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Old 07-31-2015, 01:32 PM   #11
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I have quit marinating beef altogether. I mean steaks, and chops. I do season them heavily as they are thick. I also only season roasts. You might say I rub them. I actually sprinkle.
I try to season well before roasting, broiling or grilling. Overnight seems to be the best.

Now chicken is another story. I marinate and season with many differing spices and herbs.
I have never in my life used any water, though I don't see why it cannot be done. We do brine things after all.

Years ago almost everything was soaked in Italian dressing. I have not used that method in years. Might try it again though.
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Old 07-31-2015, 11:27 PM   #12
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For some reason, when I tried the liquid Italian dressing as part of the steak marinade, my steak cooked up tasting very overly Italian tasting. I might try using dry powered Italian dressing mix instead as some recommend. There's too much vinegar in the liquid dressing.
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Old 08-01-2015, 12:50 AM   #13
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I find that seasoning with just salt and pepper and then tightly wrap with plastic wrap for several hours works fine. Beef, pork, etc. One time I tried it with reasonably thick pork chops. Then wrapped them for the freezer. When I thawed them out and cooked them, the seasoning was perfect. Next I will try it with the beef.
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Old 08-01-2015, 12:55 AM   #14
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That works fine for seasoning, Addie, but if you want to marinate for tenderizing you need to add something acidic. Some meats, like a London broil, just scream for tenderizing if you plan on grilling them.
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Old 08-01-2015, 01:40 AM   #15
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Quote:
Originally Posted by Caslon View Post
For some reason, when I tried the liquid Italian dressing as part of the steak marinade, my steak cooked up tasting very overly Italian tasting. I might try using dry powered Italian dressing mix instead as some recommend. There's too much vinegar in the liquid dressing.
Caslon, IMO...if you want to use Italian dressing as a marinade, it's better with chicken than beef. Have you checked out the Sauces and Marinade forum? There are some great tried and true recipes, and ideas.
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Old 08-01-2015, 02:36 AM   #16
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Ya, I'm not sure why so many say to use Italian dressing as a marinade for beef. Using it for chicken sounds good.
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Old 08-01-2015, 02:42 AM   #17
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I've gotten to the point where I use Italian dressing just for basting veggies on the grill. small zucchini cut in half the long way, basted, and grilled are so veddy veddy good!
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Old 08-01-2015, 05:43 AM   #18
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That works fine for seasoning, Addie, but if you want to marinate for tenderizing you need to add something acidic. Some meats, like a London broil, just scream for tenderizing if you plan on grilling them.
So true CG. I see London Broil on sale when I look at the sales flyer on line. I swear I am not going to get one. Then when I am at the meat counter, you will notice there is one less after I walk on to the next piece of meat. It is in my basket. I usually grind it up for burger meat. If the sale is really good I will pick up two or more for grinding. I am going shopping this coming Monday and I will look for London broil for grinding.

But when I have a really good piece of beef for steak, I don't marinate it at all. I want to taste the meat. I have had some bad experiences of folks who marinade their BBQ meats. So I tend to avoid them. My least favorite is bottled Italian dressing. Last year at the building BBQ, the men in charge used bottled Italian dressing on steak tips. They didn't have enough room in the container for all the packages of tips. So they weren't marinated. So before they even started to cook them I asked them to save one not marinated and I would want one that was. I couldn't finish the marinated one. It was horrible. It had been sitting in the marinade all night. The one that wasn't was so tender. This year they didn't marinate the tips. They got the hint.
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Old 08-01-2015, 07:46 AM   #19
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The vinegar acidity in the Italian dressing is supposed to tenderize the steak. I'd rather use anything else. Nothing at all except maybe pound the steak into submission a little and sprinkle it with salt and pepper and a few dashes of Worcestershire sauce, for class.

It's good we're talking tenderizing cheaper cuts of steaks here, because I can't afford $13.99 per pound steaks... they were $8.99 lb. five years ago.
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Old 08-01-2015, 11:16 AM   #20
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I love Italian dressing as a marinade, but I don't buy the pre-made bottled dressing. I've used Good Seasons Italian Dressing Mix since I was a kid. I can make it with any kind of vinegar I want - I typically use red wine vinegar - and I use half canola oil and half evoo for the oil. And, I can make the ratio of oil to vinegar however I want. I tend to like it a bit more vinegary than the directions say, but ymmv.
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