for things that are tough, like flank or round. that’s a beautiful piece of strip steak so you put salt and pepper on that and you grill it for about five minutes aside when you rested on a plate for about 10 minutes and then you slice it and you eat it
livahd
Looks like it’s from Aldi. They have a solid selection of pretty decent stuff at good prices.
Edit- yea, I guess it is Walmart. They sometimes have okay stuff but it’s just as expensive as regular grocery store but less quality.
Gormok1566
*stretches and takes a deep breath
Okay here we go…
It’s USDA Choice, not USDA Prime.
Meaning, it’s an average steak. Nothing wrong with it, and judging from the marbling it’s probably on the higher end of what’s considered USDA Choice. It is, undoubtedly, a good steak.
You can trim some of the excess fat around the edges if you desire, just be sure not to remove any of the meat underneath.
That being said, while you can marinate a steak like this (I’m not going to get into that), the preferred method is probably going to be a dry brine.
To achieve this you will need to liberally salt both sides of the steak and let it sit on a wire rack for at least a few hours in the fridge uncovered, preferably overnight if you have the time. You don’t need to apply anything other than salt at this stage, because other herbs and spices (including pepper) will not penetrate the meat or add flavor and tenderness in the way that salt does. Likewise, other spices like pepper or garlic power can burn during the searing process if heat is not carefully controlled. If these burn they can add a bitter taste to the steak.
After it’s sat in the fridge for long enough, pat the steak dry with a paper towel to remove any excess moisture. This will help you develop a better sear and crust on the steak, which will enhance the flavor.
Once the steak is dry, preheat a cast iron or steel pan to medium high heat with a tablespoon or two of a neutral, high smoke point oil, such as avocado oil. At this stage you can add a pinch more salt to the steak, but remember, it’s already dry brined, and you don’t want to it to be too salty. Once the oil starts to smoke you can start searing your steak.
This next part is debated quite a bit, and there are more than a handful of methods to cook a steak, but I’m not going to get into that. At a basic level you generally either want to:
1) sear it for 3-4 minutes on the first side depending on the thickness (less time for thinner steaks and more time for thicker steaks) 2) flip it, then quickly add a half to full stick of unsalted butter and thyme (and a whole garlic clove or two if desired) 3) once the unsalted butter has melted and become golden brown, frothy, and bubbling, continuously baste the steak with the butter until the second side has developed a good sear (typically within 2.5 or 3.5 minutes) 4) once the steak reaches within 10 or 15 degrees of the desired level of doneness (rare, medium, etc.) then remove the steak from the heat and put it on a wire rack and let it rest for 10 minutes (the internal temp of the steak will continue to rise 10 or 15 degrees to the desired level of doneness in a process called “carryover cooking”) 5) after the steak has rested for 10 minutes serve it with freshly cracked pepper
OR:
1) sear it for 1.5 minutes on each side 2) then quickly add a half to full stick of unsalted butter and thyme (and a whole garlic clove or two if desired) 3) once the unsalted butter has melted and become golden brown, frothy, and bubbling, continuously baste the steak with the butter and flip it every 30 seconds until both sides develop a good sear 4) once the steak reaches within 10 or 15 degrees of the desired level of doneness (rare, medium, etc.) then remove the steak from the heat and put it on a wire rack and let it rest for 10 minutes (the internal temp of the steak will continue to rise 10 or 15 degrees to the desired level of doneness in a process called “carryover cooking”) 5) after the steak has rested for 10 minutes serve it with freshly cracked pepper
OR
If you’re using a charcoal, propane, or pellet grill, preheat it to the max temp it can get to and use one of the methods above. The cook times will remain the same, but since it will be on grill grates you’ll just add the butter (compound herb butter is great to use) to the top of the steak as soon as you take it off the grill. You’ll still let it rest for 10 minutes.
Also, I know I’m going to get flak for this, but adding the unsalted butter and thyme is optional. It’s highly recommended because it imparts great flavor. But if you don’t have unsalted butter for some reason or don’t have fresh herbs, you can skip the butter and herbs. You can also substitute or add rosemary and/or dill for different or additional flavors. I don’t recommend using salted butter simply because it can result in the steak being too salty, and you have to consider that you’ve already added salt to the steak while dry brining it.
