I am missing some important things from this kitchen, but decided

steaks shouldn't be marinated anyways

salt and pepper and proper cooking, nothing more

you rest them in the fridge with the salt and pepper for some hours as a "dry-brine" if you wish.

Sounds like a sauce jacques pepin used in his quick roasted chicken. Except its missing 4 cloves of garlic. But yeah, I guess it won't taste /bad/, but it won't be the greatest flavor either.

>>8181191
That's not what you do to a steak, dude.
You can still cut it up and make a nice stir-fry, if you have veggies at hand. Onions, carrots and broccoli go really well with beef.

>>8181306
I do have that actually.

Yeah I usually just salt and pep it up, but I thought you could marinade steaks. I dunno. Would it really be stupid for me to cook them like usual or should I just go for the stir-fry?

Actually I'm going for the stiry-fry anyway because it's more convenient for me, but I'm still curious just for the future.

Thanks everyone.

>>8181323
I'm with what >>8181222 said. If you're going for plain steak, season it with salt and pepper and put it in the fridge for a few hours.

Next time if you make stir-fry though, cut the meat first, then marinate it. Larger surface area and all that. I usually use salt, pepper, oil, soy sauce, chilies and herbs. But what you made sounds great too.

>>8181347
Thanks. Will remember.

Soy sauce faggot