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Newbie
Newly married and looking for an espescially good steak marinade or last minute sauce will work fine as well. I just have my dad’s and it is good but I’d like to do better. Thanks in advance. 
Kensington Club Steak Marinade
1 cup soy sauce
1/2 cup red wine vinegar
1 tsp. garlic powder
1 cup sherry cooking wine
3/4 cup sugar
3 cup unsweetened pineapple juice
marinade for up to 24 hours in a zip-loc in the frig.
Great Garlic Beer Steaks
This is a great marinade for rib, New York, sirloin,
t-bone, and rib-eye steak. The lemon juice tenderizes and the
garlic-oyster sauce adds the flavour. Low sodium oyster sauce is
recommended, if you can find it. Prep Time: approx. 5 Minutes. Cook
Time: approx. 10 Minutes. Ready in: approx. 15 Minutes.
Makes 4 steaks (4 servings).
1 (12 fluid ounce) can or bottle beer
3 cloves garlic, minced
1 teaspoon black pepper
1 cup oyster sauce
1 lemon, juiced
4 beef steaks
steak seasoning to taste
Directions
1 In a shallow glass dish, combine the beer, garlic,
pepper, oyster sauce and lemon juice. Mix well. Rub steaks on
both sides with steak seasoning, and place in the marinade.
Be sure to coat the steaks well. Cover and refrigerate
for at least 2 hours. (I usually marinade all day)
2 Preheat grill for high heat, and lightly oil grate.
3 Remove steaks from marinade, and discard marinade.
Grill steaks for about 5 minutes on each side, or to desired doneness
I just throw a few ingredients together and it’s very good
Use (or to taste)
1lg bottle Wish Bone Italian Dressing
a few shakes Worchestshire Sauce (optl)
1 med bottle A1 Steak sauce
granulated garlic and onion
mix together and marinate overnight for optimum taste if not just for an hour or two should be ok. Also if you don’t have an item mix the rest together according to taste. Always tastes great.
4 beef steaks
1 cup beer
1 tablspoon packed brown sugar
1 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Place your favorite cut of steak in a shallow pan, pour beer over, and marinate for 1 hour in refrigerator.
Remove steak from beer.
Combine dry ingredients an drub over steaks.
Allow to marinate for 30 minutes in refrigerator
Preheat a skillet or grill to medium high heat
Spray the steak with a nonstick cooking spray. On both sides.
This way you don’t have to spray the grill. Your steak doesn’t stick either.
on this recipe that I gave you I forgot one thing
You need to use 1/2 teaspoon onion poweder as well to that recipe.
Good Luck
A great marinade is balsamic vinegar just marinate then add kosher salt and fresh ground pepper and grill.
I would really like to see some people that have worked at good steakhouses to post a few recipes. Any luck? This is the one are aof cooking where I am having a hard time finding a great recipe. 
I’ve worked in several restaurants and I can tell you that all of them including the school I work at actually use and swear by just plain kosher salt and fresh ground pepper. At home I take a cheese shaker and put in there the kosher salt and ground pepper together so you just need to shake a little on. I also make small slits in the meat and insert small pieces of garlic and onion. If you use salt and pepper you don’t need to use spices with salt in them otherwise you end up with meat that is too salty. I love garlic so what I do is crush garlic in the crusher and then sqeeze it over the meat and rub it with a knife across the steak to evenly distribute the flavor. When I use a liquid maranade I pour it on the steak and poke small slits so the liquid gets into the steak. The best marinade are beer, wine, soy or tereaki or I really like balsamic vinegar but you really need to get one of good quality. You really need to experiment by using the spices you have but take my word kosher or sea salt is the best.
good luck
Thanks so much for that info! I have 4 huge Ribeye’s that I have to cook tonight for my family. I will experiment with what you have suggested. I know a lot of the recipes require 24 hour marination, but I know most restaurants do not have that kind of time. I really like the steaks at Steak n Ale, Outback Steak House and Logan’s. I see a lot of recipes for them on the web, but they are all different - some amazingly so.
