The purpose of marinating steaks or chops is to add flavor and in some cases, tenderize meat. The word marinade dates back to the 1600's when meat was cured in brine to preserve them. Marinating is a great way to experiment with new flavors.
Marinated steak recipes vary from recipe to recipe, but they generally contain three basic components, oils, seasoning and food acids or tenderizing enzymes.
The oil content in a marinade locks in the natural flavor of the food and prevents it drying out. Some oils can also add flavor, good oils include olive, sesame and peanut.
Seasoning provide different and unique flavors. Try different recipes using herbs, spices and sweetener, such as sugar or honey.
Food acids or enzymes tenderize meat by unraveling its proteins, this softens the surface and allows flavors to be absorbed. Tough cuts of meat will benefit from acidic ingredients, however the best steak marinade will only penetrate about 1/4 inch per side into the meat, therefore thinner cuts of meat are best suited.
Acid ingredients include vinegar, wine, sherry, citrus juice, yogurt, buttermilk and Italian dressing. You can find tenderizing enzymes in fresh garlic, pineapple, papaya, kiwi and figs.
Less tender cuts, benefit from a marinade with tenderizing ingredients (food acids or enzymes) and marinating times of 6 to 24 hours, more than 24 hours and the meat becomes mushy.
They work best on thinner cuts, under 3/4 inch, if you are marinating a large or thick piece of meat you will end up with a mushy exterior and an unaffected center. Thicker cuts can be marinated if you puncture with a fork to penetrate the meat, but this may give uneven results, with further undesirable side effects of allowing meat juices to be lost while cooking.
|Tequila Marinade||Beef Rib Marinade|
|Simple Steak Marinade||Great Steak Marinade|
|Pork Marinade||Pork Roast Marinade|
Flavored Marinade Recipes
Tender cuts are marinated only to add flavor, therefore need short marinating times of only 15 minutes to 2 hours. A highly acidic marinade for steak can actually toughen fibers in tender cuts, similar to overcooking a steak or roast.
|SouthWest Marinade||Asian Marinade|
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Our Favorite Steak Marinade
Our favorite steak marinade is pretty simple, but we love it. I don't have exact measurements because I just "eyeball it" when I toss it together. …
BobbyG's Basic Marinade Not rated yet
This basic marinade is something I'm sure many others use. I haven't looked through the whole library so if it's a duplicate, I apologize. I don't measure …
Worcestershire & Dark Rum Marinade Not rated yet
This Worcestershire & Dark Rum Marinade is more of a glaze to add at final cooking but I do marinate my sirloin medallions in Worcestershire ahead of time. …
Asian Marinade Not rated yet
A great tasting Asian Marinade that goes great with any steak. Marinade: • 1 cup of Yoshida’s Gourmet Sauce • ¼ cup of canola oil • 2 green onions …
Crushed Black Pepper Marinade Not rated yet
Crushed black pepper marinade. The ingredients you will need are crushed black pepper, garlic salt, rubbed in deep into your steak, put in baggie with …
Pork Marinade with Chips Not rated yet
A very simple pork marinade with chips. First, I take a packet of Italian Seasonings and mix it with cup of Virgin Olive Oil. Next, I add a teaspoon …