Italian dressing as a steak marinade....

[RussinOhio]

Since AK has a couple food related threads going (Brussel sprouts...AGAIN!)...I thought I'd post about what I've been using as a marinade for my favorite food.....steak! :banana:

I've been using Wish Bone Italian dressing for years because its what I'm used to.....and I love the results. I've got some steaks in the fridge for 24 hours now soaking in the stuff.

What do you use? Anything out there I oughta try?

(I thought of trying Emeril's marinade.....but I thought his steak sauce was awlful so I did'nt buy it!)

Russ

[krimney]

My brother (professional cook) actually informed me that's what his kitchen often used (italian dressing) as a marinade.

I often use red wine, some soya sauce, garlic and a little hot sauce for my steak.
Just as often I use nothing, because a good steak really needs very little addition of flavour.

[mhardy6647]

We use italian dressing for marinating chicken to grille.

My very favorite marinade for steak is known as "Brad's Sauce" at my house ('cause I got the receipe from "Brad"), but it really stems from Julia Child.

I'll post the receipe later, but I will mention now that the secret, magic ingredient is hoisin sauce. It is mega-wonderful for grilled steak tips.

[Kamakiri]

My wife used to do it, but at one point she wayyyy overdid the things she cooked in Chiavetta sauce, and Italian dressing reminds me too much of it.......

[Henry Kloss]

My first post on the vintage audio forum, and it's about food. I have been using Italian salad dressing for steak for 20 years. Recently I started using a dry rub of just salt, pepper and garlic. Much better for tender cuts. I still use salad dressing for for the tougher cuts. Anyone who says that you shouldn't use salt before cooking the steak is just wrong. IMNSHO :thmbsp:

[RussinOhio]

Hmmm! Sounds like Italian dressing is the way to go for most people. Guess I should'nt consider anything different since I'm already there!

Thanks for the opinions.

Russ

[tentoze]

My first post on the vintage audio forum, and it's about food. I have been using Italian salad dressing for steak for 20 years. Recently I started using a dry rub of just salt, pepper and garlic. Much better for tender cuts. I still use salad dressing for for the tougher cuts. Anyone who says that you shouldn't use salt before cooking the steak is just wrong. IMNSHO :thmbsp:

You type amazingly well for a dead guy.

[Henry Kloss]

OH! I forgot. Since the U.S. has failed to honor the free trade agreement and open their border to Canadian beef. :sigh: They are practically giving the stuff away. I just bought about 50 lbs of beef tenderloin for the freezer. :naughty: Not good for our beef farmers, but a big plus for this mad cow eater. :banana: :banana:

[tentoze]

I put salad dressing on salad. I put salt and pepper on steak. If it needs anything more than that, I bitch at the butcher.

[opt80]

I never marinate,my brother marinates everything.I'm with Tozer,salt and pepper.It is only the repectable thing to do for the departed cow.


Alan

[LBPete]

Italian dressing makes a good marinade for fish too! Soak then pop it on the barbeque. mmm good!

- Pete

[RussinOhio]

I put salad dressing on salad. I put salt and pepper on steak. If it needs anything more than that, I bitch at the butcher.

Gotta have A1 on my steak.....saute'd onions & A1. I'll eat steak plain if I had too.....just gotta spice it up simply because I can :)

Russ

[Bogframe]

If I'm grilling, my steak goes on the grill with a very light coating of extra virgin olive oil to keep it from sticking. If I have to use the broiler, it goes in the same way it came out of the cow. I have a good butcher, so my Porterhouses don't need anything.

[john_w]

I am sitting in some prime red meat country. Yes, Texans and others have it as good, but I don't know about "better". The cow meat is very good here, but I usually eat elk steak whenever I can. Got a nice, tender 1 1/2 yr. old cow elk a while back. Mmmmmmmm - won't catch me putting anything but salt on that kind of meat!! Even pepper is too much most of the time. Probably would do the same for moose or caribou, from what I've heard.

Cow, on the other hand - unless it is an exceptional cut of meat such as a very good Fillet Mignon - is game for anything except Ketchup!

I've heard of the italian dressing marinade - haven't tried it yet. Too busy eatin' elk!

- jw

[Henry Kloss]

You type amazingly well for a dead guy.


I got better.

[grumpy]

For a good cut of steak i prefer it be cooked med rare with no marinades of any kind. Slap it on my plate and devour.

Now if its a cheap piece of meat then yes I will marinade and have used Italian dressing which can add a nice flavor to an otherwise not so great steak.

[fabvsix]

I called this my "simplicity" marinade.
Here it is:
Get large zip lock bag. Add cheap or good peice of beef
Pour in a good soy sauce, add two heaping spoon full of menced garlic, add fresh black pepper (don't be shy either), one fresh squeezed lemon seeds and pulp is ok, but get all the juice. Add a little "7-up" (optional). Let sit for 8 plus hours and grill thus adding a dab of butter on top of meat 1 min before done......
*****no need for salt as the soy is loaded with it"

Try it you may be surprised how SIMPLE but good ! :naughty:

[GibsonLesPaul]

If I'm grilling, my steak goes on the grill with a very light coating of extra virgin olive oil to keep it from sticking. If I have to use the broiler, it goes in the same way it came out of the cow. I have a good butcher, so my Porterhouses don't need anything.
Mmmm! I'm coming to your house for dinner... :thmbsp:

[Rockmonton]

heh, i love steak, fairly rare, fairly plain, sometimes cooked with some mushrooms and onions, bit of steak sauce, but fairly plain, or else this cool pepper rub on we've got here, man thats good.

[fotno]

As far a good cuts go, beef doesn't need much help IMHO. I think cooking technique matters more than almost any other factor. Anything more done than med-rare just seems to dry out the cut, and waste a good deal of the flavor. Cheaper stuff - Thin sliced chuck or flank, then a little marination goes long way towards making them edible.

[Wireworm5]

I use Hy's Seasoning salt generously on one side. And when I flip the 1" steak after 35 minutes at 400 degrees in the over. I season the other side generously with Greek herbs or spices, also available from the store. And cook for another 10 minutes. Its well done but still tender and tastes yummy. :tongue:

[Bogframe]

Mmmm! I'm coming to your house for dinner... :thmbsp:

Just give us a days notice. 2" thick OK, or do you like yours thinner?



"I don't care what color your couch is"
Me to most of my first-time picture framing clients.

[Rontech1]

If I'm grilling, my steak goes on the grill with a very light coating of extra virgin olive oil to keep it from sticking. If I have to use the broiler, it goes in the same way it came out of the cow. I have a good butcher, so my Porterhouses don't need anything.

EXCELLENT!
The only thing I do different is a little fresh ground black pepper on it. when I grill for others I let the person eating the steak destroy it with any other seasoning :D
I agree that sometimes a marinade is needed for an inexpensive/poorer cut of meat, but if I am going to grille something, it is going to be a good cut. Porterhouse 1.5 - 2 in thick being our current favorite around my house.
The Schnucks ( grocery chain) stores here have recently been cutting very thick steaks that are Angus beef. As good as I got from the local butcher and a little more convienent to get.
Ron

[Bogframe]

When I was courting my wife (who I met chatting in Pogo) we were talking about steak one day, and she said her fave was T-bone. I told her that I knew that a porterhouse would change her mind, and if she ever made the trip from Canada to here I'd prove it. She did, I did, and we'll be married years January 19th. All hail the powere of good beef!