There’s other methods for cooking steaks, such as sous vide, reverse sear, etc. but those methods are usually considered to be more advanced. If you’re unfamiliar with cooking steaks I’d recommend pan searing a few steaks using the steps I described above. It will get you familiar with what to expect, what to look for, and will help your intuition when trying to use more advanced methods for cooking steaks.
Zappingbaby
Never go wrong with dry brine for at least 24hrs.
Skiberrjr
Depends upon whether you plan to pitch a tent, kill a vampire or eat it.
kitapjen
At least it’s choice and not select!
Yesdude2
I buy those all the time they’re really good. I wouldn’t marinate I would reverse sear it only need salt and pepper
Moribunned
It might be pretty difficult driving those into the ground.
Euphoric_Dinner_8117
You’re gonna get mowed for typing stakes. Also for marinating a steak. Also for paying $14/lb for choice.
kaptaincorn
They don’t need marinating but if you’d like try a carne asada marinade
49 Comments
Is this your first steak? I’m not being mean it’s just a strange thing to me to ask about marinating it, don’t do that. Take it out of the package and pat it as dry as you can with paper towels. Hit it a little heavy with salt on both sides and place on a wire rack in the fridge for at least an hour. Heat up your skillet, hopefully a cast iron one, and season your steak with pepper and garlic, sear that fucker for like 3 minutes each side or to your preferred temp. Eat like a king.
Please dont ever ever ever marinate a good steak. Thats sad and disgusting.
Dale’s sauce
Lea & Perrins
Frank’s Red Hot
Cavender’s seasoning
Mix them up and marinate the steak to your desired level of saturation.
Occasionally pour extra marinade on it while grilling if you wish.
Marinate in soy and Worcestershire, pan fry on low for hours. If it starts to get dry in the bottom, baste with some more Worcestershire.
Slice very thinly and then cook the slices in the pan with more Worcestershire sauce.
I’m going to marinate a steak today just to piss all of you guys off
The steak looks great!
All you should do is dry brine by seasoning with course salt and then allow to sit in the fridge overnight. The next day, bring to room temp, add some black pepper and cook. You can reverse sear if you’re fancy, meaning cook at a low temp (225/250) until the steak gets to your desired doneness, then sear in cast iron over high heat to lock in the juices. Always let the steak rest before slicing, 5 minutes minimum.
I’ve also attached a handy visual for you.
https://preview.redd.it/7ccv1fkhkcbg1.png?width=512&format=png&auto=webp&s=73810bcbde71d636149a2da809a4ef4cfffa5ef3
Montreal steak seasoning olive oil vinegar and water. I personally will eat steak any way I get it, but my wife loves this marinade.
Heavy salt and pepper, leave in the refrigerator uncovered for a day or two, the cook in a cast iron pan with butter, garlic and herbs.
Good coating of kosher salt. Leave on rack in fridge over night. GRILL next day medium rare…sauce on side if you want.
No marinade.. salt pepper garlic
Dry brine salt over night. Set oven to 250. Roast to internal temp 120 – sear in hot cast iron. Rest 5 minutes – enjoy.
i might get attacked for this but:
let it get to room temp, give it a really good salting all around let that soak in for 30min and then smack it in a pan or my prefered home grilling method put it in an opti-grill.
pepper only after the cooking part.
The question is not how, but why.
So I ended up doing sea salt, Cracked Pepper, Garlic powder all at once did I goof it doing all three rn? I plan to let it sit in the fridge wrapped in tinfoil with the seasonings
Marinade? 🚫⛔️🙅♂️
Dry brine w/ sea salt 🫡👍✅👌🏻
A pinch of salt n pep. Pan sear then low heat until you reach internal temp of 135. Take off and let cool 5 minutes before cutting. Enjoy.
