Marinating Your Steak
A marinade can serve two purposes for a steak: flavoring and tenderizing. A flavoring marinade does what you think it does. A Tenderizing Marinade contains natural acids or enzymes which break down the muscle fibers resulting in a more tender piece of meat. (e.g. Lemon juice; Lime juice; Vinegar; Ginger; Pineapple).
- Marinate in the refrigerator in a plastic bag. Not at room temperature in the bath tub.
- Add a little vegetable oil to the marinade. The other ingredients will be like, “hey, veggie oil is over here sticking to this sirloin, maybe we should too.”
- Do not over marinate: If you marinate your steak too long, you will over-break down the muscle tissue resulting in a mushy, less enjoyable steak.
As a general rule, if you must marinate, follow these guidelines:
Tenderloin/Filet Mignon: Never to 15 minutes. More like never. You will ruin this steak by marinating it too long.
Ribeye, Rib Steak: Never to 2 hours. More like never. A good Ribeye is already tender and you will ruin this steak by marinating it too long.
Porterhouse: Never to 2 hours. More like 30 minutes.
T-bone Steak: Ah, T-bone! Minimal marinating. Stick with a rub or minimal seasoning.
Sirloin: Sirloin steaks are cut from the less tender area of the loin. This makes them highly benefited from a 2-hour marinade.
New York or Strip Steak: Never to 2 hours. When in doubt, go with 30 minutes.
Flank Steak or London Broil: This steak must be marinated for 12 hours, but overnight achieves the best results. Never marinate more than 24 hours. Put the steak in the marinade at night before you go to bed and it will be perfect for dinner the next day. Try this London Broil Marinade.
Skirt Steak: This steak must be marinated for 12 hours, but overnight achieves the best results. Never marinate more than 24 hours. Put the steak in the marinade at night before you go to bed and it will be perfect for dinner the next day.
One Final Note: Don’t use the marinade for a sauce unless you boil it first.