What is your favorite rub or marinade for steak?

2016-06-11T18:05:17-04:00

I like oregano, salt, pepper, garlic and onion powder, lemon juice (S American style). My wife likes a home made teriyaki sauce for her ribeyes to marinate in and baste when it is done.

Response by 2LT Private RallyPoint Member made Jun 11 at 2016 6:14 PM

2016-06-11T18:14:48-04:00

Salt, pepper, sear with olive oil.

Response by PO1 William "Chip" Nagel made Jun 11 at 2016 7:42 PM

2016-06-11T19:42:01-04:00

Teriyaki sounds pretty good. I like the London Broil my Mom and Dad used to make and I think they just used Soaked it in Italian Dressing.

Response by SGT Aaron Atwood made Jun 11 at 2016 9:14 PM

2016-06-11T21:14:09-04:00

Depends. How's it being cooked? On a grill is a-given, but is it wood, charcoal, propane, etc.? If it's a wood fire then I don't add anything. For me the wood provides the flavor. For anything else salt and a lot of spicy pepper works for me.

Response by PO1 Tony Holland made Jun 12 at 2016 1:04 AM

2016-06-12T01:04:24-04:00

I can't believe no one asked "when's dinner?"

Response by TSgt Frederick Horne made Jun 12 at 2016 1:54 AM

2016-06-12T01:54:41-04:00

I always let the steak warm up to room temperature, drizzle with olive oil then add SPOG (sea salt, pepper, onion, garlic) as my base. I'll look around the spice drawer for anything that may catch my eye to add additional flavor but SPOG is a must.

Response by 1SG Private RallyPoint Member made Jun 12 at 2016 2:43 AM

2016-06-12T02:43:57-04:00

Little olive oil to sear, sea salt and crushed black pepper corn. No need to put all that seasoning on a good cut.

Response by MSgt Richard Rountree made Jun 12 at 2016 7:04 AM

2016-06-12T07:04:54-04:00

Starting with a room temperature, aged and well-marbled, ribeye, I rub in salt and freshly ground pepper. Grill medium rare to medium. Top with herbed Irish or German butter.

Response by CPT Jack Durish made Jun 12 at 2016 8:59 AM

2016-06-12T08:59:31-04:00

A little salt, a little pepper. I like the flavor of beef. But if you want a simple marinade that will tenderize shoe leather and make it tasty, mix half and half bourbon and soy sauce with garlic and ginger. Yum

Response by CAPT Kevin B. made Jun 12 at 2016 10:53 AM

2016-06-12T10:53:13-04:00

OK, I'll admit that I use Cabelas Steak Rub. Used spices in the cabinet too, but it's a nice flavor that you can adjust by the amount you use. The peppers take off if you use too much. I do my stuff over wood. Great rub for tri-tip. BTW if you like salmon, take a filet, leave the skin on, and just do it over wood with butter rubbed on and Lowry's Seasoned Salt (lightly applied). Grill skin down only. slide it off the skin when done and use some lemon if inclined. The wood and seasoning don't overpower the salmon which I find most restaurants do. Pretty much whatever meat I do with guests over includeds some yeast risen rolls. Cigars and cognac on the porch after. It just isn't the meat, it's the experience and verbal harpooning that makes the evening.

Response by Capt Gregory Prickett made Jun 12 at 2016 2:35 PM

2016-06-12T14:35:17-04:00

A properly prepared and grilled steak needs no marinade. As for a rub, a homemade Montreal-style seasoning works (black pepper, sea salt, granulated garlic & onion, dill, red pepper, coriander). Or salt and pepper works.