How to Marinate Beef to Make It Tender
This is merely an excellent beef steak marinade that adds juiciness and flavour into steaks, transforming economical steaks from just ok to "wow!". It injects extra season without overpowering the natural season of beefiness, and makes the meat tender.
Terrific for any type of steak – for grilling or pan searing!
Beef Steak Marinade
Steaks are like wine – the more you spend, the better they are. Juicier, more than flavour, more than tender, no random bits of sinew throughout.
And as much as we'd all like to be able to splurge on premium quality beef every fourth dimension we have a hankering for steak, the reality is that most of the states cannot!
But youcan plow every twenty-four hours beefiness steaks into something that tastes as good as a premium cut (in my apprehensive stance) by using a great beef steak marinade!
When should you marinate steak?
Utilise this marinade for economical steaks – it will make the mankind more tender and add flavour. Do not use this for expensive, prime course beef steaks!
This steak marinade makes steaks juicier and enhances the flavour rather than overpowering the natural flavor of beef!
It's actually easy to brand marinades that infuse flavour into steaks. But it's harder to make marinades that enhance without calculation too much flavour into the steak. Yous want the steak to taste mainly of (gasp, daze horror!) Beef. Not overwhelmed past marinade flavour!
What goes in Beefiness Steak Marinade
Hither'south what you need for the Steak Marinade. Use this marinade for whatever economic steak – do not use for expensive steaks, that would exist a waste!!
Here's why this combination of ingredients makes your steak plump, juicy and adds flavor:
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Balsamic vinegar – thetenderising ingredient, because it'south acidic (which breaks downward meat fibres);
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Soy sauce – the salty liquid to act every bit the alkali so the steak retains wet. It does non make this steak taste Asiany, we merely use a bit!
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Dijon Mustard –a touch of flavour and to thicken the marinade slightly so it coats the steak improve (thus marinates it more effectively, rather than having to worry about turning the steak regularly);
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Flavour – all the other ingredients! Worcestershire is pretty intense in flavour and so you only demand a bit to add together savoury flavour into things.
How to marinate steak
I always marinate my steak in ziplock bags which I admit is not environmentally friendly, but it is the almost effective way to marinade steak because information technology keeps the steak evenly coated with a relatively small amount of marinade.
If you lot want to use a container instead, employ a drinking glass or other non reactive container and I would recommend doubling the marinade.
How long to marinate steak?
12 to 24 hours is best. Yous can as well freeze it immediately – then it will marinate equally it thaws!
Pan fry or grill it, and curiosity at how JUICY and FLAVOURFUL your steak is!!
The steak marinade injects enough flavour into the steak such that yous don't need to serve this with a sauce. But I couldn't resist adding a smidge of garlic butter on meridian!
You lot could besides serve it with a Creamy Mushroom Sauce or Creamy Peppercorn Sauce, or even gravy.
As for sides, information technology's pictured with buttered baby potatoes and a classic Rocket/Arugula Salad with Shaved Parmesan. Here are some more than suggestions for neat sides!
Sides for Steak Dinner
So….who's in the mood for a STEAK DINNER at present? 🙂 – Nagi x
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Servings ii -iv
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Recipe video in a higher place. This is a marinade to transform proficient value steaks by making them juicier, more tender and adding a hint of flavour while not overpowering the flavour of the beefiness. With this marinade, you lot won't demand a sauce for the beef, though I can never resist some garlic butter!
- 2 steaks , economical (Note 1)
Marinade
- 1 tsp Dijon mustard
- i/2 tsp minced garlic (1 large garlic clove)
- 1/2 tsp onion powder (or sub with garlic powder)
- 1 tbsp soy sauce (Note 2)
- 1 tbsp oil (I use olive oil, just any oil is fine)
- i tbsp Worcestershire sauce
- 1 tbsp balsamic vinegar
- Black pepper
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Mix together mustard, garlic and onion pulverization. Then mix in remaining ingredients.
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Place beef in a ziplock purse with Marinade and marinade overnight (12 - 24 hours).
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Remove from the fridge 30 minutes before cooking to bring to room temperature - key for fifty-fifty cooking of steaks. Milk shake off excess marinade.
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Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of fume. Or estrus a heavy based skillet on high until very hot, then add oil - it volition oestrus almost instantly.
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Add together steaks. For 2cm / 3/four" thick steaks, melt the first side for 2 minutes, then plow and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note three)
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Remove from skillet onto a WARM plate, comprehend loosely with foil and set up bated for five minutes.
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Serve! I couldn't resist garlic butter - see recipe in notes.
ane. Choosing steak: Employ this for any practiced value cutting of steak, not prime cuts. Typically, near steak cuts purchased in supermarkets are what I would consider expert value steaks. Basically, the more you pay, the better the steak!
And recall, information technology's non only the steak cutting that determine quality. In that location are unlike grades for the aforementioned cut of steak. Rib Eye at my butcher costs almost twice as much as it does at the supermarket. I would never marinade the one from the butcher!
Make sure you use a GRILLING steak. Whatsoever cut of steak suitable for grilling is great for this.
two. Soy sauce - apply an all purpose, normal soy sauce. I use Kikkoman. Practise not use calorie-free soy sauce (likewise salty), tamari or nighttime soy sauce (as well much flavor)
3.Internal temperature of cooked steak. The near popular (and my personal preference) is medium rare. Cook times differ drastically depending on how thick your cut is.
iv. Garlic butter: 100g / 1 stick unsalted softened butter, i small garlic clove very finely minced (using crusher is best), iii/4 tsp table salt, 1/iv loving cup finely chopped parsley. Mix together, place on baking paper to form a log. Gyre upwardly then twist ends tightly repeatedly until it forms a neat log. Air-condition until business firm, cut to serve.
five. Diet per serving for a 400g/14oz bone in steak (T-bone, ~300g/10oz exc bone), excluding butter.
Serving: 305 g Calories: 584 cal (29%) Carbohydrates: three.eight 1000 (1%) Poly peptide: 100.2 g (200%) Fat: xv.vi chiliad (24%) Saturated Fat: v g (31%) Cholesterol: 248 mg (83%) Sodium: 687 mg (thirty%) Potassium: 963 mg (28%) Sugar: two.1 g (2%) Vitamin C: 0.8 mg (i%) Calcium: 20 mg (2%) Iron: 9.iv mg (52%)
Originally published June 2016. Updated 2020 with new photos and brand new video! No change to recipe.
My favourite back-pocket marinades
These are the ones I use over and over again, made with pantry staples with lots of sub options!
And more steak recipes
As well try this Mushroom Gravy (this is a seared craven recipe, but switch the chicken with steak) or the onion gravy in this sausage recipe (just directly switch the sausages with steak).
Life of Dozer
Suffice to say he didn't devious too far the whole fourth dimension I was photographing and filming this steak….😂
Source: https://www.recipetineats.com/beef-steak-marinade/
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