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Steak sauce & marinades
So somehow there isn't already a thread for this.

I've got some blade to cook for dinner tonight and I'm looking for suggestions for sauces and marinade, or even a rub. I have these in the fridge but fresh made is always better. That's Always Fresh BBQ & Burger Relish in front, Pepper sauce in back.

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Chilli flakes and salt.
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all i ever do with my steaks is some oil, salt and pepper
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Quote:

Originally Posted by Gussigan View Post

all i ever do with my steaks is some oil, salt and pepper

Yep. And Hot English Mustard on the side. Get there.
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If i have a quite a few people and want to cheap out, I'll buy blade and marinate with whatever is in the fridge... something around the following, but never a fixed recipe

garlic
ginger
soy
hoi sin
Worcestershire
Barbecue sauce
chilli, perhaps a bit of lemon
some water (not much)

mix, taste, add stuff as required to give a smokey BBQ sauce. 4 hrs minimum then 1 hr out of the fridge to relax the meat.
step on my cubes.
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Sick! Thanks guys. I think I'll keep it simple and just do olive oil & salt. Totally trying your marinade next Bracko!
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for stirfries i like to marinade in a combination of soy, sesame oil, lemon/lime juice and chilli. the citrus juice is GOLD it tenderises the meat, introduces sugars for caramelisation and gives a little kick
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I'm quite partial to the 'Big Ricks' marinade you'd see around the place a bit...
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What Gus and Geezah (!) said, plus if I'm feeling decadant, make a Bernaise.

If it's a nice bit of meat, I want to taste it, if it's cheap I'm going to stir fry or slow cook it, not eat it as steak.
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^You object to Cafe de Paris butter?
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Quote:

Originally Posted by Gussigan View Post

all i ever do with my steaks is some oil, salt and pepper

Yep, all I ever do to steaks these days.
Recently been adding Kampot pepper in to the mix and all I can say is WOW
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Quote:

Originally Posted by ferretrock View Post

^You object to Cafe de Paris butter?

Nope, never had it. Also I don't mind a dianne, every once in a while.
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bernaise is better than cafe de paris, but essentially they are quite similar.
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^I'm going to wholeheartedly disagree with you there. Cafe de Paris is made to be slightly bitter and quite salty, bernaise is on the sweet and sour (+salty) side.

One is a sauce (has egg, remains separate), whereas the other simply combines with the juices of the steak.

I tend to find bernaise quite overbearing.
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Quote:

Originally Posted by Oblivia View Post

What Gus and Geezah (!) said, plus if I'm feeling decadant, make a Bernaise.

If it's a nice bit of meat, I want to taste it, if it's cheap I'm going to stir fry or slow cook it, not eat it as steak.


if i served my friends stir fry at a BBQ i think they'd BBQ me instead
step on my cubes.
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Quote:

Originally Posted by ferretrock View Post

^I'm going to wholeheartedly disagree with you there. Cafe de Paris is made to be slightly bitter and quite salty, bernaise is on the sweet and sour (+salty) side.

One is a sauce (has egg, remains separate), whereas the other simply combines with the juices of the steak.

I tend to find bernaise quite overbearing.

butter based steak accompaniments is what i was getting at.
nah mate
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for marinading chicken, pork or lamb, you can't beat this stuff:
http://thechillifactory.com/chilli-c...on%27s%20Blood

mixed with garlic, salt/pepper, hoi sin sauce
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Blade? BLADE??? What the fuck is wrong with you people?!?!?

Sorry, but blade is not a cut to fry up and eat as a steak...it's a braising cut

And don't marinate (good) steaks...salt, pepper, oil, rub, cook, rest, eat with accompaniments/sauces...I reckon a marinade just inhibits the steak cooking process, stops you from getting a nice crust, burns too easily before the steak is cooked through
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Ended up doing extra virgin with a teeny bit of salt, then sprinkled a little cajun seasoning in the pan once the heat was down to finish them. Made for a kickarse gravy.

lol Kiwi, I usually only use blade for stirfries and casseroles trollololol

Last edited by psyv: 10-Feb-12 at 06:14pm

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I wanna do more with rubs, but are they more for a joint than a steak or a chop?
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If you MUST marinate good steak, chimmichurri - easy to make, Argentinian

otherwise, seconded - salt, pepper, olive oil - fucking hot grill, served rare/medium rare - drizzle with truffle oil , fuck yes!
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loooooooove chimichuri
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ha... I've been making chimichurri sauce for years without ever knowing it!
step on my cubes.
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chimchirri's not a marinade is it ? ..more a sauce for after steak is cooked
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If I'm cooking the steak in a pan and not on a grill I'll chuck some butter in there with maybe a whole garlic clove and a bunch of thyme/rosemary and keep basting while it cooks.

