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 fibres in tender cuts, similar to overcooking a steak or roast.
A very easy steak marinade recipe that will add great flavor to tender cuts of steak. This is a great rib steak, beef tenderloin, t-bone steak and top sirloin marinade, but will also work nicely with, tender cuts of pork, such as pork tenderloin, boneless chicken breast and seafood, such as shrimp and fish fillets
Combine the marinade and meat in a resealable plastic food bag, press out as much air as possible. Refrigerate for 1 hour, turning the bag after 30 minutes to distribute beef steak marinade evenly. This is a great beef marinade
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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|