Giving Steaks More Flavor
Seasonings are generally used to bring out the natural
flavor of the steak.
It is best to apply seasoning to steaks before cooking.
Seasonings should be sprinkled on both sides of the steak lightly. (See
10 Tips for Perfect Grilling.)
Rubs are generally used to add flavors and surface texture
to steaks. Rubs are usually coarser than seasonings and are applied much
For best results, brush the steak with cooking oil before
adding the rub. Spread out some of the rub on a clean plate and place the
steak on the plate. Coat both sides of the steak with the rub by gently
pressing the steak on the plate. Grill, broil or pan sear the steak to the
Marinades are used to add flavor to steaks as well as to
tenderize. Marinades typically contain an acidic ingredient, which
tenderizes tough cuts of meat.
Vinaigrette salad dressings are an easy, instant marinade or
there are many different marinades available.
For easy cleanup, marinate steaks in large zip-closure seal
plastic bags with ½ cup of marinade for each steak. Put the bag in the
refrigerator and flip after a half-hour to ensure the steaks marinate
evenly. Do not over marinate — this can lead to a mushy texture. Discard
used marinade. Grill, broil or pan sear the steak to the desired doneness
and place in a clean pan. (See
Handling Food Safely.)
Pour about a ¼ cup of the never used
marinade over each steak and tent foil over the pan for about 10 minutes
turning the steaks half way through. The hot steaks will draw in the
marinade and the flavor. Serve.
Sauces are generally served on cooked steaks or on the side
of cooked steaks to enhance and bring out flavors. There are many different
sauces that go well with steaks, including demi-glace, butter sauce,
horseradish sauce, smoky mustard sauce and more.
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