On the grill then it's just brushed with olive oil and sprinkled with salt. Pepper after it's cooked and then rest on a plate with a teeny splash of olive oil and lemon juice.

If I'm really organised I'll pre salt the steak for around 24 hours and then leave it in the fridge on a rack to dry a little.

Some good reading here: http://www.seriouseats.com/2011/03/t...ct-steaks.html
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Yeah I chucked a little butter in mine when I did it. Makes the flavour fuller I think, and helps with the gravy.
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I don't use butter or oil when I'm cooking steak. I don't find it sticks to the cast iron, as long as you move it around a bit until the fat in it melts a bit, and have the pan real hot. I wouldn't make gravy for steak though, it's hard enough for me to choose which kind of mustard to use without adding another lesser condiment to the mix.
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Yeah, I'm all about the whole grain mustard on my steaks...so damn good!
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No way, hot english mustard ftw
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That's my next choice, sometimes I don't want to "feel the burn"
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I usually go a non seedy dijon, or some fruity german stuff.

I like that link marksound, it made me rethink my turning philosophy. I had always thought of it as if you turn meat, that side stops heating, so it takes longer for the center to warm up, but if that side gets heat, it will keep radiating into the center. Duh! Also Heston advocates flipping burgers every 30 seconds, so I'll have to try it.
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I don't turn a steak as I watch what's happening on the surface of the steak to know how cooked it is...I get the pan super hot, sear one side, flip it and sear that side, then lower the heat a bit depending on how thick the steak is (too hot with a thick steak and you'll burn the outside before heating all the way through)

Then as the cooking process happens, the myoglobin (yes, it's not "blood" in your steak" rises through the meat to the surface...when you just start to see red dots forming, it's time to flip if you want it rare, wait longer and for more dots to appear for medium...repeat process on the other side

If you're flipping it over and over and over the myoglobin is constantly going up then down the up then down and less likely to ever reach the surface for you to know how it's cook...but I guess if you know your steaks cookedness by feel, you would work with that, but I don't really see the point.
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Last edited by Random_Kiwi: 15-Feb-12 at 04:35pm

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Maybe check out the article. Seems way more convincing than your blood rule.
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I did read that, that's burgers, not steaks, and as much as I like my steaks on the rare side of medium, I do not like mince anywhere near that pink...yuck

And all those different flipping times, they guy says he could barely tell any of them apart, so sorry, my visual rule for cooking steak seems much more convincing than that load of dribble
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Meat thermometer or gtfo
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You can't put a meat thermometer into a 2 or 3cm thick steak, you nonce!
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Why not? You could go in from the side.

I think you still want burgers a bit pink inside, not all sawdusty and grey. I read somewhere though that if you're making your own mince you can get away with rarer burgers, as commercial places have a risk of salmonella. I'm not sure that making my own mince is on my current list of priorities though.

Quote:

Originally Posted by Random_Kiwi

And all those different flipping times, they guy says he could barely tell any of them apart,

Wasn't that just on the outside?
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Meat themometer for roasts only. Steak is by touch and feel, the way real men do it.

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yeah i just use the force to ascertain when my steak is ready
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Quote:

Originally Posted by Oblivia View Post

Wasn't that just on the outside?


No...

"And how did they taste? Well, to be honest, there wasn't a huge difference between any of them. I would be very hard pressed to put them in the correct order, or even pick out the best and worst if I were blind-folded."

...outside was where he could see some difference, taste they were all pretty much same same
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Quote:

Originally Posted by Gussigan View Post

yeah i just use the force to ascertain when my steak is ready

i think we both know that you have a cigarette, flip the steak, and then have another cigarette
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when i smoked that was the preferred method

my old man taught me that one
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