Wednesday, April 8, 2009

Outback Steakhouse Marinade

1 cup Scottish ale
2 teaspoons brown sugar
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/4 teaspoon Accent Flavor Enhancer

Place your favorite cut of steak in a shallow pan and pour ale on
steak and marinate for 1 hour in refrigerator. Remove steak from
ale and mix dry ingredients together and rub steak on both sides.
Let marinate with dry ingredients for 1/2 hour.

Preheat a skillet or grill to med high heat add vegetable spray or
vegetable oil and braise to perfection.

- One of the most important steak cooking tips is to start out with
a good steak in the first place. A poorly cooked steak that is of
prime grade will still likely taste better than a low grade steak
that is cooked well.

- Look for a steak with marbling throughout. This will ensure that
it is flavorful and remains juicy.

- Refrain from cutting open your steak to see if it is done. Doing so will release valuable juices. I use a meat thermometer. Cook your meat 5 degrees below your target temperature as it will continue to cook a bit after being removed from heat. Also, cover your meat with foil immediately after removing from heat source and let rest for 10 minutes. This will set the juices better and you won't loose as much moisture when cut, thus the meat will be more tender and flavorful.

Temp Chart for Beef
  • Rare - 120 to 125 degrees F - center is bright red, pinkish toward the exterior portion
  • Medium Rare - 130 to 135 degrees F - center is very pink, slightly brown toward the exterior portion
  • Medium - 140 to 145 degrees F - center is light pink, outer portion is brown
  • Medium Well - 150 to 155 degrees F - not pink
  • Well Done - 160 degrees F and above - steak is uniformly brown throughout

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