This video was made to generate views.
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On a cheaper cut, why not try it? I bet it is good. After all folks, it’s steak!!!!
A1 is good stuff. Sugars, vinegar, garlic, salt and pepper in there and that is great when cooked at high heat. Blasphemy? Maybe, but I haven’t been to church in decades and I’m fine with that.
(I would tend to agree that this was made for the views, I watched it, so I’m guilty. So glad I’m off social, other than The Pit)Comment
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Hail. for a beautiful prime ribeye? I could do that. As Smoker_Boy said, who is providing the protein? Now I'm hungry.Comment
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Doesn't really matter what you throw at it....it's KING.Comment
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Alright, alright, alright already! I’ll try it!
This weekend, Thursday, thru Sunday night, who wants to join me and grill a steak just like in the video? Whatever cut of steak you’d like to try it with, let’s see and hear about your results. I’ve got a couple of Prime Porterhouses in the freezer, but I’m darn sure not gonna use those. I think I’ll go to Costco cause I need some more steaks anyway. I’m gonna get a 3 pack of Choice ribeyes and use one of those for this weekend. I’ve got WashYerSister sauce but no A-1, so I’ll have to pick some up. This could be fun to see what everyone thinks about that marinade on a steak. IF YOU WANNA PLAY, JUMP ON IN! 
Last edited by Panhead John; February 14, 2024, 09:28 PM.Comment
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On a select, sure what the hell. Prime, nah.Comment
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Costco on rare, (see whut I did there?), occaision. Matter of fact. Was there yesterday. Prime filet n prime whole ribeye roast. Did not think to price. Big arse full packers. Half prime ($4.49) n half choice ($3.79) prob more than a dzn total. Picked up a choice 17 pounder and a $4.99 whole roti chickie. Also had an annual rebate check for ?$65 bucks?
On my way in filled my tank for $2.69 gallon. Only go to Costco because Sam's bailed on us a cpl yrs ago. Those n Kroger are my gas stations. -
Sorry missed the ball totally. I have not seen select steaks in I don't know how long.
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I don't think the only way to learn something is to try it. I'm pretty confident that what I've learned about cooking steak up to this point tells me this is not the right cut to try that method on.Comment
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I’m in. Let’s do this.
so in an effort not to give her any more views….😂…..is it both A1 and WashYerSister?
Btw Sabrina’s dad puts freaking yellow mustard on his steaks before grilling them. Love the guy, but c’mon man!!!
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Is there a ratio, is it 1 to 1 and any other seasoning? Do you blot it dry first? -
In college we got leftover prime rib on prime rib night. It had a heavy salty-garlic-black pepper rub to induce water consumption. We took those slices, slathered mustard on both sides and broiled until hot. Soooo goood. -
I am just gonna go 1:1 and then blot dry and grill it hot and fast. texastweeter
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I use Worcestershire and A1 to add some spice to sauces once in a while. Not too much as they are both very, very salty and quickly overcome other flavors. I cannot imagine a marinade of any meat in Worcestershire or A1 let alone a wonderful cut like a ribeye that has great beefy flavor that needs little beyond salt and pepper and maybe a spice of your liking.Comment
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Haven’t had A1 in decades. As a teen I loved it…of course back then I also ate my steak extra well done, so my judgement was clearly off.
If I ever happen upon a bottle of the stuff at a friends house I may try a dab on my medium-rare/rare steak, but I’m not gonna buy a bottle and risk ruining a whole steak!Comment
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I use Worcestershire as a binder on butts and brisket instead of mustard. I frequently use a little on steaks before I season them whether it be S&P or a beef rub. Never A1 though. I like A1, but I like Heinz 57 more if I am going to use anything. That being said, I am in. It will be Sunday evening though, or maybe Monday. Today is my mom's 94th birthday, so I'll be at her house this weekend. No experimental steaks for her lolComment
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I grew up in a farm culture where we had access to wonderful cuts of steak (we had cows butchered and we kept them in our freezer) but no one knew about the role of salt. So everyone I knew added salt and acid to steak by using steak sauce while they ate the steaks. There wasn't a meal that involved steak where A1 or Heinz 57 weren't on the table. I grew up thinking steak sauce was an absolute necessity.
First time I used salt only to season a steak was a game changer for me.
So, I'll be looking for the results you all report this weekend, but I'm going to sit this one out. I'll also be watching to see if Panhead John puts beans in his ribeye recipe.
BComment
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NO!
Worstsister sauce I might use as a little flavorin on I don’t know what, not a steak.
A-1, never! Don’t have any & taint buyin any.
Those were skinny steaks BTW and takin em to 110, then “crankin” up the heat (yeah, like you know it was to 500, give me a break!) and then searin em would bring the skinny pierces of meat to 140 or worse sister, and that is to far done & chewy fer me. They will let anybody on you tube. I am willin to take a poll and bet she is not married to wonder boy.Comment
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I know that most of us here have never done this before, especially with something like a Prime ribeye. I have the utmost confidence this will not be my preferred way of cooking a steak afterwards, but what the hell, I’ll never know how it tastes until I’ve tried it. If things go sideways, it wouldn’t be the first steak I’ve ruined…..luckily that was a long time ago. In fact, I might even try it on a NY Strip instead of a ribeye, not sure yet. I’m curious to see what kind of “flavor” it adds and I don’t think it’ll be much different from one cut of steak to another. Hell, I used to marinate my steaks in, wait for it
…… Good Seasons Italian Dressing! ….this was before I discovered Costco and Prime/Choice steaks. I’ll tell ya something too, I liked those steaks with that marinade too! Would I do it now?….only if I had a tougher cut of steak and it was Select grade. Who knows, if you try it and like it, you just might discover a new way of marinating other things.
There was a few questions about the process with this cook, so I watched the video again and here’s what they did…….
1. Rub the steak with olive oil.
2. Sprinkle on your favorite steak seasoning followed by a Pork Rub.
3. Slather the Worcestershire sauce AND A-1 steak sauce all over the steak.
4. Cover in a plastic tub, or whatever, place in the fridge for about 2 hours.
5. Place steak in the grill off the heat until it reaches your preferred IT.
6. Sear over the flames/coals until it chars and reaches your desired IT.
7. They then rested the steak for a bit, but I never do….I like mine still hot/warm.
NOTES: It looks to me like there was probably equal amounts of Worcestershire and A-1 steak sauce used for the marinade. But….I don’t think it was sitting in a pool of marinade but mainly just heavily brushed all over the steaks. If you prefer one steak sauce brand over another, use what you like. I ordered some Peter Luger’s Steak Sauce based on texastweeter ’s recommendation yesterday.
Anywho, If you decide to jump in, be sure and post plenty of pics along with your honest thoughts!Comment
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I used to use Italian dressing for marinate on lotsa protein. Now I know better. -
I did the same thing back in the day. It is still good everyone once in a while. Now it is more of a nostalgia thing. Kinda goofy, but far from the weirdest thing I do. Hahaha. Alan Brice -
I still use Italian dressing as a marinade occasionally……I love it and prefer it to most of the other marinades out there.
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