How to Make Great Marination for Steaks
Have you noticed that some upscale steak houses don't automatically bring steak sauces to the table until requested? That's because for the chef, and steak connoisseur, the enjoyment come from the meat itself. Chefs put energy and pride into creating perfect steak, succulent, tender and tasty without one drop of glorified ketchup. The secret is in marination. Preparing a really good marinade to flavor and tenderize your steaks is probably easier than you may think. Always start with two basic components; oil and acid. Beyond that, making great marination for steaks can be as simple as following a few steps. Does this Spark an idea?
Instructions
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Choose cuts of meat wisely. The cut will affect how it will cook, taste and respond to the marinade. Consider the porterhouse, rib eye or tenderloin. If your budget is constrictive, try a sirloin or top round steak.
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Establish a base for your marinade. Mix one part oil with one-fourth part lime or lemon juice. Experiment by adding other flavors seasonings. There's no precise science, so other flavoring agents may be added. A little cayenne pepper goes a long way, so be cautious about adding large amounts of potent ingredients. Be imaginative. Add things like beer, vegetables onions or peppers and even fruit. Enhance the tenderness and flavor by adding meat tenderizer and strong seasonings like garlic and fresh herbs.
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Place meat in a large sealable bag. Cover meat with liquid marinade and refrigerate for at least two to three hours, or for best results, marinate overnight.
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Tips & Warnings
Pay attention to other factors that affect marinades like cooking times and meat thickness.
References
- Photo Credit Comstock/Comstock/Getty Images
