{"id":1914,"date":"2014-06-09T13:38:52","date_gmt":"2014-06-09T03:38:52","guid":{"rendered":"http:\/\/climatereview.net\/ChewTheFat\/?p=1914"},"modified":"2020-10-21T11:37:37","modified_gmt":"2020-10-21T00:37:37","slug":"the-ultimate-steak-marinade","status":"publish","type":"post","link":"https:\/\/climatereview.net\/ChewTheFat\/?p=1914","title":{"rendered":"The ultimate steak marinade"},"content":{"rendered":"<p><a href=\"https:\/\/climatereview.net\/ChewTheFat\/?attachment_id=1921\" rel=\"attachment wp-att-1921\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1921\" src=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06302.jpg\" alt=\"Steak Marinade - James Follett - Banner\" width=\"1000\" height=\"520\" srcset=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06302.jpg 1000w, https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06302-300x156.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><strong>I&#8217;m neither a chef nor, by anyone&#8217;s books, a cook, but I can do one, and only one, dish just right &#8211; steak.&nbsp; Here&#8217;s how.<\/strong><\/p>\n<p>For the perfect &#8220;Jamie&#8221; (Follett, not Oliver) steak marinade and cooking, all you need to do is\u2026<\/p>\n<p>&#8230; marinade your steak (in a perfect world, your eye fillet),<\/p>\n<p>by liberally rubbing in the following ingredients:<\/p>\n<p><a href=\"https:\/\/climatereview.net\/ChewTheFat\/?attachment_id=1922\" rel=\"attachment wp-att-1922\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1922\" src=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06371.jpg\" alt=\"Steak Marinade - James Follett - Rub\" width=\"1000\" height=\"520\" srcset=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06371.jpg 1000w, https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06371-300x156.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<ul>\n<li><strong>Soy<\/strong> + <strong>Canadian Maple Syrup<\/strong> (or <strong>honey<\/strong>, of course) &#8211; the <em>&#8220;marinade essential&#8221;<\/em><\/li>\n<li><strong>Mustard<\/strong> (hot English or seeded German)<\/li>\n<li><strong>Tabasco<\/strong> (to your spice preference level)<\/li>\n<li><strong>Pepper<\/strong> (cracked and lots of it) to season, but never salt as it dries the meat<\/li>\n<li><strong>Mixed Spice<\/strong>&nbsp; (e.g. Moroccan or Oriental) to your personalised taste<\/li>\n<\/ul>\n<ul>\n<li>Additionally, if using a budget cut of meat, add <strong>vinegar<\/strong> to tenderise (soften)<\/li>\n<\/ul>\n<p>Then <strong>put in freezer<\/strong> for a complete freeze.<\/p>\n<p><a href=\"https:\/\/climatereview.net\/ChewTheFat\/?attachment_id=1923\" rel=\"attachment wp-att-1923\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1923\" src=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06831.jpg\" alt=\"Steak Marinade - James Follett - Freeze-Fracture\" width=\"1000\" height=\"542\" srcset=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06831.jpg 1000w, https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_06831-300x162.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<p>This is another <em>&#8220;marinade essential&#8221;<\/em>.&nbsp; Without this freeze-fracture process, of freezing then defrosting the meat, all bets are off for qualifying as a mouth slavering marinade.&nbsp; The freeze-facture process unsurpassably infuses the marinade throughout the meat by allowing the spices to delve deep into the meat.&nbsp; I\u2019ve blind tested this theory, using dinner party guests as judge and jury.&nbsp; There verdict was unanimous.&nbsp; Marinading steaks over night in the fridge does not come anywhere near to as sumptuous as the exact same preparation involving an over night freeze then morning defrost.<\/p>\n<p>In addition, another advantage of freezing the meat is that you can do the marinading as a bulk batch process.&nbsp; You can defrost meat, from individual <a href=\"http:\/\/www.glad.com.au\/glad-products\/food-management\/glad-sandwich-bags\/\" target=\"_blank\" rel=\"noopener noreferrer\">glad bags,<\/a> as and when required, on various Bacchanalian, feasting occasions.<\/p>\n<p>It is worth noting that the <strong>defrost<\/strong> is a slow process.&nbsp; It takes quite a few hours to fully defrost the centre of the meat up to roughly room temperature (even here in sunny Australia).&nbsp; A cautionary note, and frequent pit fall, an incomplete defrosting will prevent the centre of meat from cooking sufficiently before a burning of the the meat&#8217;s exterior occurs.&nbsp; If in a hurry, and your guests&#8217; hunger pains have onset, put the glad bags of frozen meat into warm water to melt the party ice pronto.<\/p>\n<p>Anyway, after defrosting, put the succulent meat on a newly made, super-hot, <strong>coals Barbie <\/strong>(if available) for a 2 min frazzling each side (to seal in juices).&nbsp; Then depending on the thickness of the meat&#8217;s cut, a low heat for a further 5 min to get that juicy centre to the perfect medium rare, still slightly bloody, consistency one desires.<\/p>\n<p><a href=\"https:\/\/climatereview.net\/ChewTheFat\/?attachment_id=1924\" rel=\"attachment wp-att-1924\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-1924\" src=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_0692.jpg\" alt=\"Steak Marinade - James Follett - Coal Barbecue\" width=\"1000\" height=\"508\" srcset=\"https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_0692.jpg 1000w, https:\/\/climatereview.net\/ChewTheFat\/wp-content\/uploads\/2014\/06\/MG_0692-300x152.jpg 300w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/a><\/p>\n<p>Nearly done.<\/p>\n<p>Now, remove the sizzled steaks from the coals and let the juices <strong>settle on a serving plate<\/strong> for 5min.<\/p>\n<p>Add <strong>sea salt<\/strong>, carve (if a large log cut) and serve.<\/p>\n<p>For la pi\u00e8ce de r\u00e9sistance, serve with <strong>Sauce.<\/strong>&nbsp; Sauce is the source.&nbsp; It is that added taste bud explosion that will make the dish really pop.&nbsp; A b\u00e9arnaise, mushroom, perri perri, or like, sauce will really make the difference.&nbsp; The sauce will also add flavour to any vegies you may serve the steak up with.<\/p>\n<p>Ta da.<\/p>\n<h3>Super-infused, spicy, char-grilled meat to die for and fully deserved, Tong Man bragging rights for the rest of the night.<\/h3>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m neither a chef nor, by anyone&#8217;s books, a cook, but I can do one, and only one, dish just right &#8211; steak.&nbsp; Here&#8217;s how. For the perfect &#8220;Jamie&#8221; (Follett, not Oliver) steak marinade and cooking, all you need to &hellip; <a href=\"https:\/\/climatereview.net\/ChewTheFat\/?p=1914\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[332],"tags":[342,344,341,336,334,337,339,343,335,340,333,338],"class_list":["post-1914","post","type-post","status-publish","format-standard","hentry","category-food","tag-coal-barbecue","tag-food-2","tag-freeze-fracture","tag-honey","tag-marinade","tag-mustard","tag-pepper","tag-sauce","tag-soy","tag-spice","tag-steak","tag-tabasco"],"_links":{"self":[{"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=\/wp\/v2\/posts\/1914","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1914"}],"version-history":[{"count":4,"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=\/wp\/v2\/posts\/1914\/revisions"}],"predecessor-version":[{"id":2055,"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=\/wp\/v2\/posts\/1914\/revisions\/2055"}],"wp:attachment":[{"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1914"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1914"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/climatereview.net\/ChewTheFat\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1914"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}