Elbow Room Marinade Food

MARINATED STEAK

Steps:

• 1. Put the soy sauce, onions and garlic in blender or food processor. Blend one minute on liquefy.
• 2. Add the seasoned salt and gravy master. Blend 30 seconds on liquefy.
• 3. Pour the marinade into a large Ziploc bag. Rub the steak with brown sugar and add the steak, seal the bag.
• 4. Leave the steak at room temperature, turning occasionally for 24 hours, or up to 3 days refrigerated and 12 hours at room temperature. Filet doesn't need as long as London broil. the more tender the steak the shorter amount of time it needs. It is safe at 75 degrees or below for 24 hours
• 5. Remove steak, shake off excess liquid. Grill steak to desired doneness. DO NOT save the marinade to reuse, and DO NOT serve as a sauce, since it had raw beef in it.
• 6. The steak will be almost black on the outside, it is not burned. The marinade is very dark in color.
• 7. Let the steak rest, 5 to 10 minutes, tented with foil, before slicing.

RESTAURANT STEAK MARINADE

Steps:

• Combine soy, onion and garlic in blender at high speed for 1 minute.
• Stir in gravy master and seasoning.
• Marinate your steak as usual but note that this is a strong marinade, so for a london broil, use only 1/2 cup and marinate for 6-8 hours.

STEAK MARINADE

Steps:

• Combine the soy sauce, vinegar, sesame oil, ginger, garlic, coriander and cumin in a large bowl or resealable freezer bag. (You should have 3/4 cup marinade.) Add the steak and massage the marinade into the meat, then chill in the refrigerator for at least 30 minutes, or preferably for at least 3 hours or up to 2 days. (The marinade will permeate the meat more powerfully over time, resulting in a more robust flavor.)
• Remove the meat from the refrigerator about 1 hour before cooking to bring to room temperature. Heat a large heavy skillet, grill or grill pan over high heat. If using a pan, add the neutral oil to the pan. (No oil is needed for the barbecue or griddle pan.) When the pan or grill is hot, use tongs to remove the steak from the marinade, allowing excess to fall away before placing the steaks on the pan or grill. Depending on the thickness of your steak (and the doneness you prefer), cook a 1-inch-thick steak for about 3 minutes per side until medium-rare. For thinner steaks or alternative cuts, reduce the cooking time to about 2 minutes per side, and increase the cooking time as needed for thicker cuts.
• Remove the steak and let rest for 5 minutes. Transfer to a cutting board and thinly slice the meat against the grain. Serve warm, room temperature or even cold, depending on your preference.

"THE ELBOW ROOM" STEAK MARINADE

Steps:

• To Marinate: Arrange steak, steaks, or chops in a shallow glass baking dish; pour ½ marinade for each steak and ¼ cup marinade for each chop over the meat. Allow to stand at room temperature for 2 hours or cover dish with plastic wrap and refrigerate up to 24 hours, then bring meat to room temperature before cooking. For the less expensive meat-cuts, sprinkle with instant meat tenderizer, following label directions, just before broiling. Now here is the real secret... To Grill or Barbecue: Prepare a fire basket filled with hot coals that have turned to white ash. Grill steak 3 inches from heat, 5 minutes for 1-inch and 10 minutes for 2-inch steaks per side for rare, or until done as you like, basting with marinade when turning. Last but not least... Over the years, we have refined this recipe. We use a quart blender and use 2 bottles of Kikkoman Steak Sauce as a base. (Kroger/Publix) We also use 1 15oz. bottle of soy sauce. The onions, (Vidalia's are exquisite) garlic and Beau Monde follow the original recipe. We also add 3 or 4 dashes of Powdered Worcestershire Sauce (A wonderful, flavorful secret that no one knows even exists.) Add A little Lowry's Lemon Pepper to taste. Then you may add 3 or 4 dashes of some Spice Island Italian Seasoning. Everything can be done in the blender. Blend all ingredients for about 3 or 4 minutes until it becomes a light beige color. Pour over steak in a glass dish (not plastic) for 3 to 4 hours and when you finish marinating, you can save, refrigerate & reuse the marinade. Why use porterhouse? It's virtually the same price per pound as a T-Bone, but you get a larger filet as a bonus. We get them specially cut between 1 ¼ to 1 ½ inches, sear them one minute each side on the grill and cook 4 to 7 minutes each side for rare to medium rare, or longer as you prefer.