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[pmillen]

On a grilled steak I sometimes go beyond salt and pepper and use a seasoning.  On Mother's Day I'm thinking of marinating the steaks.  We'll have about a dozen guests and I'd like to knock their sox off.

Does anyone have a marinade suitable for quality steaks like ribeyes, T-bones, tenderloin steak, sirloin or such?

[Free Mr. Tony]

I haven't marinated too many steaks that were those cuts. Mostly flank and skirt so I can't help there.

I've always liked to top steaks with things when having guests. Blue cheese/sauteed mushrooms. Grilled onions with thyme and balsamic. Crispy onion straws.

Maybe more work than you would want for a dozen people, but just throwing it out there.

[pmillen]

I haven't marinated too many steaks that were those cuts. Mostly flank and skirt so I can't help there.

Yeah, many marinades are intended to tenderize.  I'm not looking for that.  I had a whiskey steak in some sort of country and western steakhouse that was rather good.  I'm hoping for something similar that compliments quality beef.

[Bar-B-Lew]

how about making a reduced peppercorn sauce to top the steaks

[pmillen]

how about making a reduced peppercorn sauce to top the steaks

Good idea!  I haven't thought about a sauce in a few years.  I used to make a few that might be rather welcome.

[Bar-B-Lew]

good luck...let us know how thing work out and what you ended up deciding to do

[Kristin Meredith]

Didn't someone on this site or PH have a compound butter they used on good steaks?  Blue cheese maybe?  Was it Trooper?

Edit -- found it https://pelletfan.com/index.php?topic=1331.0

[Fire708]

For top round I like Adolph's but it’s a tenderizer also. Great flavor but the cuts your working with are tasty by themselves. I vote for the peppercorn sauce. Would complement the meat.

[glitchy]

You ever have Steak Deburgo? Hy-Vee here has Gino’s Deburgo sauce, I wonder if they stock it there too or just keep it in Des Moines stores.

[bregent]

Dry brine a day or two in advance, and serve a sauce on the side. Haven't made one in a while, but bearnaise is nice on a tenderloin.

[Ralphie]

I typically marinate flank and hanger steaks.  But I think this flavor would be great on any cut if you are hot grilling.

My base ratio is approximately:

3 ounces Extra Virgin Olive Oil
1.5 ounces soy sauce
3 minced garlic cloves

I put it all in a ziplock baggie with the meat and "mix" it by shaking and massaging the bag for a bit. 

But, a home made sauce like others have suggested should be a winner for a crowd. 

[pmillen]

You ever have Steak Deburgo? Hy-Vee here has Gino’s Deburgo sauce, I wonder if they stock it there too or just keep it in Des Moines stores.

I'm about a mile from a Hy-Vee.  I'll look for it and read.

[pmillen]

DOES OIL BELONG IN A MARINADE?

I'm still looking and reading recipes for the Mother's Day steak marinade.  I see a lot of them include a vegetable oil.  I think, "What?  Doesn't the oil prevent penetration?"  I know that marinades won't penetrate as deep as a brine but do most just sit on the surface?

Should I brine a good steak?

[Bentley]

Well, now that you have solicited a response.  For me, it would be no!  But exceptions to all rules, tenderloin is such a "good" steak, but I sure think it needs help in the flavor department.

That Eye of Round, that stuff simply has zero flavor when it is cooked.  Does not matter how much seasoning it has on it while cooking!  So it is a great example of a "steak" that might benefit by a brine.  I know for sure it would benefit by having a sauce on it, even gravy!

Should I brine a good steak?

[Kristin Meredith]

In my experience. marinades have oil.