How to Marinate Steak

A marinated steak becomes more tender and flavorful. The sweet and savory marinade will penetrate the meat when you store the marinated steak in the refrigerator. After allowing it to rest, you'll have a rich, aromatic steak ready for cooking. Below, we’ll guide you through 3 delicious steak marinade recipes.

Choose the right cut of steak. Tougher and/or leaner cuts like ribs, sirloin, flank, skirt, bottom round, and the section between the sirloin and rib are ideal for marinating before cooking. The marinade will soak into the meat, making it more flavorful and tender.

• Do not marinate premium cuts like tenderloin, prime rib, T-bone, filet mignon, or rib-eye, as these steaks are already excellent and don’t require marinating.
• You can find more information about different beef cuts online.

Make shallow cuts about 1/2 the thickness of the meat to allow the marinade to penetrate more quickly. The marinade will blend with the meat as the acid breaks down the muscle fibers and connective tissue, but this process is quite slow. If the meat is thick, the exterior will become acidic before the marinade soaks into the inside.

• In general, the more surface area of the meat that is exposed to the marinade, the easier it will be for the marinade to seep into the meat.

Prepare the marinade. A basic marinade consists of an acidic liquid (to break down the muscle fibers), oil, and other seasonings like sweeteners, herbs, and/or spices. The marinade can be both salty and sweet, with Italian or barbecue flavors, depending on your preference. You can either use a store-bought marinade or make your own using the following ingredients:

• Most marinades use acidic liquids like wine, vinegar, or lemon juice to tenderize the meat. However, be cautious not to use too much. Acidic liquids can break down protein bonds, but if the beef is left in an acidic solution with a pH ≤5 for more than 2 hours, the effect will be counterproductive. The protein bonds will tighten, drawing moisture out of the meat and making it tougher.
• Additionally, ginger, kiwi, papaya, and pineapple contain enzymes that tenderize meat. However, be careful not to use too much of these ingredients, as they may make the meat tougher.
• Dairy products like Greek yogurt and buttermilk also help tenderize meat, though the exact mechanism remains unclear. It’s likely due to the lactic acid content.

Place the meat in a container and pour the marinade over it. You can use a plastic, glass, or ceramic container. Pour enough marinade to completely cover the meat. Don’t worry about using too much marinade.

• Using a large resealable bag for marinating is very convenient, as it typically requires less marinade to fully coat the meat compared to using a bowl.
• If you’re short on time, you can rub the marinade directly onto the meat to speed up absorption. Otherwise, you can allow the marinade to naturally soak into the meat.

Refrigerate the marinated meat. Seal the container tightly and refrigerate for 2-24 hours, depending on how well the marinade has absorbed into the meat.

Cook the meat. Discard any excess marinade, allow the meat to come to room temperature, then grill, bake, fry, or cook according to your chosen recipe.

Prepare a Balsamic Vinegar Marinade. This classic marinade brings out the best flavors in the meat, with a perfect blend of sweet and savory that will have your mouth watering. To make this Balsamic vinegar marinade, mix the following ingredients:

• 2 medium stalks of chopped chives
• 1 tablespoon dried thyme leaves
• 3 tablespoons dark brown sugar (packed)
• 1/4 cup soy sauce
• 3 tablespoons Worcestershire sauce
• 2 tablespoons Balsamic vinegar
• 1/3 cup vegetable oil

Try a Salt and Pepper Marinade. Marinating steak overnight with salt and pepper allows the flavors to penetrate deeply into the meat, giving you a spicy, salty taste from the inside when cooked. Here's what you need for this marinade:

• 1 1/2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 1 teaspoon garlic salt
• 1/4 cup water
• 1/4 cup vegetable or canola oil
• 2 tablespoons white vinegar

Make an Italian Honey Marinade. This marinade is perfect not only for steak but also for chicken or pork. Combine the following ingredients and pour over the raw steak:

• 1 1/2 cups steak marinade sauce
• 1 tablespoon soy sauce
• 1/3 cup Italian-style salad dressing
• 1/3 cup honey
• 1/2 teaspoon garlic powder

• If you want to use the remaining marinade to make a sauce, it's recommended to bring it to a boil to avoid food poisoning.
• One of the keys to a successful marinade is ensuring the meat is fully in contact with the marinade. You can use a resealable bag, press out all the air, and then seal it. Alternatively, place the bag of marinating meat in a bowl so that the marinade covers the meat completely. Adding a few marbles outside the bag in the bowl can help ensure the marinade surrounds the meat more evenly.
• You can also use a vacuum sealer for marinating meat. You'll need a plastic container compatible with the vacuum sealer. This method reduces the marination process by up to 75%.