The Best Steak Marinade Recipe (2024)

FAQs

How does Gordon Ramsay marinate a steak? ›

Make a marinade with acidic components—such as citrus juice, buttermilk, yogurt, wine, vinegar or soda—to help break down tough connective tissue and muscle fibers.

How long to marinate your steak depends on the size and variety of the cut you're using. Thinner cuts, such as skirt or flanks steaks, should be marinated for 2-4 hours. Tougher cuts, such as top sirloin or sirloin tip, will benefit from marinating overnight (about 8 hours).

However, every great steakhouse seasons the steaks they cook. Typically a steak is seasoned with coarse ground black pepper, sea or kosher salt, garlic, and some type of signature spice. In addition to the seasoning most steakhouse's use a marinade, butter, or some type of baste or finishing liquid.

They use a lot of butter

That's the result of adding a big dollop of butter to the pan right before the steak is served. Steakhouses use all sorts of techniques to make sure their steaks are juicy and flavorful, but many steakhouses aren't afraid to use a whole lot of butter.

How does Texas Roadhouse tenderise their steaks? Season each side of the steak well with the seasoning and set aside to rest for about 40 minutes. This causes the salt to infiltrate the surface (through osmosis) and actually aids in the breakdown of muscle fibres, resulting in more tender meat.

Steak Tenderizing Method: Pounding with a Meat Mallet

You don't want to do it so hard that you're completely flattening the meat. This method is thought to help tenderize meat by slightly breaking up some of the connective tissue in the steak, making it more tender once it's cooked.

Most fine restaurants age their beef to intensify the flavor and improve the tenderness of the cut. Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks.

ANSWER: In general, you can substitute either one as the acid part of the marinade. The rule -of-thumb ratio for marinades is 3-to-1, three parts oil and 1 part acid.

Should you marinate steak in fridge or room temp? ›

Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.

The sauce is easily incorporated into other common marinade ingredients such as olive oil, soy sauce, mustard, and lemon juice — or you could simply coat your steaks in straight-up Worcestershire sauce, let them marinate for between 30 minutes and 2 hours, and then sear them on a grill or in a skillet, One Good Thing ...

What makes the best marinade? A good balance of fat, acid, and salt is key. Too much acid and the meat can taste pickled, too much salt and, well, it's too salty. Too much fat and the other ingredients won't have the proper concentration to work their magic.

Driskill recommends using a sodium-rich liquid, such as soy sauce, to deliver salinity in your marinade, because they are easily and evenly blended with the other components to create a hom*ogeneous mixture.

The recipe calls for straight salt and cracked black pepper. Add garlic to that, and we're going with our trusty SPG rub. Give both sides a light coat.