发动机价格一般多少钱 Best Steak Marinade Recipe

When it comes to the different types of steak ailable at the store, not all cuts are created equal. Steak cuts like filet mignon, ribeye and porterhouse are well-marbled with fat, so they don鈥檛 need a lot of preparation to stay nice and juicy. Other cuts are not so lucky and require a little help. Soaking these types of steak in a marinade ensures tender, florful results, so it鈥檚 important to know how to make a steak marinade.

Why should you marinate a steak?

3/4th vertical shot of a glass bowl filled with a rich, dark marinade or sauce, set against a marble background, A long-handled metal spoon rests in the mixture; JOSH RINK FOR TASTE OF HOME

Marinating steak adds flor and aids in tenderizing the meat. Leaner cuts from muscular parts of the cow he more fibrous tissue than tender cuts, so they can be tougher and chewier. Marinating tenderizes the meat with salt and acidic elements like vinegar or lemon juice, which help to break down the connective tissue in the muscle fibers. It鈥檚 food science at its finest!

Marinades also function as a flor enhancer. Tougher cuts of steak are more muscular, so they lack the fat marbling seen in tender cuts. Fat equals flor, so the best steak marinade includes oil to add fat. It also contains salt, acidic ingredients, spices, herbs and other floring agents.

How long do you marinate steak?

How long to marinate steak depends on factors like size, thickness and the area the steak was cut from. Naturally tender steaks (like grilled ribeye steak) only need to marinate for one hour to infuse the meat with added flor. Tougher cuts (like flank steak or skirt steak) benefit from at least four hours, and thicker cuts (like grilled hanger steak) can marinate overnight.

Keep in mind that you can over-marinate a steak. Over-marinating will break down the muscle fibers too much and create a mushy texture. Avoid marinating thin steaks for more than eight hours and larger steaks for more than 24 hours.

Steak Marinade Ingredients

overhead shot of Steak Marinade ingredients placed over wooden chopping board and background; JOSH RINK FOR TASTE OF HOME

Olive oil: Since most marinaded steaks tend to be lean, fat-rich olive oil helps to keep the steak moist and juicy. Soy sauce: We use a low-sodium soy sauce in this recipe for steak marinade. It adds an umami-rich flor and a bit of saltiness. Since it鈥檚 not the main flor, it鈥檚 best to se your artisan-quality soy sauce for dipping dumplings and sushi. Instead, choose an everyday soy sauce, like Kikkoman. Balsamic vinegar: Vinegar is an acidic ingredient that breaks down the meat鈥檚 muscle fibers to make it more tender. Worcestershire sauce: Alongside soy sauce, Worcestershire is another umami-rich ingredient that contributes to making this the best steak marinade. Dijon mustard: Our marinade for steak balances fat, acid, salt and aromatics to infuse the meat with a kick of flor. A zippy mustard like Dijon is a big part of that flor profile. It contributes a sharp, intense complexity. Garlic: While you can certainly use garlic powder, fresh garlic gives the marinade a stronger aroma. Herbs and spices: Fresh or dried rosemary and thyme lend an earthy flor to this steak marinade recipe. If it鈥檚 easier, you can substitute an equal amount of Italian seasoning. We also include pepper and a tiny shake of crushed red pepper flakes for added kick. Directions Step 1: Mix the marinade

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In a small bowl, whisk together the olive oil, soy sauce, balsamic vinegar, Worcestershire sauce, mustard, garlic, pepper, thyme, rosemary and crushed red pepper flakes.

Step 2: Cover the meat

overhead shot of raw steaks in a clear glass container on a marble surface, A hand is pouring a rich, herb-flecked marinade over the meat from a glass measuring cup, The raw steaks are a vibrant pink color; JOSH RINK FOR TASTE OF HOME

Add 1 to 2 pounds of your steak of choice to a container with a lid or a resealable bag. Pour the marinade over the steak and turn or toss to coat the meat.

Step 3: Marinate the steak

Marinate the steak for at least one hour or up to four hours, turning occasionally. Discard the marinade before cooking the steak.

3/4th shot of a marinade and the meat, The focal point is a glass bowl filled with a rich, brown sauce or marinade, flecked with herbs and spices, To the right, a white plate holds slices of cooked meat, possibly beef, A carving fork and knife rest on the plate, In the foreground, a spoon rests on a small plate; JOSH RINK FOR TASTE OF HOME

Recipe Variations Add a touch of honey: Whisk 1 to 2 tablespoons of honey into the marinade. Adding a sweet ingredient balances the marinade鈥檚 flors and helps the meat caramelize to create a gorgeous crust. Swap in tamari: Can鈥檛 do soy sauce? Try its gluten-free cousin, tamari, for a similar flor without the wheat. Coconut aminos is another good substitute, but it鈥檚 sweeter than soy sauce. Use citrus: I love how fresh citrus juice brightens up this steak marinade recipe. Feel free to swap in an equal amount of lemon or lime juice for the balsamic vinegar. Or use orange juice plus a splash of white vinegar or lemon juice. How to Store Steak Marinade

If you find yourself with extra marinade, store it in an airtight container for later use. Keep it in the refrigerator for up to three days. However, you should never se or reuse marinade that has been in contact with raw meat. It鈥檚 a major food safety mistake.

Can you freeze steak marinade?

You can freeze unused marinade in an ice cube tray, airtight container or resealable bag for up to two months. Thaw it in the fridge overnight before marinating a steak.

Steak Marinade Tips

overhead shot of a plate of sliced steak, accompanied by a side of steamed broccoli, The steak is a deep red color and has a slightly charred exterior, It is seasoned with a blend of herbs and spices, The broccoli is a vibrant green and is cooked until tender-crisp, A fork and knife are placed next to the steak; JOSH RINK FOR TASTE OF HOME

What are the best steaks to marinate?

Steaks cut closer to the hooves and horns tend to be tougher than those further away, so they benefit from a marinade. This is especially true for steaks from the leg and shoulder areas because they come from hard-worked muscles. Flank steak, hanger steak, tri-tip, bottom round and eye of round are all great if you鈥檙e looking for steaks to marinade.

Keep in mind that even the best steaks for grilling (like ribeye, New York strip and filet mignon) can get a boost from a quick marinade. They may not need much help in the tenderness department, but they can still benefit from added flor from a marinade.

How do you grill a marinated steak?

After marinating your steak, you can prepare grilled steak on a gas or charcoal grill. Fire up the grill and remove the steak from the pan, discarding the marinade. Grill the steak over medium heat until the desired doneness is reached. For medium-rare, a thermometer should read 135掳F; for medium, 140掳; for medium-well, 145掳. Cover the steak loosely with foil and let it rest for at least 10 minutes before enjoying. (Psst: If you鈥檙e grilling a thick cut, you may want to start the steak over indirect heat.)

How do you cook a marinated steak on the stovetop?

If you don鈥檛 own a gas or charcoal grill, never fear; you can use this steak marinade to make a cast-iron steak. Heat a hey cast-iron skillet over high heat. Remove the steak from the marinade and pat it dry. Cook the steak, flipping every one to two minutes, until the steak is cooked to your desired level of doneness. For medium-rare, a thermometer should read 135掳F; for medium, 140掳; for medium-well, 145掳. Let the steak rest for at least 10 minutes before slicing.