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The steak will be softer and more delicious after being marinated. The sweet and savory flavors of the marinade will blend with the meat once you’ve stored the marinated steak in the fridge. Wait until cooked, you will have a rich and fragrant steak. The following article will show you how to marinate steak with 3 delicious marinade recipes.
Steps
Marinated steak
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Choose a steak. Tender and/or low-fat cuts of meat such as ribs, loin, fringe, belly, rump and the joint between the loin and ribs are ideal cuts to marinate before preparing a steak. The marinade will soak into the meat, making it more flavorful and tender.
- Marinating will spoil fine cuts of meat such as loin head, first class steak, T loin, tenderloin (beef fillet) and tenderloin. These cuts of meat are already excellent enough so you don’t need to marinate any more.
- You can find more information about different types of beef online.
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Make a slit about 1/2 the thickness of the meat so that the marinade soaks into the meat faster. The marinade will blend with the meat as the acid from the marinade breaks down muscle and connective tissue, but this process happens very slowly. If the meat is thick, the outside of the meat will be sour before the marinade can soak into the inside.
- In general, the more the surface of the meat comes into contact with the marinade, the easier it will be for the marinade to penetrate the meat.
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Mix marinade. The basic marinade consists of sour water (to break down the muscle), oils, and other flavorings such as sweeteners, herbs, and/or seasonings. The marinade can be both salty and sweet, flavored with Italian or barbecue, depending on your preference. You can choose a bottled marinade or make your own from the following ingredients:
- Most marinades use a sour (acidic) water softener such as wine, vinegar, or lemon juice. However, you should not use too much. Sour water can break (denature) protein bonds but if beef is soaked in highly acidic water (pH ≤5) for more than 2 hours, it will backfire. That means the protein bonds will be tighter , drawing all the moisture from the meat and making the meat tougher.
- Besides, ginger, kiwi, papaya and pineapple contain emollient enzymes. You should also not add too many of the above ingredients to the meat to avoid making the meat tougher.
- Dairy products such as greek yogurt and buttermilk also help tenderize meat in a way that remains unclear. It is more likely due to the lactic acid content inside.
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Place the meat in a container and pour the marinade over it. You can use plastic, glass or porcelain containers. Add enough sauce to cover the meat completely. You don’t need to be afraid of pouring too much marinade.
- Marinating in a large zipper bag is convenient because the amount of sauce needed to completely cover the meat is usually less than when leaving the meat in a bowl.
- If you don’t have much time, you can rub the marinade over the meat to help the marinade soak up faster. Otherwise, you can wait for the marinade to soak into the meat on its own.
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Place the marinated meat in the refrigerator. Cover the can of meat, then refrigerate for 2-24 hours, depending on the marinade’s ability to absorb.
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Meat processing. Drain off any excess marinade, let the meat come to room temperature and then grill, bake, fry, or cook depending on the recipe you choose.
Steak marinade
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Mix the Balsamic vinegar marinade. This is the classic marinade that gives the best flavor to the meat. The perfect combination of sweet and savory flavors will make you salivate. To make Balsamic vinegar marinade, you can mix the following ingredients:
- 2 medium-sized shallots, minced
- 1 teaspoon dried thyme leaves
- 3 tablespoons dark brown sugar (packed)
- 1/4 cup soy sauce (soy sauce)
- 3 tablespoons Worcestershire sauce
- 2 tablespoons Balsamic Vinegar
- 1/3 cup vegetable oil
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Try the salt and pepper marinade. Marinating the steak with salt and pepper overnight will facilitate the marinade to penetrate deeply into the meat, so you can enjoy the salty and spicy taste from the inside of the meat when processing. Here’s what you need for this marinade:
- 1 1/2 teaspoons salt
- 2 teaspoons freshly ground pepper
- 1 teaspoon garlic salt
- 1/4 cup water
- 1/4 cup vegetable or canola oil
- 2 tablespoons white vinegar
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Make Italian marinade from honey. This marinade is perfect not only for steaks but also for chicken or pork. Mix the following ingredients together and pour over the raw steak:
- 1 1/2 cups steak marinade
- 1 tablespoon soy sauce (soy sauce)
- 1/3 cup Italian salad dressing
- 1/3 cup honey
- 1/2 teaspoon garlic powder
Advice
- If you want to use leftover marinade to make a sauce, you should bring it to a boil to avoid food poisoning.
- One of the secrets to a successful marinade is to let the meat come into full contact with the marinade. Using a zipper bag and squeezing out all the air before locking the bag is one way. You can also put the whole bag of marinated meat in a bowl so that the marinade is all over and around the meat. You can put a few marbles in the bowl (outside the bag) so that the marinade coats the meat more easily.
- You can also use a vacuum sealer when marinating meat. You need a plastic container that fits the vacuum sealer. The vacuum sealer shortens the marinating process to 75%.
X
This article is co-authored by a team of editors and trained researchers who confirm the accuracy and completeness of the article.
The wikiHow Content Management team carefully monitors the work of editors to ensure that every article is up to a high standard of quality.
This post has been viewed 4,315 times.
The steak will be softer and more delicious after being marinated. The sweet and savory flavors of the marinade will blend with the meat once you’ve stored the marinated steak in the fridge. Wait until cooked, you will have a rich and fragrant steak. The following article will show you how to marinate steak with 3 delicious marinade recipes.
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