понедельник, 1 января 2018 г.

t_bone_steak_marinade

How to Marinate a Steak

Marinades are used to make steak more tender and flavorful. The sweet and salty flavors of the marinade meld with the meat as it marinates in the refrigerator. When it's time to cook the steak, the results will be juicy and fragrant. Read on for information on how to marinate a steak and three delicious marinade recipes.

Steps Edit

Method One of Two:

Method Two of Two:

Making Steak Marinades Edit

Community Q&A

  • It can stay for three days uncooked, covered of course or wrapped in aluminum foil. It can stay there for three days after you cook it as well, and must stay refrigerated.
  • If the marinate dries up while it's covered in the fridge, then that means the steak soaked it up. That is a good thing because it means all the flavor from the marinade is in the steak.
  • Remove steak from your marinade container, place on tinfoil or paper towel, and pat your steak lightly with a paper towel, leaving very little marinade on the steak.
  • Technically not, it is advised to slowly thaw the meat at a chilled temperature (-2 to 4C) so that the moisture and juiciness of the meat will not extract.
  • As long as it does not undergo temperature abuse, it will last up to two months in a freezer.
  • You could, but it would have a different result. Once the meat has been thawed, it may taste a little bit bland due to the extraction of moisture plus the ice crystals that have been present during the freezing stage.
  • Inside round steak is more tender than outside round steak mainly because outside round steak has more fibrous muscle and less amount of marbling.

Related wikiHows Edit

Marinate a Rib Eye Steak with Sriracha Sauce

Make a Jack Daniel's Marinade

Make and Use Your Own Sirloin Steak Seasoning

T-Bone Tom's Choice Steak Marinade

Ingredients

  • 2 cups vegetable oil
  • 1 cup soy sauce
  • 1 cup Worcestershire sauce
  • 1/2 cup pineapple juice
  • 2 tablespoons granulated garlic
  • 2 tablespoons freshly ground black pepper
  • 2 tablespoons dry mustard

Directions

Mix the oil, soy sauce, Worcestershire, pineapple juice, granulated garlic, pepper and dry mustard in a bowl. Use to marinate steaks overnight or for 10 hours in the refrigerator. Makes enough marinade for 4 steaks.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Barry Terrell, T-Bone Tom's, Kemah, TX

Categories:

Summer Road Trips

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Grilled T-Bone Steaks

Recipe by Nimz1466

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Grilled T-Bone Steaks

SERVES:

Ingredients Nutrition

  • 1 ⁄2 cup water
  • 1 ⁄2 cup light soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon McCormick's Montreal Brand steak seasoning
  • 1 ⁄2 teaspoon garlic powder
  • 1 ⁄2 teaspoon chipotle hot sauce
  • 1 ⁄4 teaspoon pepper
  • 2 -3 garlic cloves, smashed
  • 2 beef t-bone steaks (1 in thick)

Directions

  1. In a large resealable plastic bag, combine the first 11 ingredients.
  2. Add steaks.
  3. Seal the bag and turn to coat.
  4. Refrigerate overnight, turning as often as you can. (I actually marinated my for a day and a 1/2.).
  5. Drain and discard marinade.
  6. Grill steaks, over high heat for about 5 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees, medium, 160 degrees, well-done 170 degrees).

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Nutrition Info

Serving Size: 1 (195 g)

Servings Per Recipe: 2

Amt. Per Serving % Daily Value Calories 229.9 Calories from Fat 122 53% Total Fat 13.6 g 20% Saturated Fat 1.9 g 9% Cholesterol 0 mg 0% Sodium 4141.7 mg 172% Total Carbohydrate 20.5 g 6% Dietary Fiber 0.8 g 3% Sugars 15.1 g 60% Protein 8.2 g 16%

Dead Easy Steak Marinade

It’s always nice when dead easy produces damn delicious. This little marinade — equal parts Worcestershire sauce and olive oil combined with a healthy sprinkling of lemon pepper — is a good one to have on hand this time of year. While you’re busy scraping off your grill grates, refueling your propane tank, perusing your various grill-time-cooking guides, worry not about how you’re going to add flavor to those steaks. This marinade is it. What’s more, it produces just about the best tasting leftovers, though I can’t promise there will be any.

Above: T-Bone steaks from our “cowpool” cow (steer, actually). If you’re interested in joining a cowpool check out this site: Eat Well Guide. Type “cowpool” into the keyword search box. If you can’t find what you’re looking for there, try Eat Wild.

Dead Easy Steak Marinade

Note: Adjust the quantities based on how many steaks you are cooking. The below quantities yield enough marinade roughly for 2 t-bones, ribeyes, New York strips, etc. or for a large flank steak or for a couple of skirt steaks.