With cooking like a steak you want to only brine in salt because other seasonings basically don’t get absorbed into the meat like salt and end up burning on the sear
I either do salt & pepper and let it sit for half a day or sometimes I marinate in Worchestershire, Italian and pepper.
Don’t marinate that. Marinating is for crappier or tougher cuts of meat.
Dry brine with kosher salt. Add pepper before cooking with some garlic powder and onion powder. Done.
Get a hammer and drive that stake into the ground
[deleted]
Don’t marinate. Just dry brine for 30 minutes minimum. Cook and enjoy.
So much marinade hate…red wine, rosemary, oregano, thyme, and garlic is never a bad thing to dip you steak in for 30-45 minutes…what bunch of uncultured swine running around here saying all marinades are bad on good steak.
It’s also well known to reduce all those cancer concerns people have recently rediscovered about grilled and charred meats.
Alternatively salt, pepper, California garlic powder (I’m talking the deeper tan stuff often labeled “California garlic powder” not the bland off-white garlic powder) and job done.
Edit: Love you downvoters, now I know I cook and eat better than you all!
It’s an average looking steak. But looks don’t mean much. You won’t really know how good it is until you eat it. Personally, I wouldn’t marinate it. Sometimes any sugar in the marinade can burn. I may crust it though. I would rather sear it and then make a great pan sauce. Like if I pan sear, I might sauté some shallots and mushrooms in the pan juices, then deglaze with brandy or whisky, then add a little stock or even water, and finish with a little butter or even cream.
Dry brine with salt. Leave uncovered in fridge until the surface moisture disappears.
Classic salt pepper garlic
Season a steak (or any good cut of meat). Marinate cheaper, tougher cuts of meat.
You don’t marinate NY strip. Go to Smith & Wollensky, Peter Lugers, Morton’s, Ruth’s Chris. Etc. none of them marinate NY Strip, nor Ribeye, nor Filet mignon. You wanna ad some aroma to it?… then throw in a couple of garlic clove halves and a branch of rosemary with salted butter as your cooking your meat….
Salt it heavily the night before and put it on a plate in your fridge. The salt will draw out and redistribute the moisture as well as really get into the meat.
With cuts like NY Strip, Ribeye and Filet, S&P is all you need. Save the marinade for a piece of meat that needs help being tender.
It is not the best steak, but I would call it very good. They have a significant amount of marbling so it should be very tasty. I don’t marinate steaks like that, but if you want to I would recommend olive oil, low-salt soy sauce and garlic powder. Good luck.
Marination is to make cheap, tough cuts of meat palatable. A good steak doesn’t need it.
Did you buy it in the parking lot? Like why is it on your steering wheel
Steak is literally spelled on the package bro…
Strip- salt rub, let it sit. Season- Salt garlic and pepper, minced garlic/parsley/butter topper at the end of the cook.
Marbling looks okay, not feat just okay
Steaks. Also how thick are they? Can’t tell
how did you misspell steak when you had a reference right in the photo?
This isn’t fajita meat. You don’t marinate a good cut. You marinate tough cuts nobody can identify.
Marinating is for things that are tough, like flank or round. that’s a beautiful piece of strip steak so you put salt and pepper on that and you grill it for about five minutes aside when you rested on a plate for about 10 minutes and then you slice it and you eat it
Looks like it’s from Aldi. They have a solid selection of pretty decent stuff at good prices.
Edit- yea, I guess it is Walmart. They sometimes have okay stuff but it’s just as expensive as regular grocery store but less quality.
*stretches and takes a deep breath
Okay here we go…
It’s USDA Choice, not USDA Prime.
Meaning, it’s an average steak. Nothing wrong with it, and judging from the marbling it’s probably on the higher end of what’s considered USDA Choice. It is, undoubtedly, a good steak.
You can trim some of the excess fat around the edges if you desire, just be sure not to remove any of the meat underneath.
That being said, while you can marinate a steak like this (I’m not going to get into that), the preferred method is probably going to be a dry brine.
