Low Carb Friends  
Netrition.com - Tools - Reviews - Faces - Recipes - Home


Go Back   Low Carb Friends > Recipes and Menus > Low Carb Recipe Help & Suggestions
Register FAQ Search Today's Posts Mark Forums Read


Reply
 
LinkBack Thread Tools Display Modes
Old 03-25-2006, 08:39 AM   #1
Major LCF Poster!
 
Sassay's Avatar
 
Join Date: Dec 2003
Location: Florida
Posts: 1,114
Gallery: Sassay
Stats: 255/172/197
WOE: Low carb
Start Date: 3/05
Steak Marinade

Anyone have a good low carb steak marinade. I have two ribeyes for dinner tonight that I am going to pan fry. Any recipes or advice, this is my first time cooking this way. Actually I never cooked steak myself. I like it med and DH likes his med-rare. Help!
Sassay is offline   Reply With Quote

Sponsored Links
Old 03-25-2006, 03:48 PM   #2
MAJOR LCF POSTER!
 
Join Date: Jul 2005
Posts: 1,417
Gallery: Maggy
Stats: 158/123/125 height 5'5
WOE: Atkins
Start Date: 3/05
Never really thought about it, but my favorite marinade IS low carb. Just combine soy sauce,olive oil, dry mustard, garlic powder, salt and pepper. Throw it in a large baggie, add your steak, refrigerate...the longer the better...and cook as you like. This works really well for chicken also...I use it for chicken wings and people rave how they taste like Chinese wings. Great for the grill also! HTH!
Maggy is offline   Reply With Quote
Old 03-25-2006, 04:32 PM   #3
Junior LCF Member
 
iwillrejoice's Avatar
 
Join Date: Feb 2006
Location: SW Florida
Posts: 16
Gallery: iwillrejoice
Beef with Soy Mustard Glaze

This is sooo good, & so easy... From Kikkoman.

Beef with Soy Mustard Glaze

1/4 cup soy sauce
2 Tbsp. Dijon mustard
1 Tbsp. lemon juice (or lime!)
4 cloves garlic, peeled
1 tsp. minced fresh ginger root
1/2 tsp. dried thyme
1/2 tsp. black pepper
1/2 tsp. chopped fresh rosemary leaves (optional) (or 1/6 tsp. dried)
6 rib-eye steaks (8 oz. each)

Combine soy sauce, mustard, lemon juice, garlic, ginger, thyme, pepper, & rosemary in blender container.
Cover & whirl until smooth.
Brush both sides of steaks with mixture.
Grill or broil 4 minutes.
Turn over & brush with remaining sauce mixture.
Cook 4 minutes longer (for medium-rare), or to desired doneness.

Makes 6 servings

~~~

Another option would be to make an herb butter to top your grilled steaks with. Let me know if you'd like a recipe!

Gail

Last edited by iwillrejoice; 03-25-2006 at 04:41 PM..
iwillrejoice is offline   Reply With Quote
Old 03-25-2006, 11:05 PM   #4
Way too much time on my hands!
 
debbiedo's Avatar
 
Join Date: Jun 2003
Location: Maryland
Posts: 13,948
Gallery: debbiedo
Stats: pretty close to perfect!
WOE: mindful eating/running off the pounds
Start Date: over and over again
I rub with olive oil and rub on Emerils Grill seasoning
debbiedo is offline   Reply With Quote
Old 03-26-2006, 09:44 PM   #5
Senior LCF Member
 
Join Date: Jul 2005
Posts: 342
Gallery: BB in MN
Yes Share the recipe, Please

Quote:
Originally Posted by Maggy
Never really thought about it, but my favorite marinade IS low carb. Just combine soy sauce,olive oil, dry mustard, garlic powder, salt and pepper. Throw it in a large baggie, add your steak, refrigerate...the longer the better...and cook as you like. This works really well for chicken also...I use it for chicken wings and people rave how they taste like Chinese wings. Great for the grill also! HTH!

Gail, I would love the recipe for herb butter. All the great recipes are what keep me on my diet!!!

Thanks, Beth
BB in MN is offline   Reply With Quote
Old 03-27-2006, 12:20 AM   #6
Junior LCF Member
 
iwillrejoice's Avatar
 
Join Date: Feb 2006
Location: SW Florida
Posts: 16
Gallery: iwillrejoice
2 herb butters for steak

Quote:
Originally Posted by BB in MN
Gail, I would love the recipe for herb butter. All the great recipes are what keep me on my diet!!!

Thanks, Beth
Hi Beth,

OK, here are 2 that I've tried & liked.

~~~

Grilled Rib-Eye Steak with Steakhouse Herb Butter

From Kathleen Perry, the everyday gourmet

4 boneless rib-eye steaks (or other steak cut)
Kosher salt (optional)
Sauteed mushrooms

Butter:
2 sticks (1/2 lb.) butter, softened
1 large clove garlic, minced
1/2 cup chopped Italian parsley leaves
2 Tbsp. chopped chives OR 2 tsp. dried chives
2 Tbsp. chopped tarragon leaves OR 2 tsp. dried tarragon * (optional)
1 Tbsp. lemon juice
1 tsp. lemon-pepper seasoning

Prep. time: 10 minutes
Cook time: 15 minutes

Spray or oil grill grid.
Preheat grill.
Dry meat surface with paper towel.
Rub kosher salt onto both sides of steak.
Cook steaks to desired doneness, turning once. **
Top steaks with Herb Butter & sauteed mushrooms.

