It would depend on the cut of meat and really what flavors you want. For a tenderloin, new york or porterhouse- I prefer a dry rub. For flank steak, sirloin and some of the less tender cuts you can use something with some beef stock, olive oil, ginger or garlic.
Some ideas- dry rub:
Coffee with ancho chili, dry mustard, oregano, smoked paprika and salt & pepper
Dried lemon peel, oregano, basil, salt, pepper and garlic salt
Paprika, cumin, cinnamon, star anise, cardamom, ginger salt & pepper
For a liquid marinade:
Beef broth, sesame oil, green onion, brown sugar, ginger,soy sauce and mustard
Olive oil, with a variety of fresh cut herbs -basil, chives, oregano, garlic ect.
Red wine with shallots, rosemary garlic salt & pepper
It depends on what kind of flavors you like on your beef. I prefer to marinate the Asian way. One of my fave ways of doing that is to make a Satay marinade. Satay is an excellent choice because there are many variations of Satay and they are all made with herbs and spice that aid in emulsifying and breaking down fats in foods and aids in digestion and this is an important factor in getting the most out of your beef. You can use it on any cut and I would marinate the beef overnight. Let me know what you think!
yum. grass fed beef doesn't need much cause it's soo good! A little salt and pepper and olive oil should do the trick. Remember to push the salt into the meat to tenderize it.
My favorite marinade, however, is an asian mix. A little tamari, salt, lime juice, garlic, and ginger is classic and tasty.
Answers
May 10, 2011
It would depend on the cut of meat and really what flavors you want. For a tenderloin, new york or porterhouse- I prefer a dry rub. For flank steak, sirloin and some of the less tender cuts you can use something with some beef stock, olive oil, ginger or garlic.
Some ideas- dry rub:
Coffee with ancho chili, dry mustard, oregano, smoked paprika and salt & pepper
Dried lemon peel, oregano, basil, salt, pepper and garlic salt
Paprika, cumin, cinnamon, star anise, cardamom, ginger salt & pepper
For a liquid marinade:
Beef broth, sesame oil, green onion, brown sugar, ginger,soy sauce and mustard
Olive oil, with a variety of fresh cut herbs -basil, chives, oregano, garlic ect.
Red wine with shallots, rosemary garlic salt & pepper
May 11, 2011
It depends on what kind of flavors you like on your beef. I prefer to marinate the Asian way. One of my fave ways of doing that is to make a Satay marinade. Satay is an excellent choice because there are many variations of Satay and they are all made with herbs and spice that aid in emulsifying and breaking down fats in foods and aids in digestion and this is an important factor in getting the most out of your beef. You can use it on any cut and I would marinate the beef overnight. Let me know what you think!
Thanks,
Richard
May 16, 2011
yum. grass fed beef doesn't need much cause it's soo good! A little salt and pepper and olive oil should do the trick. Remember to push the salt into the meat to tenderize it.
My favorite marinade, however, is an asian mix. A little tamari, salt, lime juice, garlic, and ginger is classic and tasty.