I make a red sauce with steak that was marinated in red wine. I slice thin before I put it in the wine. I add the meat to the pan just after I get onions softened and just after I add garlic. Then some mushrooms. I add the marinade wine back to the sauce at the same time as I add the crushed tomatoes. then simmer down until reduced to a nice consistency. Oregano, basil and Thyme for seasonings. Other veggies that are in season.
I used to marinate any kind of meat in beer, tomato sauce, italan salad dressing, or even any chopped veggies. Even mustard and ketchup is an amazing grilling marinade. A few things I have noticed, beer, (not preferably) but even American corner store piss. Including Corona, Modelo Especial, Foster's, Beck's, and now even Stella along with Bud and Coors etc..., It is all American piss brew, brewed for Americans. will work wonders. But if you have the means, try porters, dark drafts, heif., (pretty much anything). But IPA's or anything that has high hop content is awful for marinades. idk know why but too much hops makes meat tsste like sh*t. And then tomato sauce or crushed tomatoes is an amszing marinade for meats. Just dont use the majority of common US brand "pasta sauce". Majority of those are nasty as hell anyway.
I us a tart burgundy wine. Usually 24 hours. With pork, 6 hours max. I also marinate garlic with it. No salt before cooking or you will feel like you are eating a salt block.
Looks & sounds amazing! Please, please tell me that you saved that wine for some other dish!? Of course, I love steak tartar, so I would still probably drink it...
Gotta agree! At the price of wine that I'll drink, I'd have put the steak in a medium ziploc bag, added enough wine to cover the steak, sealed the bag, and put it in the fridge for 4 hours. Meanwhile, I'd have the rest of the wine to drink w/dinner. 🙂
You ruined the experiment by adding all of the toppings? I wanted to know how a steak would come out and taste with it being marinaded with wine. Video makes no sense.
Grill channels that cook cheaper cuts, like sirloin, are a dime a dozen. Can you show us how to (insert something generic that you can literally find anywhere else, here)?
Waist of a good wine? Now you have to get 2 bottles: the second to go alongside the steak. Why not vacuüm seal it with some wine inside the bag. You'll need a lot less wine.
I still feel like i'm missing half of the video with those cut out steak tastings
Yes
Me too
Yeah it's weird
I make a red sauce with steak that was marinated in red wine. I slice thin before I put it in the wine. I add the meat to the pan just after I get onions softened and just after I add garlic. Then some mushrooms. I add the marinade wine back to the sauce at the same time as I add the crushed tomatoes. then simmer down until reduced to a nice consistency. Oregano, basil and Thyme for seasonings. Other veggies that are in season.
what happened to the end? no tasting? no explanation?
As a french guy living in Chile, perfect video for me
Well done Roel. These solo videos are great. Keep up the enthusiasm.
I usually marinate ribs in tomato source, with onion and beer. It's also an amazing taste if you want to try
I used to marinate any kind of meat in beer, tomato sauce, italan salad dressing, or even any chopped veggies. Even mustard and ketchup is an amazing grilling marinade.
A few things I have noticed, beer, (not preferably) but even American corner store piss. Including Corona, Modelo Especial, Foster's, Beck's, and now even Stella along with Bud and Coors etc...,
It is all American piss brew, brewed for Americans. will work wonders. But if you have the means, try porters, dark drafts, heif., (pretty much anything). But IPA's or anything that has high hop content is awful for marinades. idk know why but too much hops makes meat tsste like sh*t. And then tomato sauce or crushed tomatoes is an amszing marinade for meats.
Just dont use the majority of common US brand "pasta sauce". Majority of those are nasty as hell anyway.
Need to bring back the review at the end of the video
Casillero del Diablo wines are amazing. I absolutely love their Pinot!
That cheese idea is killer.
That steak looks amazing I’m going to try this technique. Have you ever used kiwi to tenderize a tough cut of beef? It works amazingly well.
Try marinating it in a bottle of Newcastle Brown Ale
Or Buckfast tonic wine
I us a tart burgundy wine. Usually 24 hours. With pork, 6 hours max. I also marinate garlic with it. No salt before cooking or you will feel like you are eating a salt block.
I wonder what a whisky soaked steak would be like
I'm starting to miss Morrison, hopefully that 35 day dry aged Morrison's tenderloin video will be worth the wait
Great video! Following from Napa California But cheese?
But how did it taste??
Do you taste the wine ?
Glad you enjoy chilean wine!!! Saludos desde Chile.
👍😄👍
👍😄👍
👍😄👍
That's my favorite wine from Chile🍷
Looks good 😋
Yes
what kind of cheese is it? I couldn't catch what you said
You should try to marinate a steak in black garlic paste. 🤤🤤😍😍
Who eats a ribeye and says "this is good but I wish it tasted like red wine"
Looks & sounds amazing! Please, please tell me that you saved that wine for some other dish!? Of course, I love steak tartar, so I would still probably drink it...
Gotta agree! At the price of wine that I'll drink, I'd have put the steak in a medium ziploc bag, added enough wine to cover the steak, sealed the bag, and put it in the fridge for 4 hours. Meanwhile, I'd have the rest of the wine to drink w/dinner. 🙂
In any case you can make some sauce our of it
I do this often. Aldo add my salt, pepper, crushed garlic, rosemary and fresh coriander leaves the wine.
I do this as well! I did it once with a picanha and it was next level.
@@bryantvasquez1907 picanha in a red wine sauce?
You ruined the experiment by adding all of the toppings? I wanted to know how a steak would come out and taste with it being marinaded with wine. Video makes no sense.
It helps with not so great meat also.
Tasty.
I do this a lot, but please use a bag, or smaller tray. So much wine wasted!
Try masala vegetable pulav and mongdal vada
What was the name of that cheese he used?
I believe it is Chaumes... a semi-soft cows milk cheese. But that is just a guess.
Chaumes 👍
Weird the way it was ended
I always marinade my Oxtail overnight before I make oxtail Potjie in my Potjie "Duchoven"
Grill channels that cook high end ribeyes are dime a dozen. Can you show us how to find and grill amazing cheaper cuts like sirloin?
Grill channels that cook cheaper cuts, like sirloin, are a dime a dozen. Can you show us how to (insert something generic that you can literally find anywhere else, here)?
😋😋
Waist of a good wine? Now you have to get 2 bottles: the second to go alongside the steak.
Why not vacuüm seal it with some wine inside the bag. You'll need a lot less wine.
To many cut scenes bro, stay genuine
I agree with others - you could have dwelled on the actual tasting a little more!
It's like having sex, but without the finale... 🙂
Drunken steak?
The steak in fact got drunk
Barely 1mm of penetration of that "marinade". That did absolutely nothing for either flavor or texture
Food Porn 101
Editing was too quick on this one.
If the goal is to cook it in wine. Why put all the other shit on the steak ?
Mate no description at the end? Only reason I watched-.-
Not good