Definitely going to have to go with oil, I'd recommend extra virgin in this case. When working with oil, I prefer real cloves of garlic, but powder would work ok...and I'd actually suggest using butter when searing the steaks, rather than trying to get the butter flavor in the marinade...the oil will give it a nice smooth taste (I think...).
If you have time, soak the cloves in the oil before putting it in the fridge. Nice steeped flavor.
Dunno if this helped at all--good luck with them!
I'll give that a try, though I'm out of garlic cloves. That said, I do have a jar of minced garlic, now that I think about it. That would probably work well enough.
These steaks are in rough shape, but the worst case is that they'll still probably be better than what I used to eat from Army chow halls.
Thanks for the input. And I welcome ideas from anybody who knows a good way to get a non-congealing sort of butter for marinades, etc. 
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And at least they are better than MRE's...
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Originally Posted by Optimator
These steaks are in rough shape, but the worst case is that they'll still probably be better than what I used to eat from Army chow halls.
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I am the 99%. Occupy the World.
Minister of Infinity's Secret Police, Official Mooch of dUmb and League, Official Purveyor of Free Straws, the Most Interesting Man in the World.
http://www.change.org/petitions/ncso...city-of-heroes
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Please no, not the 4 fingers of death.....Good luck trading that one to anybody.
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Originally Posted by Eran_
And at least they are better than MRE's...
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Yeah, minced garlic would get a strong garlick-y flavor through.
...I've heard rumors about the chow halls. You poor, poor thing.
Also, worst case, cover the steaks with gravy and caramelized onions and drink lots of beer with them. Mmmm, gravy.
And I'd also be interested in knowing any non-congealing butter type things.
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I was perverse enough that I enjoyed that one... afore they got rid of it.|
Originally Posted by Optimator
Please no, not the 4 fingers of death.....Good luck trading that one to anybody.
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Chop Suey however... and the new Omlette MRE... *HURK*
I am the 99%. Occupy the World.
Minister of Infinity's Secret Police, Official Mooch of dUmb and League, Official Purveyor of Free Straws, the Most Interesting Man in the World.
http://www.change.org/petitions/ncso...city-of-heroes
Olive or Vegetable oil will make for a better marinade base in this case. (Though if you are really sold on the butter you could always clarify it by melting it, carefully separating the milk fat from the liquid and finally gently straining it through a cheese cloth)
Garlic, Onions, Soy Sauce, , seasoning salt, crushed black pepper and a little something sweet (I usually use honey) can greatly improve both the flavor as well at tenderize a cut of meat.
If possible, vacuum seal it to remove as much air as possible from the thawed steak allowing the marinade to better permeate the meat. I usually go for 2 to 6 hours depending on the cut of meat, but in this case 24 might not hurt, just give it a check at maybe the 12 hour mark to make sure it isn't breaking down too much)
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Ok, I got one question about clarified butter...I never saw it refridgerated, since line guys would keep some near the ovens...does it actually not solidify when cold?
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Originally Posted by MrLiberty
(Though if you are really sold on the butter you could always clarify it by melting it, carefully separating the milk fat from the liquid and finally gently straining it through a cheese cloth)
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I'm pretty sure it will still solidify, just less so because in taking out the milk solids you are left with more of an oily liquid. In a pinch you might be able to sub it for oil in a short marinade ( maybe 1 to 2 hours) I'd definitely go with some sort of oil though given the choice.
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Originally Posted by TinyBolt
Ok, I got one question about clarified butter...I never saw it refridgerated, since line guys would keep some near the ovens...does it actually not solidify when cold?
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Hmm, I've never tried clarifying butter. Learn something new every day.
Next time freeze the steaks in carbonite.
Infinity and Victory mostly
dUmb, etc.
lolz PvP anymore, Market PvP for fun and profit
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Usually you'll want to use it for cooking things at higher temps as the removal of the white bits (milk solids) will stop the butter from browning/burning. But it does remove some of the richness in flavor. |
Originally Posted by Optimator
Hmm, I've never tried clarifying butter. Learn something new every day.
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As Bolt said about using it on the line, it has a few advantages, mainly cooking at a higher temp, but it also is much slower to go rancid.
And Yes... I am really bored. I need a new comp already to run CoH again. >.<
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I'm a personal fan of clarified butter in cooking (I just never use it--huzzah pastries, and wanting things browned), I like the pure taste, and then if you cook it down to that brown butter (don't remember the fancy name), it has a great nutty taste. Yum. And if the steaks weren't already in bad shape, a marinade that starts outside of the fridge (oh noez, germs!) would be good for the clarified butter if you wanted to soak it for more than a couple hours...just random thoughts.|
Originally Posted by MrLiberty
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As Bolt said about using it on the line, it has a few advantages, mainly cooking at a higher temp, but it also is much slower to go rancid. And Yes... I am really bored. I need a new comp already to run CoH again. >.< |
Ah, whatever, it all makes my inner fat kid happy. And fat.
Don't worry. We're all in shape. Round is a shape, right?
Between love of video games, beer, and grilling, I retain my shape quite nicely. 
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Mmm, burnt animal flesh and fermented grain drink. Delicious!
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Originally Posted by Optimator
Don't worry. We're all in shape. Round is a shape, right?
Between love of video games, beer, and grilling, I retain my shape quite nicely. |
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I do hope when you refer to grain drinks, you don't mean the majority of vodkas out there. Most are distilled from grain, and are quite inferior to potato vodkas. Chopin being my preferred vodka, whether I sip it straight up, or have it on the rocks. The stuff is too good and too expensive to waste on mixed drinks.|
Originally Posted by TinyBolt
Mmm, burnt animal flesh and fermented grain drink. Delicious!
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And just in case anybody had ever wondered how to get that really hot Chinese mustard that burns your sinuses and makes your eyes water, don't bother with buying the prepared stuff at the grocery store. The trick is to buy Colman's mustard powder(the type that comes in a yellow tin in the spice section of the store), and mix equal parts powder and water(you can vary the proportions somewhat to adjust for your desired consistency) in a small bowl. Cover and let stand for ~10 minutes for the heat to develop. Only make as much as you want to use, since the heat will dissipate within a half hour or so.
No, not an IO recipe.....for cooking....
Anybody know a good way to make a garlic butter marinade that won't congeal in the fridge? I'm looking for a way to save some freezer-burnt steaks that doesn't involve my tried and true Coca-Cola/BBQ sauce method.
Was thinking possibly some of that butter-flavored powder meant for baked potatoes along with garlic powder and olive oil, but I'm open to suggestions.