How long to marinate steak

Here are five combinations to get your culinary creative juices started the ingredients in parenthesis are already part of the base recipe :. What is your favorite marinade combination?

Tell us in the comments below! Basic Beef Marinade Base 1 part Olive Oil 1 part Citrus Juice 1 part Soy Sauce Add ingredients along with herbs and spices of choice, if desired in a glass jar with a lid and shake to combine. Back to Beef Loving Texans. Related Posts. Show More Results. Showing of Results. Soy-marinated pork gets a juicy kick from a quick marinade. At the heart of this this whole overexposure is a common misconception about marinating.

In fact, a marinade will never really penetrate much past the surface of the meat—and that's OK! The purpose of a marinade is to be the first thing that cooks when the meat hits the pan or grill.

The heat develops the flavors of the salt, sugar, and acid in the marinade and helps to create a nicely caramelized crust.

You can definitely develop big flavor on the outer layer of the meat this way, but it will never truly reach the center of the protein. Just throw it into a ziploc bag and mix is up.

I cut the marinade in half because I had just two steaks. I used a bunch of minced garlic instead of garlic powder and also skipped on the hot sauce. I ended up letting it sit in the fridge with the steaks top sirloin for about 3 hours. When it was time to make dinner, I took the steaks out of the bag and then threw in 8 ounces of sliced mushrooms until they were well coated and dropped all of that into a pan. I cooked the mushrooms until most of the liquid was cooked out on medium high heat.

Grilled the steaks to medium rare, then served the mushrooms on top! Turned out very flavorful and very delicious. Read More. Most helpful critical review naples Rating: 2 stars. Steak purist as he is, hubs preferred his steak without this marinade and didn't use it.

In hindsight I wish I would have followed suit. Thank goodness l at least used fresh garlic, but I think both the lemon juice and hefty amount of garlic powder contributed a strong, "off flavor," as one reviewer put it, that I just didn't care for - not so sure I liked the basil either. It was fun to experiment, but it would have been so much easier and so much better to have just stuck with the simple steak seasonings we're accustomed to.

When something is really good, like a good quality steak, it simply doesn't need anything to make it better. Reviews: Most Helpful. Debra Lundquist. This marinade was amazing. I really wasn't sure about the ingredients didn't want teriyaki type , and decided to take a chance based upon the ratings.

Boy, was I glad I did. The steaks ended up marinating 3 days due to changes in plans. They were so tender, and the taste This marinade is very subtle, it really enhances the meat well. I didn't have parsley, so I added a dash of thyme. My DH was extremely happy with the taste, and wants me to use this recipe again and again. I brought the steaks home from the store, fixed the marinade, popped them in the freezer for about a week, then defrosted them Christmas Eve.

Marinades, generally some combination of salt, sugar, an acid and various other flavorings, are used to both enhance flavor and to tenderize beef. Realizing that marinades are generally going to create a nice caramelized coating on the outside of the beef when grilled, and not flavor the center of the slab of meat, is the first step in determining how long to marinate a steak.

Generally, this marinating window is pretty forgiving. That being said, the type of steak being marinated should also be considered when determining how long to marinate. Tender cuts of beef, for instance tenderloin, really do better without any type of marinating. Whereas tougher cuts, like flank steak, will be very difficult to chew without receiving some major marinating time.

Either scenario could work out to be OK, but again different cuts of beef will react differently to the marinade.

Also, marinade ingredients can have different reactions with the meat. For a nice juicy steak originating from the tender portion of the cow the loin marinating is not necessary, or even recommended.