To achieve this you will need to liberally salt both sides of the steak and let it sit on a wire rack for at least a few hours in the fridge uncovered, preferably overnight if you have the time. You don’t need to apply anything other than salt at this stage, because other herbs and spices (including pepper) will not penetrate the meat or add flavor and tenderness in the way that salt does. Likewise, other spices like pepper or garlic power can burn during the searing process if heat is not carefully controlled. If these burn they can add a bitter taste to the steak.
After it’s sat in the fridge for long enough, pat the steak dry with a paper towel to remove any excess moisture. This will help you develop a better sear and crust on the steak, which will enhance the flavor.
Once the steak is dry, preheat a cast iron or steel pan to medium high heat with a tablespoon or two of a neutral, high smoke point oil, such as avocado oil. At this stage you can add a pinch more salt to the steak, but remember, it’s already dry brined, and you don’t want to it to be too salty. Once the oil starts to smoke you can start searing your steak.
This next part is debated quite a bit, and there are more than a handful of methods to cook a steak, but I’m not going to get into that. At a basic level you generally either want to:
1) sear it for 3-4 minutes on the first side depending on the thickness (less time for thinner steaks and more time for thicker steaks)
2) flip it, then quickly add a half to full stick of unsalted butter and thyme (and a whole garlic clove or two if desired)
3) once the unsalted butter has melted and become golden brown, frothy, and bubbling, continuously baste the steak with the butter until the second side has developed a good sear (typically within 2.5 or 3.5 minutes)
4) once the steak reaches within 10 or 15 degrees of the desired level of doneness (rare, medium, etc.) then remove the steak from the heat and put it on a wire rack and let it rest for 10 minutes (the internal temp of the steak will continue to rise 10 or 15 degrees to the desired level of doneness in a process called “carryover cooking”)
5) after the steak has rested for 10 minutes serve it with freshly cracked pepper
OR:
1) sear it for 1.5 minutes on each side
2) then quickly add a half to full stick of unsalted butter and thyme (and a whole garlic clove or two if desired)
3) once the unsalted butter has melted and become golden brown, frothy, and bubbling, continuously baste the steak with the butter and flip it every 30 seconds until both sides develop a good sear
4) once the steak reaches within 10 or 15 degrees of the desired level of doneness (rare, medium, etc.) then remove the steak from the heat and put it on a wire rack and let it rest for 10 minutes (the internal temp of the steak will continue to rise 10 or 15 degrees to the desired level of doneness in a process called “carryover cooking”)
5) after the steak has rested for 10 minutes serve it with freshly cracked pepper
OR
If you’re using a charcoal, propane, or pellet grill, preheat it to the max temp it can get to and use one of the methods above. The cook times will remain the same, but since it will be on grill grates you’ll just add the butter (compound herb butter is great to use) to the top of the steak as soon as you take it off the grill. You’ll still let it rest for 10 minutes.
Also, I know I’m going to get flak for this, but adding the unsalted butter and thyme is optional. It’s highly recommended because it imparts great flavor. But if you don’t have unsalted butter for some reason or don’t have fresh herbs, you can skip the butter and herbs. You can also substitute or add rosemary and/or dill for different or additional flavors. I don’t recommend using salted butter simply because it can result in the steak being too salty, and you have to consider that you’ve already added salt to the steak while dry brining it.
There’s other methods for cooking steaks, such as sous vide, reverse sear, etc. but those methods are usually considered to be more advanced. If you’re unfamiliar with cooking steaks I’d recommend pan searing a few steaks using the steps I described above. It will get you familiar with what to expect, what to look for, and will help your intuition when trying to use more advanced methods for cooking steaks.
Never go wrong with dry brine for at least 24hrs.
Depends upon whether you plan to pitch a tent, kill a vampire or eat it.
At least it’s choice and not select!
I buy those all the time they’re really good. I wouldn’t marinate I would reverse sear it only need salt and pepper
It might be pretty difficult driving those into the ground.
You’re gonna get mowed for typing stakes. Also for marinating a steak. Also for paying $14/lb for choice.
They don’t need marinating but if you’d like try a carne asada marinade
https://www.munchkintime.com/best-carne-asada-marinade/
When the stakes are high, she’ll make due.