Ingredients

  • 1/4 cup Worcestershire sauce
  • 1/4 cup extra-virgin olive oil
  • salt-free lemon pepper*

just before grilling:

Instructions

  1. Whisk together Worcestershire sauce and olive oil in a bowl or in a vessel in which you plan on using to marinate the steaks. (Alternatively, pour ingredients into a ziplock bag.) Liberally sprinkle steaks on both sides with salt-free lemon pepper. (Note: If you are using lemon-pepper containing salt, do not add any during the marinating process.) Place steaks into bowl with marinade or into ziplock bag and submerge with marinade. Let sit for 20 minutes and up to 24 hours.
  2. Just before grilling, remove steaks from marinade and place on a plate. Discard marinade. Season steaks on both sides lightly with kosher salt — Worcestershire sauce is salty, so you just need a light sprinkling here. (Note: If you are using the lemon-pepper containing salt, season steaks with it on both sides in this step and don’t add any kosher salt.)
  3. That’s it. Fire up that grill.

* Salt-free lemon pepper can be hard to find. If you only can find the lemon-pepper containing salt, don’t add it to the steaks until just before grilling. And omit the kosher salt (see steps below).

* You can always make your own lemon pepper, too: For 1 teaspoon lemon pepper substitute 1/2 teaspoon lemon zest + 1/8 teaspoon fine ground pepper

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Reader Interactions

I have been using this marinade when I cook steaks ever since you showed me years ago (has it really been years. ) and it never fails to please.

Katykat! This makes me so happy.

Here’s dinner tonight! Another delicious entry! And we women can use some iron in our blood.

You may be “cowpooling,” but there is no way that steak was from a cow. It was most likely a steer. Cows are for hamburger, at best.

S — you are correct. The meat was definitely from a steer not a cow. I’ll make a note above.

It looks wonderful Alexandra! Please tell me more exactly what are the ingredients ( is it lemon zest and pepper? ) of which lemon-pepper is made of because I cannot find this product here in Romania.

Hi Cosmin — I just responded to Paula, as well, but you could definitely substitute lemon zest and fresh ground pepper for the lemon pepper. Here’s a little formula: for 1 teaspoon lemon pepper substitute 1/2 teaspoon lemon zest + 1/8 tsp fine ground pepper

This is an easy dinner! I really dig marinades for meat, but can I throw in some pepper and lemon peel instead of the lemon-pepper? We don´t have it here.

PAula — absolutely. Just found this little formula on gourmetsleuth.com: For 1 teaspoon lemon pepper substitute 1/2 teaspoon lemon zest + 1/8 tsp fine ground pepper + 1/4 tsp salt — I would omit the salt and season the steaks with salt just before grilling. HOmemade lemon pepper will probably be even tastier!

Two days ago I made this for dinner with some rump steak. It was gooooood! Love the difference the lemon does. I might post about it linking to your recipe. Please let me know if you´re ok with that.

Paula — this makes me so happy! Of course you can post about it. Thanks so much!

Your opening sentence is probably the best introductory line I have ever read in a food blog, ever. Love it! Can’t wait to try this one!

Thanks, Phon and Margherita!

I absolutely adore easy marinades – such as this one – that are also delicious!

This is going to make our barbecue on Sunday, can’t wait to try it.

Thank you, this was great. Super fast and such great flavour for the 3 ingredients!

Ellie — so happy to hear this!

Making steaks for Christmas and wondered if you can use regular olive oil? Stores are closed today:) merry christmas!! Can’t wait to try this!

Ahk — Kimberly! so sorry I am just getting to this now. Yes, regular olive oil would be just fine. Hope it turned out well for you!

I made this last night and it was fabulous! I used it with/on Ribeyes and they were “melt in your mouth” perfect.

Our baby girl had been sick for the past week and just picking at her food; not a fun way to spend her 1st Birthday! I could not keep the meat on her plate! She was gobbling the steak down- a first for any food in a couple of weeks. It was so good that we’re making it again tonight. It’s fast, easy, and now that we’re sick… we need something that takes less time and effort than Chinese takeout.

Oh this is the best news ever! There is nothing worse than when your little dollies are sick and not eating for you; and there is nothing better when they start feeling better and regaining their appetite. I’m so happy your daughter liked the steak. Hope it was as successful tonight 🙂

Mario Rivera says

Thank you so much for the recipe. My wife and kids loved it. Helped me saved a lot of money at at steak house. I posted a picture on my Instagram and all friends complimented my cooking. Again all thanks to you.

Wonderful to hear this! Isn’t it fun when recipes are easy AND delicious?!