So far, my best steaks have been with the Lawry’s steak seasoning in a package (marinate only like 20 mins or so and it makes it extremely tender and a nice taste) and another I used last time of olive oil, garlic, orange juice from an actual orange and spices such as Ms Dash table blend, pepper, etc. Also, Saltgrass Steakhouse will SELL you their spice blend in a huge bottle for only $4.95 - you can get it at their bar. That is all the suggestions I know of, but as I stated before - I would really like to get that restaurant taste going.
Extremely simple!
1/2 C. Bourbon (I’ve used Jim Beam, Old Grandad and Jack Daniels all with excellent results)
1/2 C. Soy Sauce
1/4 C. Brown Sugar
Mix all the ingredients in a plastic bag, and drop in your steak. 1/2 an hour is good, 2 hours is better.
Grill the steak to your liking - while it’s cooking, simmer the marinade until it begins to get syrupy.
After the steak rests for 5 minutes or so, slice it and pour the sauce over.
enjoy!
Smoked Turkey Brine
From Derrick Riches,Your Guide to Barbecues & Grilling.
This brine makes enough for a whole turkey and will not only add flavor but give you a juicier and more tender bird.
INGREDIENTS:
1 gallon water
1 cup kosher of unionized salt
1/2 cup sugar
6 fresh tarragon leaves or 1/4 cup dried tarragon
1 teaspoon black pepper
PREPARATION:
The water you use should be unclorinated. If you don’t have easy access to good spring water. Boil it first, let the water cool and then add all other ingredients. Mix thoroughly. Place Turkey in large non-metallic dish and cover completely with brine.
Let sit in refrigerator for 24 hours or overnight. Remove Turkey from Brine and dry. Coat with olive oil. Place in Smoker.
Roasted Garlic Marinade
Got this one from B-man
1 medium bulb garlic
1/3 cup olive or vegetable oil
2/3 cup orange juice
1/4 cup spicy honey mustard
3 tablespoons honey
3/4 teaspoon dried thyme leaves, crushed
Preheat oven to 375 degrees F.
Cut one−third off top of unpeeled garlic bulb, exposing cloves. Place garlic in small baking dish; drizzle
with oil. Cover tightly and bake 45 minutes; cool. Squeeze garlic pulp from papery skin. Place garlic
and remaining ingredients in blender. Cover and blend on high speed until smooth. Makes about 1 1/2
cups.
Marinade
3 Cups extra virgin olive oil
¾ Cup balsamic vinegar
18 fresh basil leaves, coarsely chopped
9 fresh rosemary sprigs, coarsely chopped
12 garlic cloves, coarsely chopped
6 tsp salt
3 Tbsp cracked black pepper
3 drops hickory liquid smoke
Refrigerate
Leon Corry’s Curry Marinade
5 T. Fresh Lemon Juice
3 Cloves Garlic, Minced
1 inch Piece Fresh Ginger Root, Minced
5 tsp Oil
1T Ground Cumin
1T Paprika
1T Turmeric
1 tsp Ground Coriander
1 tsp Fresh Ground Black Pepper
2 tsp Salt, or to taste
Combine all ingredients in a large glass bowl. Use to marinade meats. Especially good for Turkey.
Franken Style Rib Marinade
Ingredient
½ c. Soy Sauce
½ c. White wine
½ c. Water
3 cloves Garlic
1 T Tapitio
½ Lg. White or Red Onion, chopped
Combine all ingredients, add ribs and marinade overnight or longer.
CHICKEN MARINADE
1 teaspoon Fine sliced fresh ginger
1/4 cup Lemon juice
1/4 cup Olive oil
1 Green onion – chopped
2 cloves Garlic
2 tablespoons Brown sugar
1/4 cup Soy sauce
Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning
“Ancient” Egyptian Marinade
This marinade is delicious on chicken breasts and on chicken legs and quarters, or whole butterflied chickens. Wash the chicken well by scrubbing it with salt or flour. Soak your chickens in either salt water or buttermilk over night to draw out unwanted fluids and to tenderize the meat. After soaking, marinate the chicken as directed.
Ingredient
· 1/2 cup olive oil
· 2 tablespoons ground cumin
· 1 tablespoon ground coriander
· 1 onion, grated
· 3 cloves garlic, finely minced
· 1 teaspoon cayenne pepper
· salt and freshly ground pepper to taste.
cool recipe!!
Hello glad to join and enjoy reading eveyones great recipes.