How to Marinate Steak
Instead of tossing a steak on the grill naked, try some marinade recipes to raise the flavor of the meat and awaken your taste buds. Marinating tougher cuts of meat such as flank and skirt steaks really takes the toughness out of the meat and doesn’t require a pricey cut of meat.
The first step to marinating a steak is to find a recipe that is appealing to everyone. One staple of marinade should always be an acidic fruit such as lemon or lime. These juices help break down the muscle fibers and make the meat more tender. Vinegar and an acidic wine are other good options to break down the meat. Be careful to keep the pH above 5 or the acids will pull the moisture out of the meat making it tougher.
When adding ingredients to the marinade for flavor, consider some fruit juices. Pineapple, kiwi and papaya juices also help soften the meat while adding a sweet flavor.
Common marinades contain onion, garlic, shallots, brown sugar, dried herbs, Worcestershire sauce and vegetable oil. The oil brings the ingredients together and begins the combination. Other marinades include beer, peanut oil, horseradish and honey. This mixture would give the tongue a spicy and sweet treat. Sometimes individuals do not want their meat marinated because they want to taste the meat naturally. A covering of salt and pepper would enhance the meat’s natural flavor and make the outside a bit crispy.
The length of time needed to marinate properly depends on the cut of meat. Ribeye filets are tender and juicy when marinated overnight while prime rib will not need any tenderizing. When the marinade is prepared, put it in a large zippered storage bag and add the meat or if it’s a large quantity, use a baking dish covered in plastic wrap. Remember to flip the meat often so both sides get equal marinade. The meat will get the most marinade if the surface area of the meat is covered. One suggestion is to use a vacuum seal bag that will remove the air and immerse the meat in the marinade completely. This method cuts the marinating time down by 75%.
After marinating, the cook would not want to lose flavor or tenderness while cooking. Be sure to use tongs to flip the meat on the grill. Using a fork would pierce the meat and make it dry inside. The goal is to keep the meat as moist as possible for maximum taste. After the steak is cooked to standards, be sure to let the meat rest. This will ensure the flavorful juices stay within the meat instead of all over the plate when cut into. Every bite will have maximum flavor instead of just the first.
If the leftover marinade is to be converted into a sauce, it must be boiled before serving. If it is not, cross contamination from the contact with raw meat is very likely. Also, always place marinating meat in the refrigerator to ensure safety. If the meat is left at room temperature, it could grow bacteria and make people ill.
Steak Marinating Tips
* Ensure the ingredients in the marinade will taste good when combined
* Remember to use an acid in the marinade to help tenderize the meat
* Do not use the leftover marinade as a sauce without cooking first
* Let the steak sit for at least 10 minutes after cooking is complete. This will ensure the juices are redistributed and every bite will be as juicy as the first.