I love all your pictures! Have you ever tried bbqing with this marinade?

Yes! It is wonderful on the grill! I do it all the time in the summer.

I really liked this recipe, my Friend said it was probably the best steak I’ve made. It was a little on this grill side, but very flavorful. It is wonderful on the grill. Thanks.

So happy to hear this!

Hye there just wondering how much of tht Worcestershire sauce to used when marinade the beef .

I just eye it so that the meat is covered!

I write for SparkPeople.com, and I’m currently working on a compilation of recipes from around the web. Would it be okay for us to include your recipes with images, as long as we credit your site and include a link back to the recipe?

Since i don’t own a grill and will be cooking this in a cast iron skillet, and/or then in the oven, do you have any suggestions on the tempatures and cooking times?

What kind of steak are you planning on cooking? And how thick about is the steak?

Grilled T-Bone Steaks Recipe

Grilled T-Bone Steaks Recipe

Ingredients

  • 1/2 cup water
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon Montreal steak seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper
  • 4 beef T-bone steaks (1 inch thick)

Directions

  • 1/2 cup water
  • 1/2 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons vegetable oil
  • 1 tablespoon Montreal steak seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon hot pepper sauce
  • 1/4 teaspoon pepper
  • 4 beef T-bone steaks (1 inch thick)
  1. In a large resealable plastic bag, combine the first 10 ingredients. Add steaks; seal bag and turn to coat. Refrigerate overnight.
  2. Drain and discard marinade. Grill steaks, covered, over medium heat for 8-12 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Yield: 4 servings.

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Reviews for Grilled T-Bone Steaks

Average Rating

"Ah, the joys of cooking on the grill in summer. I made this recipe with the omission of the brown sugar. DH patted them dry with paper towels, cooked them to just medium rare, and let them sit covered with foil for 10 minutes for the juices to redistribute. I saved the bones for bone broth, too. Will definitely make this again."

"This was really good. We have already used this recipe a few times and everyone loves it when they come over to eat."

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    T-Bone Tom's Choice Steak Marinade

    Ingredients

    • 2 cups vegetable oil
    • 1 cup soy sauce
    • 1 cup Worcestershire sauce
    • 1/2 cup pineapple juice
    • 2 tablespoons granulated garlic
    • 2 tablespoons freshly ground black pepper
    • 2 tablespoons dry mustard

    Directions

    Mix the oil, soy sauce, Worcestershire, pineapple juice, granulated garlic, pepper and dry mustard in a bowl. Use to marinate steaks overnight or for 10 hours in the refrigerator. Makes enough marinade for 4 steaks.

    This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

    Recipe courtesy of Barry Terrell, T-Bone Tom's, Kemah, TX

    Categories:

    Summer Road Trips

    Recipe of the Day

    Get an editor-picked recipe delivered to your inbox daily. Privacy Policy

    Beef Steak Marinade

    This is a simple but magical beef steak marinade that truly tenderises and infuses the steak with flavour, transforming good value steaks into “wow!”. It injects enough flavour that the steak can be eaten plain without sauce or even butter but does not overpower the flavour of the beef, which would be a travesty!

    Use this beef steak marinade when you aren’t splurging on prime-grade steaks. It works great on any cut of beef suitable for grilling!

    I got a hankering for a big, juicy steak.

    As it happened, last Friday was abnormally warm considering it’s the middle of winter – 25C/ 80F. Perfect grilling weather. So I tottered into my local village (breaking in new heels), planning to go all out and get a thick top-of-the-line 45 days dry aged Rib Eye. Tied Dozer up outside the butcher and went inside.

    As I eyed off the steaks, I heard a pathetic wail from outside. Yes, Dozer. Wailing because I’m inside with all the juicy meat and he’s tethered to a pole.

    One little howl and he draws a crowd like moths to a flame. Patting and consoling, cooing to him.

    But it worked. Because I paused. And realised that it would be inevitable that I would cave and give him some steak because he’s been somewhat depressed lately, being sidelined due to injuries.

    And there was no way I was sharing a prime grade rib eye with him.

    So I got a normal T-Bone. And decided to doll it up with a marinade. 😉

    The Serious Stuff About Steaks & Marinades

    Now that I’ve had my moment of Dozer fawning, I can get down to business!

    Fact: Steaks are like wine – the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.

    Fact: Steak Marinades can make steaks more tender and inject flavour into them. So you can seriously transform an every day beef steak into something that tastes as good as a premium cut (in my humble opinion).

    Fact: It’s easy to make marinades that infuse flavour into meat. But it’s harder to make marinades that enhance without adding too much flavour into the steak. You want the steak to taste mainly of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour.

