Content

• Steps
• Advice

The steak will be softer and more delicious after it is marinated. The sweet and savory flavor of the marinade blends with the meat after you store the chilled steak in the refrigerator. Wait until it's done and you will have a rich and fragrant steak. The following article will guide you on how to marinate steak with 3 extremely delicious marinating recipes.

Steps

Method 1 of 2: Marinate a steak

1. 

   Choose a steak. Chewy and / or low-fat cuts such as ribs, tenderloin, frills, lower belly, buttocks and the meats between the tenderloin and ribs are ideal for marinating before preparing a steak. The marinade will be absorbed into the meat, making it more delicious and tender.
   • Marinating will spoil the finest pieces of meat such as tenderloin, first class steak, T loin, pork loin (beef fillet) and tenderloin. These cuts are great enough, so you don't need to marinate.
   • You can find more information about different types of beef online.

2. 

   
   
   Brush about 1/2 the thickness of the meat to allow the marinade to penetrate the meat faster. The marinade fuses with the meat as the acid from the brine breaks down the muscles and connective tissue, however this is slow. If the meat is thick, the outside of the meat will be sour before the marinade can be absorbed into the inside.
   • In general, the more the surface of the meat is in contact with the marinade, the easier it will be to absorb the marinade.

3. 

   
   
   Make a brine. Basic marinades include sour water (to break down meat muscle), oils and other flavors like sweeteners, herbs and / or spices. The marinade can be both salty and sweet, with an Italian or barbecue flavor, depending on your preference. You can choose a bottled marinade or make your own from the following ingredients:
   • Most marinades use sour (acidic) meat tenderizers such as wine, vinegar or lemon juice. However, you should not take too much. Sour water can break down (denatured) protein bonds, but if the beef is soaked in high acidic sour water (pH ≤5) for more than 2 hours, it can be counterproductive. That means more protein binding tight fitting more moisture, absorbing moisture from the meat and making it chewier.
   • Besides, ginger, kiwi, papaya and pineapple contain emollient enzymes. You also shouldn't add too many of these ingredients to the meat to avoid making it chewy.
   • Dairy products like Greek yogurt and buttermilk also help soften meat in some way. Most likely due to the lactic acid content.

4. 

   
   
   Put the meat in the container and sprinkle the marinade. You can use plastic, glass or porcelain containers. Pour enough sauce so that it completely covers the meat. You don't have to be afraid to pour too much marinade.
   • Marinating in a bag with a large claw is convenient because the amount of sauce needed to cover the meat completely is usually less than when it is in a bowl.
   • If you don't have a lot of time, you can rub the marinade over the meat to allow it to absorb more quickly. Otherwise, you can wait for the marinade to seep into the meat.

5. 

   Refrigerate the chilled meat. Seal the meat box, then refrigerate for 2-24 hours, depending on the ability of the brine to soak.

6. 

   Meat processing. Drain the remaining marinade, let the meat at room temperature, then grill, grill, fry, or cook depending on the recipe you choose. advertisement

Method 2 of 2: Mix steak broth

1. 

   Make a Balsamic vinegar broth. This is a classic marinade that gives the best flavor to meat. The perfect combination of sweet and savory flavors will make you saliva. To make a Balsamic vinegar broth, you can mix the following ingredients:
   • 2 medium sized shallot stalks, chopped
   • 1 teaspoon of dried thyme leaves
   • 3 tablespoons dark brown sugar (packed)
   • 1/4 cup soy sauce (soy sauce)
   • 3 tablespoons Worcestershire sauce
   • 2 tablespoons Balsamic vinegar
   • 1/3 cup vegetable oil

2. 

   Try salt and pepper brine. Overnight seasoning steak with salt and pepper will allow the brine to penetrate deeply into the meat, so you can enjoy the salty spicy taste that comes from the inside of the meat when cooking. Here's what you need for this marinade:
   • 1 1/2 teaspoon salt
   • 2 teaspoons ground fresh pepper
   • 1 teaspoon garlic salt
   • 1/4 cup water
   • 1/4 cup vegetable oil or canola oil
   • 2 tablespoons white vinegar

3. 

   Make an Italian marinade from honey. This broth is not only perfect for steaks but can also be used on chicken or pork. Mix the following ingredients well and pour on the raw steak:
   • 1 1/2 cup marinated steak sauce
   • 1 teaspoon soy sauce (soy sauce)
   • 1/3 cup Italian salad dressing
   • 1/3 cup honey
   • 1/2 teaspoon garlic powder
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Advice

• If you want to use the leftover marinade to make your sauce, you should boil it to avoid food poisoning.
• One of the keys to successful marinade is to fully expose the meat to the marinade. Using a bag with a claw lock and squeezing out the air before locking it is one way. You can also place an entire bag of marinade in a bowl so that the marinade covers all over and around the meat. You can place a few marbles in a bowl (outside of the bag) to make the marinade easier to cover the meat.
• You can also use a vacuum cleaner when marinating meat. You need a plastic container that is suitable for the vacuum cleaner. The vacuum cleaner shortens the marinating process to 75%.