Andy M.
Certified Pretend Chef
Onion in a marinade would help but I don't think tomato would add much.
I understand that Andy. What I'm not sure of is whether a steak benefits from dry brining. I read the other topics. I'm squarely in the camp of 'undecided.'
What are we trying to change here? The flavor? The tenderness? What?
Good Evening,
Thanks for the interesting thread.
In Chile, Argentina and Uruguay, social life centers around EL ASADO, a type of cookout.
This is a colloquial expression, as ASAR the Spanish verb, means to roast ...
At these wineries, The Chileños are "purists" where beef is concerned.
The Chileños prepare as follows:
coarse sea salt
black pepper freshly ground
a 2 Inch thick, 1.5 pound slab of fresh steak
*** Preheat gas oven grill or charcoal grill over moderate heat, both sides for rare: 7 to 8 minutes per side and 10 mins. per side for medium rare.
Have a nice evening,
Margi Cintrano.
(this is slightly off topic but still on the marinade)
I'm gonna get some steaks today or day after, but i did cook some short ribs last night, wasnt that good. The seasoning was too strong and salty. I wanted it done medium rare but since the cuts are really thick, I'd have to overcook the outer layer, so the inside was too raw.
Also read a few things that short ribs should be marinated for a long time and cooked longer. I presume thats if you dont cut them in half lengthwise. So that's what I'm gonna do today (if they thaw in time). Cut them in half lengthwise, make the marinate with less spices/sauces, leave it in the fridge for an hour or so, then i'll see if they cook right and give me the foodgasms that I want my homecooked beef to have.
I'm gonna google short ribs more today to see if I find something useful.