    Fact: Many beef steak marinades will flavour but won’t actually tenderise meat. In order to tenderise beef steak, you need either a tenderising ingredient (typically something acidic) and/or salty liquid to act as a brine to retain moisture. I use both. Soy sauce as the brine element and balsamic vinegar as the tenderiser. So there’s a double effect – tenderising PLUS keeping the beef plump and juicy. 🙂

    I promise you, this Beef Steak Marinade makes the beef so juicy and adds enough flavour that you do not need a sauce or mustard on the side.

    But because steaks are a bit of a treat in my world, I couldn’t resist going all out and making a little herb butter to accompany the steak.

    Oh – and baked potatoes. And grilled corn. (And a few sad stalks of asparagus I dug out from the bottom of the fridge).

    Save this Beef Steak Marinade to your GRILLING Pinterest Board!

    • 2 large steaks (I used 2 x 400g/14oz t bone steaks) (Note 1)
    • 1 tsp Dijon mustard
    • ½ tsp minced garlic (1 large garlic clove)
    • ½ tsp onion powder (or sub with garlic powder)
    • 1 tbsp soy sauce (Note 2)
    • 1 tbsp oil (I use olive oil, but any oil is fine)
    • 1 tbsp Worcestershire sauce
    • 1 tbsp balsamic vinegar
    • Black pepper
    1. Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
    2. Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
    3. Remove from the fridge 1 hour before cooking to bring to room temperature. Shake off excess marinade.
    4. Heat skillet (or BBQ) on high heat until is really hot - you should see wisps of smoke. Add oil - it will heat almost instantly. Add steaks and cook the first side for 2 minutes, then turn and cook the other side for 1½ minutes (for very medium rare). (Note 3)
    5. Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
    6. Serve with baked potatoes and corn! I couldn't resist herb butter - see recipe in notes.

    300g/10oz exc bone), excluding herb butter.

    Marinated Steak nutrition per serving.

    LIFE OF DOZER – We shared one steak. The homeless man at the dog park got the other. He really enjoyed it too!?

    OMG this marinade is to die for – used T bones and the flavour was incredible – we had it with onion rings – retro I know . and salad – another great recipe thank you Nagi and love to Dozer

    That’s great to hear Kym, thanks for sharing your feedback! N x ❤️

    which one do you prefer?beef or porkchop.

    Don’t make me choose! 😂

    I enjoyed your blog. A real sense of transparency and realism to your writing. Thank you. I hardly ever subscribe but I really like the way you came across.

    Thanks for the compliment! I’m very flattered 🙂 N xx

    This marinade is fantastic . I put my New York Strip steaks in the marinade 24 hours before we grilled and flavor was wonderful. Thank you for sharing.

    That’s fantastic to hear Becky! Thank you for letting me know – N xx

    I’m hoping that’s a five star rating! 😉

    Hi Nagi! Loved this one. The herb butter really takes it to the next level and should be compulsory… Did it with supermarket porterhouse and it really transformed it into something fantastic.

    WHOOT!! PS I am with you on that butter…. 🙂 N xx

    Would this work for thick porkchops?

    Catherine Hall says

    As a 60 year old who has never prepared her steak other than with some oil and a bit of seasoning before slapping it in the pan to cook, I can only say my eyes have been opened…. not to mention my tastebuds. This marinade is sensational. My new favourite taste!! Thank you 😊😊😊

    Whoot! 🙌🏻 So happy to hear that Catherine, thanks for letting me know! N xx

    What can I sub for soy sauce? I can’t have soy/MSG. Would coco aminos work?

    Can you use tamari? 🙂

    SHARON SLOANE says

    She is not to use tamari, it has to much flavor and no dark soy either.Hope this helps

    Moira Alfers says

    Had to double the amount of sauce, and add an extra steak…I have 3 dogs! ?

    Your LUCKY DOGS.

    Tried this last night and loved it. Hubby said this recipe is a keeper we no longer have to buy the marinade packet from the store.

    AWESOME. I’m so glad to hear that Lira, thanks for letting me know! N xx

    Just tried this recipe for “brunch”.. really gooooood! the taste was just perfect. not too overwhelming! I added a pinch of cayenne powder though, I LOVE IT! Will definitely do this again! Thanks for the recipe!

    Awesome! I’m so glad you enjoyed it Nicole! N x

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    Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade

    Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade

    I should be trying to regain my title in the Taste of Akron Steak Cookoff tonight…but I don’t have the competitive fire it needs. That said, I still have a steak recipe for you. It just feels like it’s that time of year.

