marinating good beef--what's your opinion?

TRex

Okay, I've always been of the opinion that if you have an expensive cut of prime beef, the best thing to do with it is just add some salt & pepper and grill it on the Egg (resting after searing, of course) in order to enjoy the good taste of the beef itself. [p]Well, last weekend my cousin cooked about an 8 pound tenderloin on his Large that he had marinated all day in "whatever [he] could find" (this involved primarily Worchestshire sauce, beer, maybe some wine or vinegar, etc.). He cooked the tenderloin direct on a 300 degree fire for about an hour until his Polder read about 135 in the center. It was an amazing tasting piece of beef, and I think that the marinade tenderized the meat a good bit, because man was it tender.[p]Now below, charbuddy is suggesting I marinate my Omaha steaks that I got for Christmas, and his post for the marinade ingredients is making my mouth water. Sounds like he's had some good results with doing this.[p]So, what are some of the other opinions out there? Does marinating noticeably change the tenderness of an already tender prime cut of beef? When is a good time to marinate beef? What do others use for a marinade?[p]Mmmmm . . . I just love steak talk.[p]Happy Holidays to all![p]TRex

Car Wash Mike

TRex,
I've been all over the board on this. I have marinaded a beef tenderloin, I've rolled one in char crust and seared then finished low and slow. Drunk and Dirty tenderloin is great.
I have used just salt and pepper on steaks, Monteal Steak seasoning, and every once in awhile, marinade steaks in Italian dressing overnight.
Not many complaint from guests, actually none.
Just depends on your mood and taste buds for the day.
Love talking BEEF, its whats for dinner.[p]CWM [p]

Shelby

TRex,
I guess I'd fall into the opinion of if you've got that quality of a piece of beef, that tender, you don't need to do much to improve the flavor or to make it tender.
My problem is I'm to scared to experiment with such an expensive piece of meat!

JSlot

I gotta go with Mike on this one, Rex. I've done beef almost every way imaginable and really can't say that one is better than the other. It just depends on what I have a taste for that day. The guests have never complained! Still, with a good cut of meat, it's hard to beat a good coating of garlic salt and cracked black pepper and Egg treatment. I guess we are all Eggstremists to some extent. LOL![p]Jim

char buddy

TRex,[p]I am not sure marinating has all that much effect on tenderizing beef. I do it mainly for taste and flavor when I'm not working with prime stuff. Don't tell the person who gave the Omaha steaks, but who can probably do better at your local, non-chain butcher.[p]

Nature Boy

TRex,
Like a few below have said, the marinade is not really going to do much for tenderizing the meat. But it will definitely give you added flavor within the outer 1/8 inch of your beef. When I marinate beef I use a more gentle marinade than with poultry and pork. Olive oil mixed with your favorite beef rub for instance. Or some fresh herbs. Maybe a little red wine, a splash of red vinegar, and a little soy sauce, being careful with the salt. I think adding fresh garlic overpowers the meat, so I will use a little powder (if the rub doesnt already have it). 4 or 5 hours is usually plenty of time...but if your marinate is mostly oil and spices (and low on the acid and salt) then overnight is great.[p]It's what I be thinkin anyhow! [p]Good question. Hope you are enjoying your holidays.
Chris

char buddy

Nature Boy,[p]Thanks for the garlic tip. I think I'll stop by the dizzy dust site and finally get my supplies.[p]cb

TRex

Thank you all for your good advice and suggestions. I think what I might do now with the Omaha steaks is marinate some and just throw the others right on the Egg with just salt & pepper--do a little side-by-side taste test. Looks like I'll go with a mild marinade like Nature Boy suggests- I gather that low acid and low salt is preferrable.[p]Ugghh . . . alas I'm stuck back at work today, though, so I won't be able to start experimenting until the weekend . . .

Nature Boy

char buddy,
Yeah baby! Anytime, pal. I been thinking about playing more with roasted garlic in marinades though! The flavor is totally mellowed and nutty. Only done it a couple times, but I need to get in the habit of roasting up a few garlic clumps once in a while! Squeeze out the goop, and go to town. Yowza.[p]Holiday beverages to you sir.
Chris

WooDoggies

Nature Boy,[p]You can make a really nice spread out of your squeezed out garlic goop by adding full flavored ex virgin olive oil and/or melted butter, some salt and pepper and maybe another spice or two like thyme or sage, dash o cayenne... mash it all together or puree.
It's really an excellent spread on warm crusty bread or spreading under the skin of a whole chicken prior to cooking or brushing on chicken parts like a sauce during the last part of grill.... good on just about anything.... even a steak.[p]Beers back!
Woo

char buddy

WooDoggies,[p]That does it. gonna try one of those roasted garlic chickie this weekend. [p]cb

char buddy

Nature Boy,[p]just ordered my full boar pack of dizzy dust stuff at this website http://www.dizzypigbbq.com/[p]gonna start the new year off right.

Nature Boy

char buddy,
thanks.
Happy New Year!
chris

Nature Boy

WooDoggies,
I'm there buddy! Yowza. Mmmm. Mmmmmm. MMMMM! Dat sound good.
Hope your move goes well! Happy holidays, and multiples to you!
Chris