Buttermilk Garlic Steak

I used chuck eye for this meal

Something wonderful happened as my husband fired up his bbq grill for the first time this spring.

Let’s face it; steaks are expensive and not very trustworthy these days. Often times they look like a perfect steak but cook up tougher than expected and flavorless.

I’m talking about “Steak that tastes like Steak” sizzling on an open fire, simply seasoned and not fussy with a natural meaty flavor that cuts up tender and juicy. That kind of steak!

Which got me thinking, if buttermilk tenderizes and creates juiciness for chicken, why not steak? The problem with steak marinating in buttermilk is that it just doesn’t look right. Even my husband gave me a funny look when I handed him the milky white steaks in a zip top bag. Just ignore the look because this buttermilk soak will insure you get a tender and juicy steak every time.

My husbands’ expression quickly turned into joy when he took his first bite and said, This is definitely a keeper and just in time for bbq season! Need I say more?

So the next time you pick up a steak, don’t forget the buttermilk!

My Notes to You…

Steak choices are abundant and not limited to my list. These are my recommends – flat iron, rib eye, skirt, sirloin, chuck eye (make sure it is eye, not just chuck steak).

You can add dried or fresh herbs (rosemary or thyme) to the marinade for a kicked up flavor.  

I marinated my steak for 10 hours, not by design, it just happened that way. As a result the meat was tender, juicy and flavorful all the way through without getting mushy or over seasoned.

I like to marinate steaks in a gallon zip top bag so I can flip it easily. Don’t forget to place your zip bag in a pan, just in case it springs a leak.

Buttermilk Garlic Steak Soak

This is enough marinade for about 2 pounds of steak

2        cups   buttermilk

2        tsp.    garlic, minced (about 2 cloves)

1        tsp.    kosher salt

½       tsp.    black pepper

Mix ingredients together and marinate for about 8 hours, overnight would be best or in my kitchen, first thing in the morning ready for the grill at dinner time.