    *If you’re in Akron, stop by the Taste of Akron tonight – they have a great sampling from restaurants in the area. Highly recommended.This is a quick, weeknight version of the Italian classic, Bistecca alla Fiorentina, using a simple, olive oil based marinade. Now, I know marinades aren’t supposed to work. They don’t penetrate the meat, leaving only a thin coating of flavor on the outside. In this case, that’s a good thing. I get a thin layer of oil, garlic, lemon, and rosemary flavoring the outside of the steak, and a perfect, beefy, medium-rare center.

    *What’s that? You don’t want your steak cooked to medium rare? What is this, communist Russia? Did we lose a war? Why not just boil it? Ahem…sorry. Lost control of myself there for a second. It won’t happen again.

    The other benefit of this marinade is that it is oil heavy, and the thin coat of oil left after patting it dry helps browning on a gas grill. I don’t just get a crosshatch of grill marks from the grill grate, I get a sear across the entire surface of the meat.

    *Of course, if you use a charcoal grill, you don’t have to worry. Charcoal browns a steak beautifully.

    I borrow Jamie Purviance’s trick and add smoking wood and a small bundle of rosemary sprigs to the grill. The rosemary gives the smoke a hint of pine and herbs, adding a subtle wood flavor to the steak.

    Recipe: Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade

    • Grill (I love my Weber Summit.)

    Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade

    • Author: Mike Vrobel
    • Prep Time: 2 hours
    • Cook Time: 12 minutes
    • Total Time: 2 hours 12 minutes
    • Yield: 2
    • Category: Grilling
    • Cuisine: Italian

    Description

    Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade recipe. Grilled t-bone steaks, Italian style.

    Ingredients

    • 2 (1 1/4 inch thick) T-Bone steaks
    • 1/4 cup extra virgin olive oil
    • 1 clove garlic, minced
    • Juice of 1/2 lemon (about 2 tablespoons)
    • 2 teaspoons chopped fresh rosemary
    • Smoking wood: 1 cup soaked wood chips (gas grill) or 1 fist-sized wood chunk (charcoal grill)
    • 4 sprigs rosemary (plus the stripped rosemary sprig used below)
    • Coarse sea salt and coarsely ground black pepper to taste

    Instructions

    1. Marinate the steak: One to two hours before cooking, whisk the marinade ingredients together in a small bowl. Put the steaks in a gallon zip-top bag and pour the marinade over the steaks. Seal the bag and let the steaks marinate at room temperature, turning occasionally, until it is time to grill.
    2. Prepare the grill: Preheat the grill, clean the grill grate thoroughly, then set the grill up with a two level fire; half the grill set up for direct high heat and the other half of the grill off. For my Weber Summit, I turn all the burners to high and preheat for fifteen minutes. Then I brush the grate clean with my grill brush, turn off half the burners, and turn on my smoker burner to get it ready for the wood chips.
    3. Grill the steaks: Remove the steaks from the marinade, then pat dry with paper towels. Add the smoking wood to the grill, put the rosemary sprigs on top, close the lid, and wait for the wood to start smoking. Put the steaks over direct high heat and close the lid to trap the smoke. Cook the first side of the steak until it is crusty brown, about 6 minutes, rotating the steak 90 degrees after about three minutes to add a crosshatch of grill marks. Flip the steak and cook the other side until the steak reaches an internal temperature of 120°F for medium rare, about six more minutes, rotating halfway through. (Cook to 115°F for rare, 130°F for medium). If the heat is too high, and the outside is burning before the steak is cooked through, move it to the indirect side of the grill and cook with the lid closed until you reach the desired doneness.
    4. Serve: Season the steaks on both sides with the coarse salt and pepper as soon as they come off the grill. Let the steaks rest for ten minutes, then serve.

    Marinating the steaks

    Smoking wood and rosemary in the smoker box

    Good crosshatch going…

    • Don’t cook the steaks directly over the wood and rosemary. You don’t want the steak directly over burning wood.
    • I used huge flakes of Maldon salt on my steak, but any coarse salt (including my usual kosher salt) works. Just make sure to salt the steaks immediately after they come off the grill, so the salt has time to melt over the surface of the steak.

    What do you think? Questions? Other ideas? Leave them in the comments section below.

    Related Posts:

    Adapted from:

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    Trying this one tonight. Thanks!!

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    Pressure cooking, rotisserie grilling, and enthusiastic home cooking from a dad who cooks dinner every night

    How to Marinate a Steak

    Marinades are used to make steak more tender and flavorful. The sweet and salty flavors of the marinade meld with the meat as it marinates in the refrigerator. When it's time to cook the steak, the results will be juicy and fragrant. Read on for information on how to marinate a steak and three delicious marinade recipes.

