After seeing several glowing comments lately about Dale’s Steak Seasoning/Marinade, I thought I’d give it a try and picked some up today. I don’t remember all the comments, but I think someone said they mixed it 50/50 with Good Seasons Italian Dressing. I believe someone else mentioned mixing it with something else, but don’t remember what it was. The bottle says it’s highly concentrated and doesn’t take long to marinate your food. For the people who have used this before, do you mix it with something else or just use it straight? Do you also brush it on your food while cooking? Thanks….
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I used one of Troutman's recipes (fajitas, maybe) and I believe it called for mixing with OJ. I still found it rather salty and too powerful for me, my wife agreed. -
I used it once. We just covered the steaks about 1 hour before grilling.Comment
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Panhead John I was grilling steaks for our Christian School's Prom. They smelled good. The head cook owned a restaurant and swore by it.
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I ised it once mixed 50/50 with the Italian dressing. Still way too salty for me. I marinated overnight with it plus brushed a little on during the cook. I may have simply used too much of it. 🤷♂️Comment
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I'd use it like one of those "30 minute" marinades. It's very salty. I'll probably try the low sodium version next time.Comment
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Apple juice 50/50 cut helps reduce salt. I find it very similar to worchestershire.Comment
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Well, again we know what is penetrating the meat & what is not, tis the salt. So, what ya have to do is git the right formula to yer taste. Whatever else it has is just a coatin.Comment
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This is the primary ingredient in most of my jerky recipes, it's good stuff.Comment
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I thought the 75 on the bottle was indicating the salt content.
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Yes, use it sparingly!! It's a marinade with lots of soy (and thus sodium) content. I use it primality to marinate fajita meat or tough cuts of beef. I mix about half a cup in with several cups of citrus like orange and lime juice. I've also used straight dark soy in equal proportions in lieu of Dale's. Again it's a great tenderizer, don't try to use it straight or in some sort of mop. It's too strong.Comment
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I use 2 parts Dales and 1-part Italian dressing for a pork tenderloin marinade Sometimes I use low salt versions. My wife loved steaks with Dales but then she loved salt on everything.Comment
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Whoa! "Dale's"? That brings back childhood memories. Way back in late 50's Birmingham, Dale's Restaurant was the family go-to place for special dining occasions.
All I remember about the menu is that the parents always ordered the crappy "adult stuff" ... like steaks ... while my sister and I stuck religiously to the clearly superior choices ... like fried chicken for her and a foot-long hot dog for me.
There also might have been an occasional wedge of lettuce with thousand island dressing as a parent-mandated stand-in for vegetables.Comment
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It's bern awhile since I used Dale's. I usually just add stuff to Worcestershire these days. Just whatever is on hand according to the number of brewskis I have consumedComment
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There’s a local butcher shop that has developed their own version, a touch less sodium but includes lemon juice. As mentioned above, dilution is key. I much prefer the local stuff, Mr. P’s marinade i wildly popular here in Metro Bham.Comment
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