Marinating steaks, particularly Delmonico cuts, is often more about adding flavor than tenderizing. While tenderization is usually unnecessary for meats like ribeye or filet mignon, a balanced marinade can enhance the natural taste. A recommended marinade combines olive oil, lemon juice, Worcestershire sauce, Dijon mustard, and fresh herbs such as parsley and rosemary, along with sumac for a unique tang. This approach retains the steak's flavor while complementing it with fresh, vibrant notes and works well with Middle Eastern side dishes like pilaf and toum.
Marinating a steak like a Delmonico is a delicate task as it hardly needs tenderization or flavor, but can benefit from a quick, fresh marinade.
Steaks are best marinated in a balance of acid and alkaline, such as citrus and oil, to enhance flavor without overpowering the meat.
Collection
[
|
...
]