Question… Without a vacuum sealer, what is the best way to freeze steak to keep it fresh. I u just landed on a great deal for tri tip and i need to freeze some of it.
So, should i cook it, then freeze it? Or should i freeze it before cooking it? Or should i drown it in marinade and then freeze it before cooking it?
Oh and while we are at it i’ll share marinades that i love.
1/2 cup beer (coors works nicely), 1/2 cup yoshidas teryaki marinade, and a tablespoon of minced garlic. This is for about a pound of steak. Marinade for a day
1/2 cup soy sauce. 1/4 cup Worcestershire. 1 tablespoon mince garlic. lightly cover steak with pepper and rub it in. Marinade for a day.
[quote]TD54 wrote:
Question… Without a vacuum sealer, what is the best way to freeze steak to keep it fresh. I u just landed on a great deal for tri tip and i need to freeze some of it.
So, should i cook it, then freeze it? Or should i freeze it before cooking it? Or should i drown it in marinade and then freeze it before cooking it?[/quote]
Wrap the steaks individually in plastic wrap, then foil, the put in a heavy-duty ziplock.
Freeze it raw, no marinade.
Plastic keeps out organics (smell), but slowly permits water to leach out (= freezer burn), so you need both.
Salt/spice degrades tissue by drawing out fluid and would turn it to mush. (That’s why it “tenderizes” the meat.)
[quote]TD54 wrote:
Question… Without a vacuum sealer, what is the best way to freeze steak to keep it fresh. I u just landed on a great deal for tri tip and i need to freeze some of it.
So, should i cook it, then freeze it? Or should i freeze it before cooking it? Or should i drown it in marinade and then freeze it before cooking it?[/quote]
Wrap the steaks individually in plastic wrap, then foil, the put in a heavy-duty ziplock.
Freeze it raw, no marinade.
Plastic keeps out organics (smell), but slowly permits water to leach out (= freezer burn), so you need both.
Salt/spice degrades tissue by drawing out fluid and would turn it to mush. (That’s why it “tenderizes” the meat.)
[quote]TD54 wrote:
Question… Without a vacuum sealer, what is the best way to freeze steak to keep it fresh. I u just landed on a great deal for tri tip and i need to freeze some of it.
So, should i cook it, then freeze it? Or should i freeze it before cooking it? Or should i drown it in marinade and then freeze it before cooking it?[/quote]
Wrap the steaks individually in plastic wrap, then foil, the put in a heavy-duty ziplock.
Freeze it raw, no marinade.
Plastic keeps out organics (smell), but slowly permits water to leach out (= freezer burn), so you need both.
Salt/spice degrades tissue by drawing out fluid and would turn it to mush. (That’s why it “tenderizes” the meat.)
[/quote]
Have you been able to keep steak from getting freezer burn for a prolonged period of time using this method. I’d like to be able to buy a month of steak when it goes on sale like it has today.
[quote]Brant_Drake wrote:
Tri tip is delicious. Here’s a Molasses-Chili marinade for you to try.
1/4 cup brown sugar
1/4 cup molasses
3 tbsp soy sauce
2 tbsp rice vinegar
5 cloves garlic, peeled and smashed
1 tbsp peeled and chopped fresh ginger
1 tbsp chili powder
1/4 tsp freshly ground black pepper
[/quote]
This sounds delicious. Are there any ingredients you could go without though? I like to keep my recipes to 3 or 4 ingredients to save time etc. [/quote]
Obligatory blah blah blah . . . won’t taste as good . . . gastronomical philistine . . . fer seriousszz!
I suppose if you really wanted to cut it down;
1/2 cup molasses
1/3 cup soy sauce
2 tbsp chili powder
1 tbsp garlic powder
Splash of water
I’d also stab the shit out of the roast with a fork before marinating it and extend the soak time to 24-48 hours.