09-19-2004, 12:47
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#16
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Quiet Professional
Join Date: Sep 2004
Location: Ohio
Posts: 982
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Quote:
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Originally Posted by Kyobanim
I had this conversation with a chef I train with a couple months ago. He said when marinating with a vinegar based marinate 30 minutes is about right. The reason is the vinegar breaks down the meat (cells?). The longer it sits the more it breaks down and turns into mush, will cook too fast.
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Kyobanim, RL;
I will try your suggestions on the marinade with a couple of Rib-eyes this afternoon, and will report back my unbiased findings. 
Doc
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09-19-2004, 16:39
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#17
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Quiet Professional
Join Date: Sep 2004
Location: Ohio
Posts: 982
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I realize that many here on Professional Soldiers.Com have been eagerly awaiting my findings in regards to marinating time with steaks. Through careful analysis I have to agree with the two professionals in question on this thread. The steaks were outstanding and I thank both of you for your advice.
Hope you all had a good weekend.
Doc
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04-19-2016, 00:23
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#18
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,767
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Marinating wild boar spareribs in this marinade overnight. Then into the crackpot while I'm at work tomorrow. Finish on the grill perhaps?
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Roguish Lawyer is offline
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04-19-2016, 06:56
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#19
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Quiet Professional
Join Date: Jan 2004
Location: Colorado Springs
Posts: 4,509
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Quote:
Originally Posted by Roguish Lawyer
Then into the crackpot while I'm at work tomorrow.
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And all this time I thought you got your energy bursts through Red Bull.
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Razor is offline
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04-19-2016, 09:43
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#20
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Consigliere
Join Date: Jan 2004
Location: Free Pineland (at last)
Posts: 8,767
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Quote:
Originally Posted by Razor
And all this time I thought you got your energy bursts through Red Bull.
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LOL, oops
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Roguish Lawyer is offline
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05-12-2016, 16:03
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#21
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Auxiliary
Join Date: Apr 2005
Location: God's country, NW Indiana
Posts: 67
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The wife joined us up to one of those discount warehouse stores. At first I was like sure whatever. Until she brought home these steaks. NY strips at least 2" thick. A four pack of them for $35. They were delicious and super tender.
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AMP is offline
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05-12-2016, 20:41
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#22
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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RL- Which piece? If you are doing the loin or tenderloins, Just grill them...
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mark46th is offline
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05-15-2016, 19:26
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#23
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Guerrilla Chief
Join Date: Feb 2011
Location: NM
Posts: 525
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There used to be a restaurant in Chapel Hill called Four Thieves, owned by Paul Geber I believe. He made the very best London broil ever or since. This was in the late seventies early eighties. I think he used flank steak. I've never had its equal since.
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NurseTim is offline
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05-15-2016, 20:14
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#24
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by NurseTim
There used to be a restaurant in Chapel Hill called Four Thieves, owned by Paul Geber I believe. He made the very best London broil ever or since. This was in the late seventies early eighties. I think he used flank steak. I've never had its equal since.
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Not a huge fan of marinated meats. Only because I'm a carnivore and the marinades dilute the taste of the animal blood.......
About the only thing I enjoy is Steak au Poivre, and if you love steak, especially NY Strip you need to try Steak au Poivre....... If you're in Phoenix, you get the steaks and I'll do the Steak au Poivre...... 
And if the recipe doesn't have NY Strip steaks, black peppercorns, shallots, butter, olive oil, cognac, beef/veal demiglace, and heavy cream, it's not Steak au Poivre.......
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Team Sergeant is offline
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05-17-2016, 20:31
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#25
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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Ok TS- I bought a Prime New York Loin. Tell me how I turn this into Steak au Poivre...
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mark46th is offline
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05-18-2016, 11:29
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#26
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Quiet Professional
Join Date: Jan 2006
Location: N.E.WA
Posts: 1,137
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Quote:
Originally Posted by Team Sergeant
About the only thing I enjoy is Steak au Poivre, and if you love steak, especially NY Strip you need to try Steak au Poivre....... If you're in Phoenix, you get the steaks and I'll do the Steak au Poivre...... |
I'm so taking you up on this the next time I am in Phoenix!!!
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"Most of us here can attest that we never took the easy way. Easy just is............easy. Life is a work in progress, and most of the time its a struggle." ~ Me
"Every normal man must be tempted at times to spit upon his hands, hoist the black flag, and begin slitting throats." -Henry Louis Mencken (1880-1956)
"A Government that is losing to an insurgency is not being outfought, it is being out governed." Bernard B. Fall
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LongWire is offline
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05-19-2016, 08:16
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#27
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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TS- Can you post your Steak au Poivre recipe?
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mark46th is offline
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05-19-2016, 09:56
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#28
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Quiet Professional
Join Date: Feb 2007
Location: Near the flag pole
Posts: 1,168
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Emeril lagasse version
Stumbled across this recipe doing my normal hunting and gathering routine on the net. Was a HUGE hit, easily one of my favorites. After hitting this thread I think I will rest your recipes as well, but let me offer this for you to try.
Very simple, I let mine marinate over night. The Creole Seasoning mix I made lasted for 3 steaks. Enjoy!
http://www.foodnetwork.com/recipes/e...ks-recipe.html
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Last edited by blue02hd; 05-19-2016 at 10:00.
Reason: Added Title
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05-19-2016, 14:03
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#29
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by mark46th
TS- Can you post your Steak au Poivre recipe?
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Can't find my original recipe but this is very close. You're going to have to make this a handful of times to get it perfect. I make it maybe 25 times, 55 times?
http://www.food.com/recipe/steak-au-...orton-s-200490
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Team Sergeant is offline
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05-19-2016, 16:23
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#30
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,941
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I have a demi glace made from beef bones to which I will add the espagnole. If I have time I will track down some veal stock. Thanks!!
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mark46th is offline
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