    Steps Edit

    Method One of Two:

    Method Two of Two:

    Making Steak Marinades Edit

    Community Q&A

    • It can stay for three days uncooked, covered of course or wrapped in aluminum foil. It can stay there for three days after you cook it as well, and must stay refrigerated.
    • If the marinate dries up while it's covered in the fridge, then that means the steak soaked it up. That is a good thing because it means all the flavor from the marinade is in the steak.
    • Remove steak from your marinade container, place on tinfoil or paper towel, and pat your steak lightly with a paper towel, leaving very little marinade on the steak.
    • Technically not, it is advised to slowly thaw the meat at a chilled temperature (-2 to 4C) so that the moisture and juiciness of the meat will not extract.
    • As long as it does not undergo temperature abuse, it will last up to two months in a freezer.
    • You could, but it would have a different result. Once the meat has been thawed, it may taste a little bit bland due to the extraction of moisture plus the ice crystals that have been present during the freezing stage.
    • Inside round steak is more tender than outside round steak mainly because outside round steak has more fibrous muscle and less amount of marbling.

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    Whether you’ve got a tri-tip, a T-Bone, or a brisket, here are winning marinades.

    The Best Steak Marinade Recipes for Any Cut of Beef

    Whether you’ve got a tri-tip, a T-Bone, or a brisket, here are winning marinades.

    A steak marinade is perfect for the “value cuts” of the cow—your chuck and flat iron steaks—helping enhance the flavor and tenderize the lesser hunks of beef. But if properly made, the right steak marinade can be a terrific compliment to even a pricy cut of tenderloin. Deciding which ingredients and in what proportion is key to creating a perfect marinade for a given cut.

    Also important: How long you marinate the steaks.

    “A skirt steak is nice and thin—it needs no more than an hour or two,” says Fabio Viviani, executive chef and partner in DineAmic Group, whose restaurants include Prime & Provisions steakhouse in Chicago, IL, and author of several cookbooks, including 30-Minute Italian, out this May (see his recipe below). “On the other hand, beef shank is a big piece, so it needs 12 to 24 hours for the steak marinade to penetrate that much tissue.”

    With these guidelines in mind, here we offer up a handful of steak marinade recipes that work especially well for a given cut of beef.

    • 16 ounces skirt steak
    • 1 teaspoon ground coriander
    • 1 teaspoon honey
    • 2 tablespoons fresh lime juice
    • 2 tablespoons fresh thyme
    • 2 tablespoons minced shallot
    • 1/4 cup fresh lemon juice
    • 1/4 cup chopped Italian parsley
    • 1 small garlic clove, grated
    • 3/4 cup extra virgin olive oil

    Combine the coriander, honey, lime juice, thyme, shallot, lemon juice, parsley, and garlic in a blender and pulse 4 times. Season with salt and pepper, and add the oil.

    Blend on high speed for 1 minute until fully combined. Adjust seasoning with salt and pepper.

    Combine with the steak, marinade for 1 to 2 hours.

    This recipe comes from Sam Talbot, a New York City chef and contentant on Top Chef. “Steak is de rigueur for game-day barbecues, and the tri-tip is a totally underrated version that is unbelievably flavorful—and won’t break the bank,” says Talbot. “This recipe offers easy prep, fast cooking, a knockout sauce, and double-knockout mustard. Rich red wine probably not optional.”

    • 2 pounds yams or sweet potatoes, peeled and cut into 1/2-inch strips
    • 1 tablespoon dry mustard
    • 3 tablespoons raw honey
    • 3 pounds beef tri-tip steak, cut into 6 portions
    • 2 tablespoons grapeseed oil
    • 1 tablespoons red wine vinegar
    • 1 tablespoon ground cumin
    • 2 teaspoons chipotle chile powder
    • 1 teaspoons chopped garlic cloves
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon black pepper
    • Dijonnaise (recipe below)

    Whisk together 2 tablespoons of the oil and red wine vinegar. Pat the steak pieces dry; rub each with the oil mixture. Stir together the cumin, chile powder, garlic, and salt and pepper in a small bowl. Sprinkle on both sides of the steaks.

    Heat remaining 1 tablespoon oil in a heavy, ovenproof 12-inch skillet over medium-high. Sear the steaks in the hot oil, about 1 minute and 30 seconds per side. Transfer the skillet to the upper third of the oven; bake until medium-rare, 6 to 8 minutes.

    Transfer the steaks to a platter; let rest about 4 minutes before serving. Serve with the Dijonnaise.

    1/2 cup olive oil mayonnaise

    3 tablespoons plain Greek-style yogurt

    2 tablespoons Dijon mustard

    Combine all the ingredients and serve.

