Soaking steak is a straightforward method for giving it a strong taste and improving its feel. Whether you are preparing a tasty ribeye for an important event or making flank steak fajitas for a family evening, understanding the way of marinating a steak can make your dish more special. However, remember that the reason behind marinading is different when dealing with good-quality cuts such as those from our leading Online butcher shop, Chophouse. Here’s a breakdown of what you need to know.
What Cut of Steak Is Best for Marinating?
One can marinate nearly any type of steak, but certain types gain more from the tenderizing effects of a marinade. Harder or leaner pieces like skirts, flanks, and tri-tips are superb choices. The strands in these meats become softer with the marinade’s acid, enhancing their tenderness and taste. But, when you purchase high-grade slices from Chophouse, like our Brant Lake Wagyu Outside Skirt or Flank Steak, there is no need for tenderizing. We choose our meat with a focus on its superior softness; this means marinating is more about increasing taste rather than improving texture.
What Do You Use to Marinate a Steak?
To make a steak marinade, you need to maintain balance. To infuse the best taste, mix these components:
- Acidity: Frequently, this acts as your softening method. Vinegar, lemon juice or even wine can be used for it.
- Oil: Olive oil assists in retaining moisture and transporting the taste.
- Aromatics: Garlic, herbs, and spices contribute to depth and complexity. Regular ingredients include rosemary, thyme, and black pepper.
- Salt and Sugar: These two elements counterbalance each other. Soy sauce can regularly supply both, with brown sugar or honey contributing sweetness.
For a simple and fast marinade, mix olive oil, balsamic vinegar, garlic, and a touch of Worcestershire sauce. But keep in mind that marinating for taste is mainly based on personal preference, particularly if you are using top-quality meat from Chophouse, like our Brant Lake Wagyu Ribeye.
How Long Do You Marinate Steak?
The duration for marinating steak is reliant on the type of cut and constituents of marinade. Commonly, it follows this principle:
- Harder cuts (such as skirt or flank): Allow them to marinate for 4 to 6 hours, although you can extend it up to 24 hours for more intensive flavour intrusion.
- Soft parts (like ribeye or tenderloin): These pieces require less time for marinating—about 30 minutes to 2 hours will be enough.
If you marinate for longer, hard meat can become soft. But don’t put it in for too long, as acid can destroy the meat fibres, and the texture will not be good. If you buy high-quality Chophouse steaks, like our Brant Lake Wagyu Tri Tip, the meat is already tender, so you need less marinating time.
Steak Marinade Tips to Enhance Flavor and Tenderness
For the best results, follow these steak marinade tips:
- Use a ziplock bag: This allows the marinade to coat the steak evenly.
- Be careful with the acid: Excessive amounts of acid can make your steak too soft. Maintain a balanced proportion between oil and acid.
- Before you cook the steak, ensure it is dry: If there is too much marinade, it can prevent a good sear. Use a paper towel to touch and remove water from the steak before cooking it on a grill or pan.
- Try new elements: Utilizing herbs and freshly crushed peppercorns can create a big difference in taste.
Always put your steak to marinate in the refrigerator. This is important for stopping the growth of bacteria.
When you try various tastes, it might be worth combining our Brant Lake Wagyu Outside Skirt with lime juice, garlic, and cilantro to make fajitas. The superior quality of Chophouse’s’ meats ensures that regardless of what marinade you choose, your steak will always taste amazing. Need more information? Then contact us today.
