Refrigerator Marinade for Steak

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Refrigerator marinade for steak is a great way to infuse specific flavors into your meal. Make refrigerator marinade for steak with help from an experienced culinary professional in this free video clip.

Part of the Video Series: Steak Recipes
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Video Transcript

Good afternoon. I'm chef Jackson Lamb. I'm at the Hospitality Learning Center at MSU, Denver. Today, I want to take a look at the concept of making a refrigerator marinade. What the heck does that mean. Well, what we want to do is we want to take a steak, we want to create a marinade, we want to infuse specific flavors into that marinade. And we're going to let that steak marinade from three to five days in the refrigerator. We're going to infuse some flavor in there. Well, let's see how this works. For starters we've got to figure out what kind of a flavor profile that we want to have in our marinade. I'm going to start today with garlic, we're going to use salt, pepper, oil and vinegar. We're going to keep it simple but you can incorporate any flavors that you'd like to. Fresh herbs out of your garden, spices from a foreign country, whatever you like. So here we go. I'm going to start with this bowl here and I'm going to take fresh garlic. Here's a technique you can do at home. We're going to take fresh garlic and I'm going to crush it under my knife. This is a great technique because the other technique is to chop it up. But when it's held together like this it's not floating around, it doesn't wind up in the steak and we can certainly take it out when we're done. So there's one crushed clove, there's a second crushed clove. I've got olive oil, it's already been premeasured. Right here I'm using about two ounces of olive oil. I'm using an equal amount of red wine vinegar. Red wine vinegar, balsamic vinegar, cider vinegar, any type of acid that is the trick to a good marinade. Because the acid will permeate and bring the flavor into the middle of the meat. We're also going to add a little of fresh black pepper, and I'm going to add a little kosher salt. Once we get all these ingredients together we're going to go ahead and we're going to whip this up. Want to make sure that we're incorporating all those flavors together, making sure that our garlic is floating around infusing flavor. We're going to take our steak, let me bring this over here, we're going to take our steak, we're going to put this into a shallow pan. We're going to take our marinade, we're going to bring that marinade over the top of the steak, and that's the basics for a refrigerator marinade. What I'm going to do is I will cover this up with Saran Wrap and I'll leave it over night. Tomorrow, I'll open it up and I'll flip that steak over so that we're getting equal permeation on both sides of the steak. Let it go from three to five days, The longer you wait the more tender the steak will get because the acid in the red wine vinegar or in the balsamic vinegar, the vinegar is your choice, that will permeate the meat, it'll make a much more flavorful tender piece of meat. I'm Jackson Lamb. Thanks for watching.


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