    Part of the cow’s belly, the flank steak is one of the tougher cuts of meat and a good steak marinade will be your friend here not just because of flavor, but the way it will help break down the tissue and tenderize it. The acidic qualities of the red wine and soy sauce will help in this—and taste delicious, too.

    • 16 ounces flank steak
    • 1/3 cup olive oil
    • 1/3 cup soy sauce
    • 1/4 cup honey
    • 1/4 cup red wine
    • 3 cloves garlic, mined
    • 1/2 teaspoon lemon pepper (or regular ground black pepper)

    Using a kitchen knife, score the steak’s surface across the grain about ¼ inch deep, an inch apart (this will speed the marinating process).

    Combine the olive oil, soy sauce, honey, red wine, garlic, and pepper in a Ziploc bag and add the steak, shaking to coat. Place bag in refrigerator for a minimum of 3 hours, ideally overnight.

    When ready to cook, pre-heat grill to high. Remove steak from refrigerator and discard marinade. Place the steak on the grill and sprinkle with salt and pepper. Grill for about 5 minutes on each side, or slightly longer/shorter depending on your preference of doneness.

    Remove from heat and let steak “rest” for 2 minutes, slice and serve.

    This is another excellent option for the sometimes-tough flank steak. Combining soy sauce, ginger, and balsamic vinegar will give your steak an Asian flavor profile while softening it in the process. The honey in the steak marinade offers a sweet twist.

    • 16 ounces flank steak
    • 1/4 cup soy sauce
    • 1/4 cup balsamic vinegar
    • 1/2 cup olive oil
    • 3 tablespoons honey
    • 4 garlic cloves, minced
    • 2 tablespoons fresh ginger, minced
    • 3 scallions, thinly sliced

    Combine the soy sauce, vinegar, and oil in a bowl and thoroughly mix. Whisk in the honey, garlic, ginger, and scallions. Place the marinade mixture and steak in a Ziploc bag, flipping it to thoroughly coat. Seal the bag and place in the refrigerator for at least 4 hours, ideally overnight.

    When ready to cook, add oil to stovetop pan and preheat to high heat. Remove the steak from the fridge, and from the marinade, discarding liquid. Sear the steak on each side for 4 to 6 minutes or until it’s cooked to your desired degree of doneness. Let it rest for several minutes, then slice against the grain and serve.

    Brisket, which comes from the lower breast of the cow, is a delicious, fatty cut of beef. It’s a popular option for Korean BBQ and Pho, and any fans of Texas BBQ are well familiar with it. But the right marinade can elevate brisket to the next level. Here’s a simple red wine–based one to consider.

    • 16 ounces of brisket steak
    • 1 cup red wine (get a dry one if possible)
    • 2 tablespoons soy sauce
    • 1 small onion, grated
    • 1 celery stalk, thinly sliced
    • 2 cloves garlic, minced

    Combine all ingredients in a bowl, mix well. Place steak in glass baking dish and pour marinade over it. Set in refrigerator and marinate at least 1 hour or ideally overnight.

    When ready to cook, preheat oven to 325 degrees. Remove the brisket from the fridge and marinade and sprinkle with salt and pepper. Place the brisket in large covered roasting pan. Cook for about 1 hour per pound, covered. For last hour of cooking, remove brisket and slice to fully cook.

    The smoky flavor of roasted garlic goes great with barbecued brisket (especially if you don’t have your own smoker handy). Here’s an unusual steak marinade that incorporates orange juice into the recipe, giving the whole dish a tangy undercurrent.

    • 16 ounces of brisket
    • 2 heads of garlic
    • 1 cup orange juice
    • 1/2 cup spicy mustard
    • 1/4 cup honey
    • 2 tablespoons olive oil
    • 1 teaspoon thyme
    • 1 teaspoon sea salt

    Preheat grill on low. Cut off the top of the garlic bulbs, exposing individual cloves. Pour one tablespoon of olive oil over the top and place on grill, roasting for about 30 to 45 minutes, until cloves are soft. Remove from grill and cool.

    Pinch the cloves of garlic out of the bulbs, into a blender. Add orange juice, mustard, honey, remaining tablespoon of olive oil, thyme, and salt to blender and blend until smooth.

    Combine with brisket in Ziploc bag and marinate for 1 hour to overnight.

    When ready to cook, preheat oven to 325 degrees. Remove the brisket from the fridge and marinade and sprinkle with salt and pepper. Place the brisket in large covered roasting pan. Cook for about 1 hour per pound, covered. For last hour of cooking, remove brisket and slice to full cook.

