How to Marinate a Steak

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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.

Method 1
Method 1 of 2:

Marinating Steak

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  1. Tougher and/or low-fat cuts like flank steak, sirloin, skirt, flat iron, round, and hanger steaks are best for marinating. [1] The marinade soaks into the meat, adding flavor and helping to tenderize the meat.
    • Don't ruin expensive steaks by marinating them; quality cuts like rib-eye, porterhouse, T-bone, filet mignon, and NY strip are great as they are don't need to be marinated.
    • For more info, see How to Understand Cuts of Beef . [2]
  2. Watermark wikiHow to Marinate a Steak
    Cut nicks into the steak that penetrate about halfway through the thickness of the meat so the marinade can permeate more quickly. Marinade works because acids break down muscle and connective tissue, which is a slow process; if the meat is thick, the outside can get sour by the time the marinade actually penetrates the core.
    • In general, the more surface area that's exposed to the marinade, the better the marinade will do its job.
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  3. [3] A basic marinade consists of an acidic liquid (which will break down muscle fibers), oil, and other flavorings, such as sweeteners, herbs, and/or spices. Marinades can be sweet and salty, Italian flavor, barbecue flavor - if you have a taste for it, chances are you can make it into a marinade. Choose a bottled marinade or mix your own using one of the ingredient lists in this article.
    • Most marinades use one of the following acidic liquids as a tenderizer: wine , vinegar, or lemon juice. However, don't go overboard: while acidic marinades work by breaking down (denaturing) protein bonds, putting a steak in a highly acidic marinade (pH around 5 or lower) for more than two hours has the opposite effect, tightening the protein bonds, drawing out moisture, and making the meat tougher.
    • There are also tenderizing enzymes in ginger , kiwi, papaya, and pineapple. It's possible to go overboard with these, too, turning the steak into mush.
    • Dairy products like Greek yogurt and buttermilk can also have a tenderizing effect, although the way this works is not fully understood. Most likely, it’s due to the lactic acid content.
  4. Watermark wikiHow to Marinate a Steak
    You can use any type of plastic, glass or ceramic food storage container. Pour enough marinade over the meat to cover it entirely. Don't worry about adding too much.
    • Marinating a flat cut of meat in a large ziploc bag can be very useful since you will need less marinade to completely cover it here than you would inside a bowl.
    • If you're running low on time, you can work in the marinade by massaging the meat. Otherwise, time will do the work.
  5. Put the sealed container in the fridge for 2 to 24 hours, depending on the strength of the marinade. [4] [5]
  6. Watermark wikiHow to Marinate a Steak
    Shake off excess marinade, let the meat come to room temperature, and grill, bake, fry, or otherwise cook the meat according to your recipe. [7]
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Method 2
Method 2 of 2:

Making Steak Marinades

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  1. Watermark wikiHow to Marinate a Steak
    [8] This is a classic steak marinade that brings out the best flavors in the meat. The combination of sweet and savory flavors will make your mouth water. Mix together the following ingredients to make your marinade:
    • 2 medium shallots, minced
    • 1 tablespoon dried thyme leaves
    • 3 tablespoons (packed) dark brown sugar
    • 1/4 cup soy sauce
    • 3 tablespoons Worcestershire sauce
    • 2 tablespoons balsamic vinegar
    • 1/3 cup vegetable oil
  2. Watermark wikiHow to Marinate a Steak
    [9] Marinating the steak in salt and pepper overnight causes the flavors to seep into the cut of meat, so you'll taste savory heat all the way to the center of the meat when you cook it. Here's what you'll need for this marinade:
    • 1 1/2 teaspoons of salt
    • 2 teaspoons freshly ground pepper
    • 1 teaspoon garlic salt
    • 1/4 cup water
    • 1/4 cup vegetable or canola oil
    • 2 tablespoons of white vinegar
  3. Watermark wikiHow to Marinate a Steak
    [10] This marinade is perfect for steak, but you can also use it for chicken or pork. It's easy to throw together. Mix the following ingredients well, then pour the marinade over raw steak:
    • 1 1/2 cups steak sauce
    • 1 tablespoon soy sauce
    • 1/3 cup Italian-style salad dressing
    • 1/3 cup honey
    • 1/2 teaspoon garlic powder
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Community Q&A

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  • Question
    Can I freeze the steak in marinade?
    Adrian Sabanal
    Community Answer
    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.
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  • Question
    How long can steak stay in the fridge safely?
    Community Answer
    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.
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  • Question
    What can I do if the marinade on the steak dries up?
    Community Answer
    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.
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      Tips

      • One of the secrets to marinating successfully is getting the meat in complete contact with the marinade. Using a zip-lock bag and squeezing out all the air when you seal it is one way to do this. One can also take the bag of marinade and meat and place the whole thing in a bowl to bring the marinade up and around the meat. Putting marbles in the bowl (outside the bag!) can also be used as a way to bring the marinade up and over the level of the meat.
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      • You could also use a vacuum sealing device for marinating. This requires a plastic container designed to work with your sealer. Using this technique allows much quicker results, reducing marinating time by about 75%.
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      • If you want to use the leftover marinade as a sauce, be sure to boil it first to avoid food poisoning.
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      References

      1. ↑ https://www.beefitswhatsfordinner.com/cuts/collection/33343/beef-cuts-you-can-marinate
      2. ↑ https://www.thekitchn.com/shopping-for-steak-here-are-the-4-cuts-you-should-know-207368
      3. ↑ https://www.allrecipes.com/recipe/143809/best-steak-marinade-in-existence/
      4. ↑ Ollie George Cigliano. Private Chef & Food Educator. Expert Interview. 30 August 2021.
      5. ↑ https://www.thekitchn.com/best-steak-marinade-259077
      6. ↑ Ollie George Cigliano. Private Chef & Food Educator. Expert Interview. 30 August 2021.
      7. ↑ https://www.thekitchn.com/best-steak-marinade-259077
      8. ↑ https://www.allrecipes.com/recipe/176770/the-best-steak-marinade/
      9. ↑ https://www.allrecipes.com/recipe/239414/salt-and-pepper-ribeye-steak/
      1. ↑ https://www.allrecipes.com/recipe/23917/awesome-steak-marinade/

      About This Article

      Article Summary X

      To marinate steak, select a tough, low-fat cut of meat like a sirloin, flank, or round steak. Make several deep nicks in the meat with the tip of a sharp knife to help the marinade soak in. Select a premade marinade or make your own by mixing your favorite spices into a liquid such as lemon juice, wine, or vinegar. Put the steak in a storage container and pour in enough marinade to cover the meat completely. Cover the container and refrigerate it for 2 to 24 hours. When you’re ready to make the steak, remove it from the marinade and let it warm up to room temperature before cooking it in the oven, skillet, or grill. Keep reading to learn how to make a sweet and savory balsamic marinade!

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