What is your favorite rub or marinade for steak?

CPT Joseph K Murdock — Sat, 11 Jun 2016 18:05:17 -0400

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

2LT Private RallyPoint Member — Sat, 11 Jun 2016 18:14:48 -0400

Salt, pepper, sear with olive oil.

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

PO1 William "Chip" Nagel — Sat, 11 Jun 2016 19:42:01 -0400

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

SGT Aaron Atwood — Sat, 11 Jun 2016 21:14:09 -0400

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

PO1 Tony Holland — Sun, 12 Jun 2016 01:04:24 -0400

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

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

TSgt Frederick Horne — Sun, 12 Jun 2016 01:54:41 -0400

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

1SG Private RallyPoint Member — Sun, 12 Jun 2016 02:43:57 -0400

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

MSgt Richard Rountree — Sun, 12 Jun 2016 07:04:54 -0400

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

CPT Jack Durish — Sun, 12 Jun 2016 08:59:31 -0400

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

CAPT Kevin B. — Sun, 12 Jun 2016 10:53:13 -0400

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

Capt Gregory Prickett — Sun, 12 Jun 2016 14:35:17 -0400

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.