Overmarinating definitely can give a mealy/dry texture, I think due to the acid effects on the protein. Shorter marinades (4-8hrs) also do this, but less so and have their own benefits. I prefer to just pre salt and add surface flavors (garlic, herbs) when I want something different that a simple salt and grill.
This is a Very good question. I use to marinade all the time 30 years ago or so. Now I just dry brine and or season it. I never really gave much thought to which was a better method for taste I just stopped marinading because clean up for dry brine was faster.
Kraft Italian works well as a marinade for beef and chicken. I’ve never encountered mealiness. Using a meat tenderizer, definitely. I bought a past-due piece of top round labelled London broil at WM for about $6/lb. Aged it 2 weeks wrapped and three days exposed to the air. No brining. Scrubbed it with salt and rinsed it to refresh the surface. Trimmed it really well. Sautéed small pieces of trimmings and a small piece of equal thickness, which I sliced thinly. Not impressed compared to say a flank steak, which is traditionally London broiled. You get what you pay for! I have two pieces left. Will try your comparison test: Kraft vs dry brine.
Overmarinating definitely can give a mealy/dry texture, I think due to the acid effects on the protein. Shorter marinades (4-8hrs) also do this, but less so and have their own benefits. I prefer to just pre salt and add surface flavors (garlic, herbs) when I want something different that a simple salt and grill.
This is a Very good question. I use to marinade all the time 30 years ago or so. Now I just dry brine and or season it. I never really gave much thought to which was a better method for taste I just stopped marinading because clean up for dry brine was faster.
I’m sticking with the dry brine.
Great tip on overnight dry rub salt… going to do this!
6-7 minutes each side or in total for dry brine ?
I dry brine only 6 to 12 hours, 3 hours works well on week day sirloin.
That’s what I was gonna ask. It’s 4pm trying to eat by 7 lol
What type of Thermometer do you use?
Kraft Italian works well as a marinade for beef and chicken. I’ve never encountered mealiness. Using a meat tenderizer, definitely.
I bought a past-due piece of top round labelled London broil at WM for about $6/lb. Aged it 2 weeks wrapped and three days exposed to the air. No brining. Scrubbed it with salt and rinsed it to refresh the surface. Trimmed it really well. Sautéed small pieces of trimmings and a small piece of equal thickness, which I sliced thinly. Not impressed compared to say a flank steak, which is traditionally London broiled. You get what you pay for! I have two pieces left. Will try your comparison test: Kraft vs dry brine.
Nice presentation. Please start roasting other UA-camrs for their bad cooking methods 🤣
what about sueve'ing a sirloin ?
Welcome to the dry brine club.
I feel like I get great flavor with a marinade but can never get a good sear
Salt brine 2-4 hours is my go to and pepper to taste
@@aaronsutton4086awesome that’s all I have time for today
That cut, It´s not a nice marbled sirloin steak.
It’s tough and cheap for that reason.
Yummm 122 best e.coli! lol
I bet you wear a mask while driving alone in your car.
@@jcfitch3194 Enjoy your TDS when he wins and puts more money in your pocket lol.