Cookbook talk:Fred Steak
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REQ FOR EDIT: It looks like the amounts of the ingredients in the ingredient list are in need of attention
I tried this recipe , a slight variation of of the one found here (Cycling Forums / Five40) (this is the one I found to be sour, probably due to the wine/vinegar:)
1.5 cups of coffee
1 cup of red wine
0.5 cups of olive oil
0.5 cups of molasses
0.33 cups of Balsamic vinegar
0.33 cups of Worcestershire sauce
2 tablespoons of chili powder
2 tablespoons of onion powder
2 tablespoons of garlic powder
1 tablespoon of Marmite
1 garlic clove, minced
I felt the need to document this (it did turn black, made a tri-tip very soft and juicy, and blackened caramelized like Fred steak). It marinated for 72 hours. It was close enough to merit honing in on the real recipe.
Mickrussom 05:08, 11 June 2007 (UTC)
I fixed up the fractions as they were wrong in the original cycling forums recipe. I will also try and engage the author at cycling forums to hone in on this recipie. Also, I am refining this recipe. The marinade here was too sour, and I could taste a lot of the sourness in the final product. It did however caramelize properly and blackened like Fred's steak. If you want to stick to the recipe, I would recommend really good not-sour-at-all red wine and very sweet Balsamic vinegar.
I am trying this tonight:
1 ground up garlic clove
1.5 cups of coffee
1.33 cups of Jim Beam bourbon (4 year whiskey)
0.5 cups of Olive Oil
0.5 cups molasses
0.33 cups of Tamari Sauce
0.33 cups of honey
1 tablespoon of Marmite (smells and tastes like Brewers Yeast, its not that bad or strong, so don't believe that its too strong or too nasty to use.)
2 tablespoons of salt (The original recipe here was not salty enough)
I was also considering adding a dash of MSG, but I don't have any. I will report here on how close I get to the real deal with this recipe. The main goal of this marinade is to eliminate sourness. I took out the Worcestershire sauce (I may consider adding it back), the Red Wine and the Vinegar. I might also consider simply adding the honey portion back as Molasses, which seems to be the key ingredient in this marinade. Mickrussom 05:03, 11 June 2007 (UTC)
The above recipe did not have the "Fred Steak Flavor." It was a good steak, soft, but it was off on the flavor. The first recipe was closer so I have to focus on making that salties and sweeter and less sour. Mickrussom 00:11, 1 July 2007 (UTC)
Folks...Schaub is, umm, Jewish and probably kosher (since he's a butcher). Half the ingredients you list here couldn't possibly be deemed kosher in 1950's. Only today is everything we touch kosher (including Mountain Dew). Try agin.
