Tag: chef ramsay best grilled recipes

The Best Steak Marinade

Step that steak up a few notches with an excellent marinade. Maybe something special for Father’s Day.

The inspiration is a very common recipe around the internet on blogs and recipe sites. The original (I think) is known as “Best Steak Marinade in Existence” on Allrecipes.com.   Only a few changes to simplify and some rounding for a smaller (Cooking For Two) amount. Plus I didn’t bother with running though a blender.

I generally buy very good beef so a marinade just seems wrong on a filet
or porterhouse. Just some salt, pepper and a little garlic please. Strip steaks have just not been our favorites over the
years but the best looking steaks at the market were the strips. I had
just read
Simple Steak Marinade by Chris at Nibble Me This and a marinade seem great but I’m not a “beer person” so Google was my friend again. If your a beer person, check out Chris’ post.

Rating:

A 5 minus. I don’t frequently marinade steak but this is good enough to start doing it a lot more. My wife felt it was the best strip steak she has had in years.

Notes:Run though a blender if you want but it doesn’t seem necessary to me. Use black pepper if you don’t have white. Add a pinch of crushed red pepper or a hot or pepper sauce if you want.

In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.

Trim your steaks of extra fat. Here are two strip steaks about 12 oz each. (I do not want to hear about not doing this to a strip steak)

Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.

Remove from the marinade and discard the marinade. Grill as usual. Here I’m grilled over high heat for about 15 minutes total.

Allow to rest for 5 minutes or so before cutting.

The Best Steak Marinade
by DrDan at 101 Cooking for Two June-14-2013

Step that steak up a few notches with an excellent marinade.

Ingredients
  • 3 T soy sauce
  • 4 T olive oil
  • 3 T lemon juice
  • 2 T Worcestershire sauce
  • 2 t garlic powder
  • 1 1/2 T dry basil
  • 2 t dry parsley flakes
  • 1/2 t white pepper (or black if you don’t have it)
Instructions
1) In a 1 gallon zip lock bag combine: 3 T soy sauce, 4 T olive oil, 3 T lemon juice, 2 T Worcestershire sauce, 2 t garlic powder, 1 1/2 T dry basil, 2 t dry parsley flakes and 1/2 t white pepper.2) Trim your steaks of extra fat. Add the steaks to the bag, squeeze out the air and mush the steaks around to get them coated well. Refrigerate for 2 to 8 hours. Longer should be fine.3) Remove from the marinade and discard the marinade. Grill as usual.
Details

Prep time: 5 mins Cook time: 2 hour Total time: 2 hour 5 mins Yield: 2 servings

Updated

June 14 2013

Dan Mikesell

My Best Grilled Pork Tenderloin – Memphis Style

BBQ at its absolute tastiness. This is the best grill pork tenderloin… period.  Moist, tender and the most wonderful spicy taste.

Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.

When the local school superintendent mentioned it last weekend, I realize I hadn’t grilled this for over a year and I couldn’t remember the ingredients (which I almost always can). The next morning, I peaked at some site stats and zero page views in the previous 30 hours. I was horrified. It is so time for a re-post.

I start with a well trimmed pork tenderloin. You need to get the silverskin and any other membranes off so the brine and the dry rub can do their thing. Brine for a few hours to make that already moist and tender meat even moister. A dry rub to add flavor for a few hours. Then let rest at room temp for 30 minutes prior to grilling. This allow you get to the correct internal temperature easier without over cooking the spicy crust.

Rating

At the time of the original, I rated it 9.7 which was the highest ever at that time.

Notes: You can skip the brine and suffer a little decrease in moisture
and tenderness. It is not absolutely necessary to rest at room temp but
you will get to the desired internal temp on the grill easier if you can
get some warm up before grilling as the grill preheats.

Great BBQ requires great sauce. Try this one.
Link to the wonderful Memphis BBQ Sauce

Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.

 Trim a pork tenderloin of any silverskin, loose fat and membranes.

 Add the tenderloin to the brine and refrigerate for 1 to 4 hours.

Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4 to 1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt – only add if not brining
When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.

Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.

Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.

Remove from refrigerator, unwrap and rub with
the remainder of the rub on all sides and allow to rest at room temp for
20-30 minutes.
Preheat grill. You want a surface temp of  about 500 degrees. That is medium high on my super duper Weber.  High on lesser grills. Clean and oil  the grill well. This last step is important or it will stick.

Grill for 5-6 minutes per side and then decrease heat  a little
and continue to flip about every 5-6 minutes until internal temp of 150.
About 25 minutes total.
Let rest for 5-10 minutes before cutting.

Serve with Memphis BBQ sauce.

My Best Grilled Pork Tenderloin – Memphis Style
by May-2-2013

BBQ at its absolute tastiness. This is the best grill pork tenderloin… period. Moist, tender and the most wonderful spicy taste.

Memphis BBQ Pork Tenderloin is the most common recipe people clam as their all time favorite from my site. It had a special spot on my site for a year and a half as “My One Must Try Recipe”. And I called it the best meal I had ever grilled at the time and it probably still is. It really is that good.

Ingredients
  • 1 pork tenderloin

Brine

  • 4 cups water
  • 4 T table salt
  • 3 T brown sugar

Dry Rub

  • 2 T paprika
  • 1 T brown sugar
  • 1 t black pepper
  • 1/2 t chili powder
  • 1/4 to 1/2 t cayenne pepper
  • 1/2 t dry mustard
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1 T kosher salt – only add if not brining
Instructions
1) Start with a simple brine. 4 cups cold water, 4 T table salt, 3 T brown sugar. Mix well in a one gallon food storage bag.2) Trim a pork tenderloin of any silverskin, loose fat and membranes. Add the tenderloin to the brine and refrigerate for 1 to 4 hours.3) Mix the Memphis dry rub: 2 T paprika, 1 T brown sugar, 1 t black pepper, 1/2 t chili powder, 1/4-1/2 t cayenne pepper, 1/2 t dry mustard, 1/2 t garlic powder, 1/2 t onion powder, 1 T kosher salt- only add if you do not brine4) When the tenderloin is done brining, rinse under running water and pat dry with a paper towel. This will remove the brining salt from the surface.5) Place on a piece of plastic wrap about 6 inches longer than the tenderloin. Rub all sides of the loin well with the rub reserving about 1/4 of the rub for later.6) Roll the tenderloin tightly in the plastic wrap, seal the ends and refrigerate for 1 -2 hours. Longer is OK.7) Remove from refrigerator, unwrap and rub with the remainder of the rub on all sides and allow to rest at room temp for 20-30 minutes. 8) Preheat grill. You want a surface temp of about 500 degrees. That is medium high on my super duper Weber. High on lesser grills. Clean and oil the grill well. This last step is important or it will stick.9) Grill for 5-6 minutes per side and then decrease heat a little and continue to flip about every 5-6 minutes until internal temp of 150. About 25 minutes total. Let rest for 5-10 minutes before cutting. 10) Let rest for 5-10 minutes before cutting.
Details

Prep time: Cook time: Total time: Yield: 4 servings

Updated

May 2 2013

Dan Mikesell

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