    Speaking of garlic, it also goes great with the leanest, most tender part of the cow: Tenderloin. Since this is one of the finest cuts (where filet mignon comes from), a lighter steak marinade is preferable. This one should do the trick, with a nice combination of herbs, garlic, and red wine.

    • 1 five-pound beef tenderloin, trimmed
    • 1/2 cup olive oil
    • 1/2 cup soy sauce
    • 1/4 cup balsamic or red wine vinegar
    • 8 garlic cloves, minced
    • 4 teaspoons dried rosemary

    Combine soy sauce, oil, garlic, vinegar, and rosemary in a bowl and mix. Place with the beef in a shallow dish or Ziploc bag, covering on all sides. Place in refrigerator and let marinate at least 8 hours, turning at least once.

    When ready to cook, preheat oven to 500 degrees. Remove beef from refrigerator and marinade, discarding marinade. Place tenderloin in a roasting pan, sprinkling pepper on top. Let sit 10 to 30 minutes.

    Bake for 15 minutes or until lightly browned. Lower temperature to 375 degrees and bake for an additional 20 minutes, checking occasionally until it is your desired degree of doneness. Let tenderloin stand 10 minutes, slice and serve.

    These hefty cuts of the cow generally lend themselves to a good rub, but if you opt to marinate, something on the lighter side is in order. Also, since these are usually on the thick side, you’ll want to let it marinate a bit longer than the other cuts, at least overnight.

    • 3 pounds bone-in T-bone steak
    • 1⁄4 cup red wine vinegar
    • 1⁄2 cup olive oil
    • 1 tablespoon Worcestershire sauce
    • 1⁄2 cup onion, chopped
    • 1 garlic clove, chopped
    • 1 teaspoon salt

    Combine oil and vinegar in a bowl. Add in Worcestershire sauce, garlic, onion, and salt. Place steak in a glass dish, pour marinade over top. Set in refrigerator overnight, turning at least twice.

    When ready to cook, preheat oven to 425 degrees. Place the steak on a baking sheet and roast for about 30 minutes, until the internal temperature reads 125 degrees.

    Transfer the steak to a carving board and let it sit for 5–10 minutes. Use a carving knife to slice it across the grain and serve.

    This is one of the cheapest cuts of the cow, so it’s a good one to get creative with in your steak marinade. This recipe and the next one do just that.

    • 2 pounds boneless chuck steak
    • 12 ounces beer (go with a nut brown or amber if available, but any beer should create the desired taste and texture)
    • 1/2 cup olive oil
    • 1/4 cup cider vinegar
    • 1 tablespoon Worcestershire sauce
    • 2 cloves garlic, crushed

    Combine beer, olive oil, vinegar, Worcestershire sauce, garlic in a bowl. Thoroughly mix and combine with steak into a heavy-duty Ziploc bag. Refrigerate overnight, turning at least once.

    When ready to cook, remove from refrigerator and allow steak to sit at room temperature 30 minute to 1 hour. Preheat grill to medium-high. Remove steak from marinade and discard liquid.

    Grill over medium-high heat for about 5 minutes on each side, or longer depending on your preferred degree of doneness.

    Remove from heat and allow to rest for 5 to 10 minutes. Slice across the grain and serve.

    Red wine has come up a few times on this list, and for good reason: It both adds subtle flavor to the meat and helps to tenderize it better than many other ingredients. It has to work overtime in tenderizing on chuck steak, so this wine-heavy steak marinade is a great option.

    • 1 1/2 pounds boneless chuck steak
    • 3/4 cup red wine (not too fancy, but dry)
    • 2/3 cup soy sauce
    • 1/4 cup olive oil
    • 1/4 cup balsamic vinegar
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons Dijon mustard
    • 3 cloves garlic, minced
    • 1 tablespoon brown sugar

    Combine steak marinade ingredients in a bowl, mixing thoroughly. Combine with the steak in Ziploc bag and refrigerate for at least 8 hours (though better to leave it overnight), turning at least twice.

    Once ready to cook, preheat grill for medium heat. Remove steak from fridge and marinade. Discard liquid.

    Grill steak for 4 to 6 minutes on each side, depending on preferred level of doneness. Remove from grill and let rest for 5 to 10 minutes. Cut across grain and serve.

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  • How to Make the Ultimate Burger

  • Cook a Steak at Home Like a Pro

  • The 15 Best Steak Marinade Recipes on the Planet

  • The Best Makeshift Steak Marinade Recipes—Straight from Pro Chefs

  • 50 Best Steakhouses in America

  • The Greatest BBQ Joint in Every U.S. State

  • The One Steak Order That Will Impress Any Butcher

  • The 9 Restaurants in America That Serve Real Kobe Beef

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