I have a sirloin and porterhouse steak. should i marinate them?!
i am not sure which i shall pick today.
any suggestions?
and should i do them in the oven or in a pan
Answers: i know they are great , tender cuts, but i am not too familiar with them. should i marinate them first.
i am not sure which i shall pick today.
any suggestions?
and should i do them in the oven or in a pan
An oven, even on broil is to "slow" for these cuts, since--ideally they should be grilled or seared.
In your case, a heavy bottomed frying pan would do. These cuts don't need to be marinated for tenderness--and, if you want a true beefy taste, just rub a head of garlic that you have cut the top off of, all over the steaks, brush on some olive oil and crushed pepper and sear.
Salt should be added at the table, otherwise it can cause the meat to "bleed" and lose valuable moisture. The trick is to turn the meat often to keep the juices in the center, and then to let it rest under foil for about 5 minutes so that the juices are redistributed and won't run all over the plate.
If its a good piece of meat you shouldnt have to marinade them at all. Just a little salt and pepper should do the trick.
Yes it makes them very tender and juicy
yes......if you have some spare dank lying around then mix that with some butter and lard if you have any and it makes a hell of a good steak
even if you have very nice cuts of meat, it's still always nice to marinate them, gives extra good flavour, and doesnt take anything away from the cuts.
makes em even better! :)
marinate in balsamic vinegar for 1 hour..cook in a hot frying pan
You don't HAVE to marinade them, but I like the extra flavor:) I especially like Lawry's Baja Chipolte, but Hickory and Mesquite are really good too...... Just don't put salt on the uncooked meat (it'll draw the juices out), or poke it with a fork (which also lets the juice out) ... and if you have a BBQ, THAT'S where you should do them! A broiler is ok, I guess, if you can't grill them......