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Flank and chuck are two of the toughest cuts of steak, and both are prime candidates for marinating. Chuck steak should be marinated at least four hours. If possible, marinate it overnight to achieve a more intense flavor and optimal tenderness. Flank steak needs to be marinated overnight, as it is sinewy and needs at least 24 hours to tenderize.
A prime cut of T-bone steak is quite tender and can be marinated for as little as an hour to enhance its flavor. Usually, no more than four hours in a marinade is recommended. A boneless cut of sirloin steak should be marinated longer than a bone-in cut: two to six hours for a boneless eight to ten ounce steak and one to four hours for a bone-in eight to ten ounce steak.
Rib steak, rib-eye and filet mignons are the most tender cuts of meat, and little or no marinating is necessary. A light rub or marinade can be used, for as little as 30 minutes, though an hour or two for rib steak is optimal if it is going to be cooked on an outside grill or barbecue.
Top round and porterhouse steaks are popular steaks used for marinating. The porterhouse, especially, is versatile and marinates nicely in any length of time from one to 24 hours. Top round will be juicy and tender within as little as an hour to two hours of marinating. -
No amount of marinating will save the meat if it is overcooked--especially in the case of chuck and flank steaks. They will become tough and leather-like when overcooked, making for a very unsatisfying meal. Cooking the meat to an internal temperature of 140 to 145 degrees will ensure the steaks are tender and flavorful. If you like your steak well done, using chuck or flank steak isn't recommended.
If you intend to cook steak past medium and want flavorful meat that is not dry, rib steak or filet mignons are your best choice. Both cuts will be tender and juicy whether rare or well done. A well-done internal temperature is 160 to 165 degrees--cooking to higher temperatures could destroy the integrity of any meat, marinated or not. Investing a few dollars in a meat thermometer is well worth it to ensure you have a perfectly cooked steak every time.
