[R] Terry-fied Steak Marinade
January 16, 2012 in Featured, Food
Whether it’s left for hours, overnight or mere minutes, a steak sitting in a marinade can be a beautiful thing. The flame-kissed exterior covered with charred spices and caramelized sweetness, with a tender and juicy texture that sends I’m-going-to-enjoy-every-bite bumps up and down your spine. Put together with a nice big baked potato or sweet-potato fries and some grilled proscuito-wrapped asparagus…now that’s good eating.
The debate comes in on whether to just season it with a little salt & pepper and a splash of lime juice, or to marinate your steak in a cocktail of spices, herbs and mixes to really enhance that savory meat flavour? Well both are good options, but I’m going to give you one of my most successful steak marinades that is sure to please the carnivore in your life.
This marinade will handle 4 decent sized rib steaks, or 5-6 good NY Strips. If you use smaller steaks, then this will go a little further. To get good grill marks on your meat, place them on a hot grill, don’t turn them half way but instead flip them onto the other side. This will ensure that the hot grill sears in the grill marks. When you’re ready to flip the steaks over again, turn them 1/2 turn and then flip. And there you have it, grill marks.
Terry-fied Steak Marinade
By Published: January 16, 2012
- Yield: 4-6 steaks marinated
- Prep: 15 mins
- Cook: 20 mins
- Ready In: 35 mins
This marinade will really set your meat apart from every other marinade you've had. It's sweet, with some savory spice to round it out.
Ingredients
- 4-6 Steaks of your choice Rib and NY Strip work best, but any will do.
- 1 Cup Canola Oil
- 1 Cup Corn Oil
- 1 Cup Worchestershire Sauce
- 1 Cup Soya Sauce
- 1 Cup Pineapple Juice
- 1/2 Cup Garlic Powder
- 1/4 Cup Black Pepper
- 1/4 Cup Mustard Powder
- 1/2 Cup Onion Powder
- 1/4 Cup Ground Thyme
Instructions
- First, mix in all of the wet ingredients into a large bowl or container and give them a good stir together.
- Next, take all of the dry ingredients and mix those into the wet mixture. Make sure to give them a good stir. I use a whisk to ensure a good mix.
- Take your steaks and lay them into the mixture one at a time, ensuring you get good coverage. No need to poke the meat first, trust me, they'll get the flavour nicely. Let these sit at least 2hrs - the longer the better though.
- After they've had a chance to sit, take your prey to your grill and let em have it. Cooking times will vary depending on how you like your meat done...you can't go wrong any way you like em. Just try to make sure you leave them on long enough to get some good grill marks on each piece. This will ensure that the sugars are good and caramelized.