Q&A for How to Marinate a Steak

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.

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.

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.

Technically not, it is advised to slowly thaw the meat at a chilled temperature (-2 to 4C) so that the moisture and juiciness of the meat will not extract.

Remove steak from your marinade container, place on tinfoil or paper towel, and pat your steak lightly with a paper towel, leaving very little marinade on the steak.

As long as it does not undergo temperature abuse, it will last up to two months in a freezer.

It depends on how well-done you like your steak. If you like it tender and juicy (medium rare/pink in the middle), do NOT cover with a lid. Cook on medium high for 3 minutes per side.

No, you cannot. Meat must be refrigerated overnight.

Inside round steak is more tender than outside round steak mainly because outside round steak has more fibrous muscle and less amount of marbling.

A large, heavy skillet is the best option. Cast iron is ideal, but any non-reactive skillet that heats evenly is good.

No. The acidity of the marinade will enzymatically cook the steak and, thereby, ruin it for your application.

No, it becomes contaminated with bacteria from the meat.