For Butter:
In a food processor or medium bowl with electric mixer, beat butter until light & fluffy.
Thoroughly beat in garlic, parsley, chives, tarragon, lemon juice, & lemon-pepper.
Along 1 side of a 12” piece of plastic wrap, spread half the butter about the size of a stick of butter.
Roll tightly into an even cylinder about 1 1/2” in diameter.
Twist ends of plastic wrap.
Repeat with remaining butter.
Refrigerate or freeze until butter is firm.
Slice butter into 1/4” discs.
Just before serving, place 1 or 2 discs atop each hot steak to melt.

* Vary butter flavors by substituting other fresh herbs - thyme, basil, rosemary, chervil, sage, or dill. Double the recipe to freeze or have on hand. If time permits, make ahead & refrigerate an hour to allow flavors to develop & blend.

** To accurately determine meat doneness, use an instant-read thermometer. 135F. for rare, 145F. for medium-rare, 155F. for medium, 160F. for well done. When cooking steak, it is important to let it “rest” at least 5 minutes before cutting so juices can redistribute throughout the meat.

Makes 4 servings, & 1 1/4 cups Herb Butter

Nutrional info per serving (3 oz. cooked meat, 1 Tbsp. butter):
Calories: 361
Fat: 29 g
Cholesterol: 94 mg
Sodium: 145 mg.
Carbohydrates: 3 g
Protein: 20 g

~~~

Grilled Steaks with Ancho Chile Butter

From The Cuisine of California

6 steaks - spencer, sirloin, or porterhouse (1/2 lb. each)
1/2 tsp. salt
Pinch finely ground pepper
1/2 cup Ancho Chile Butter (below)

“When I was a child, a standard favorite at our house was barbecued New York steaks basted with garlic & soy sauce: simple, but so delicious. A large green vegetable salad & baked potatoes were the only accompaniments. Today this tradition takes on a slightly Mexican-French influence with the addition of hot chile compound butter. This is still barbecued steak, but with an update from the overpowering teriyaki-style sauce.”

Prepare barbecue for medium-heat grilling. Or, preheat broiler, if necessary.
Grill or broil steaks about 3” from heat about 4 minutes on each side, or until browned but still rare.
Season lightly with salt & pepper.
Slice chile butter, & place a slice on each steak.
Serve immediately.

6 servings

Ancho Chile Butter

2 cloves garlic, unpeeled
1 large ancho chile (see Note)
6 Tbsp. (3/4 stick) unsalted butter
1/4 tsp. salt

“This is unusual & very rich in taste. Garlic & the ancho chile are toasted, which is a Mexican technique for releasing their flavors. The chile is then softened, & finally puréed, into a delicious compound butter. Try it on eggs or meat.”

Place garlic in small skillet over medium-high heat.
Toast garlic by heating cloves & turning as they begin to brown. When light brown in color, remove from heat.
Peel garlic.
In same skillet, heat chile over medium heat until it begins to expand & flesh is soft. It should smell rich but should not be charred.
Remove from heat.
Slit chile open.
Remove seeds & any veins.
Place chile in small bowl.
Pour boiling water over chile to cover, & let soften for 30 minutes.
Remove from water.
In food processor fitted with steel blade, purée chile & garlic.
Add butter & salt, & process until combined.
Taste for seasoning.
Spoon onto piece of waxed paper, & roll up in form of a log.
Refrigerate at least 2 hours.
To serve, slice cold butter & place slices on top of food. Serve immediately.

Yields 1/2 cup

Advance Preparation: May be kept up to 3 days in refrigerator.

Note: An ancho chile is a dried poblano pepper. This butter is not hot, just rich & good.

~~~

OK, well there are 2 that are tried & true. Hope you like them!

Gail
iwillrejoice is offline   Reply With Quote
Old 03-27-2006, 03:50 AM   #7
Major LCF Poster!
 
shadowzip's Avatar
 
Join Date: Nov 2004
Posts: 2,809
Gallery: shadowzip
WOE: M & E/Low Carb
Start Date: 2/2005
Just rub with garlic, salt and pepper and olive oil, a good ole Ribeye doesn't really need anything else.
shadowzip is offline   Reply With Quote
Old 03-28-2006, 12:28 AM   #8
Senior LCF Member
 
Join Date: Jul 2005
Posts: 342
Gallery: BB in MN
Gail, these sound wonderful, thanks so much.

Beth
BB in MN is offline   Reply With Quote
Old 03-28-2006, 12:40 AM   #9
Junior LCF Member
 
iwillrejoice's Avatar
 
Join Date: Feb 2006
Location: SW Florida
Posts: 16
Gallery: iwillrejoice
Quote:
Originally Posted by BB in MN
Gail, these sound wonderful, thanks so much.

Beth
Happy to help!

Gail
iwillrejoice is offline   Reply With Quote
Old 03-28-2006, 09:36 AM   #10
Very Gabby LCF Member!!!
 
dizneegirl's Avatar
 
Join Date: Aug 2002
Location: Ohio
Posts: 4,008
Gallery: dizneegirl
Don't cover a ribeye with marinade!

Better yet, brine them... just let them sit in a salt-water mixture for a couple of hours (1-2 Tbs. salt to 60 oz. water or so). Or, if you have Canadian steak seasoning, put some of that in the brine along with the salt. You'll add some moisture, a little flavor enhancement, but you'll still have all the wonderful flavor of a ribeye. I'd save marinades for tougher, less flavorful cuts of meat.

After that, just cook the ribeyes as you wish (I'd recommend oven broiling, rather than pan frying, but that's up to you... around here, we ONLY eat them off the grill. )
__________________
"All our dreams can come true, if we have the courage to pursue them." - Walt Disney
dizneegirl is offline   Reply With Quote
Reply


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are On



All times are GMT -7. The time now is 04:13 PM.


Copyright ©1999-2014 Friends Forums LLC. All rights reserved. - Terms of Service | Privacy Policy
LowCarbFriends® is a registered mark of Friends Forums, LLC.