15 Steak Marinade Recipes to Keep in Your Back Pocket (2024)

FAQs

How long can steak sit in marinade? ›

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Marinating can help to extend the shelf life by a day or two but do not rely on marinating to preserve foods for a long period of time. Make sure to purchase pre-marinated foods from a reputable butcher or supplier. Some places (not all) marinate meat to try and extend the shelf life of older meat that has not sold.

If a strong flavor like ginger or teriyaki is what you're going for, then a marinade may be your best bet. However, if you want something that complements your steak with an underlying flavor then a quick rub is the route you should take.

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.

Avoid marinating in metal containers as the metal can chemically react with the marinade and change the flavor of your dish. Not marinating in the refrigerator. Marinating in the refrigerator will help to prevent the growth of bacteria. Never marinate food at room temperature.

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices).

When marinating meat, longer is not always better. And in fact, depending on certain variables, there is a point at which the quality of that meat will start to deteriorate if you marinate it for too long before cooking. Instead of flavorful, tender meat, you could end up with a mushy mess.

Harold McGee, the American food scientist, believes that the secret to a good steak is twofold: 'warm meat and frequent flips. ' To achieve the former, McGee recommends mummifying the steak in cling film and then submerging it in a bath of warm water for about an hour before you're due to start cooking.

Your marinade should be at least 1/2 oil. The oil helps emulsify the marinade into a thick sauce that coats the meat. It's also a flavor-carrier. And having a coating of an oil-based sauce on your steak before you grill it will help it cook better and more evenly.

Do you dry marinade off steak before cooking? ›

Gently Patting Marinated Meat Dry Helps You Get A Good Sear

The problem with excess moisture is that it tends to steam the meat's outer edge, turning it gray but not creating that Maillard browning that leads to a good sear. Patting it dry thus gets around this issue because you're wicking away the excess moisture.

Tender cuts like sirloin and tenderloin will quickly turn mushy if you marinate them. Use a dry rub or specially-formulated seasoning mixtures like Montreal steak spice instead, and save marinades for tougher cuts like flank steak, shanks or brisket.

Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.

'To long' is a verb that means wanting to do something, while, 'too long' is a phrase that means something is excessively lengthy.

How Long to Marinate Flank Steak. As long as your marinade mixture includes at least one tenderizing ingredient, you should get good results from a 24 to 48-hour soak in it. Soaking the meat beyond 48 hours will just leave the surface too soft and mushy.

Store raw steak in the refrigerator for 3-5 days. However, pay attention to sell-by dates and the expiration date. Steak may remain fresh for a few days past their sell-by dates, but you should freeze steak before its expiration date if you won't use it by that date.

Microorganisms and bacteria love warmer temperatures, so don't let your meat sit out on the counter while marinating. Place it in the refrigerator to keep it out of the temperature danger zone.

Place beef steak(s) and marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.