How do you marinate a steak?

Answer 1

My favorite marinade (if cooking on the grill) is to place the steak in a zip lock bag, then pour in some Russian salad dressing. After sealing the bag, turn it to make sure all sides of the steak are coated. Let marinate in the refrigerator for overnight, or at least several hours before grilling. This is also delicious on shish-kabobs.

You should use fresh dressing for basting the meat while grilling; don't use what the meat was marinated in since it can result in food-borne illness due to the raw meat contaminating the marinade.

Answer 2

You marinade a steak before cooking in a plastic bag .You add your dressing and herbs for example to the raw steak then put it in a plastic bag in your fridge for a hour minimum.After the time has passed take the steak out of the bag and cook it , if any juice is in the bag pour it onto the steak.

Answer 3

As the question states this answer will be specific to "Beef Steak." To "Marinate" is to impart additional flavor and or tenderize a cut of meat with a combination of acid based liquid ingredients and oils to moisturize and/or breakdown the connective tissues within the meat, as mentioned to flavorize and/or tenderize.

A basic ratio to begin with is 3 parts oil to 1 part acid liquid. In conjunction to the oil/acid mixture any number and amounts of spices/herbs can be added to introduce flavor.

Most steaks will not need to be marinaded for more than a hour or two and no more than eight hours under refrigeration. If left longer than this the acids will actually chemically breakdown the meat as in the same way cooking will do. The steak can become mushy and (not) lend itself to the browning and/or searing process of the surface of the steak sought after in grilling/broiling and pan frying frying known as the French term the"Mallard Reaction."

Acid based ingredients such as wine, vinegars, citric based fruits as limes, lemons, Oranges and papaya's are common elements in marinades. The oils can be olive and vegetable mainly but not specifically. You are limited by your imagination. Maintain that 3 to1 ratio and you are good to go. You don't need to bathe your steak just cover the surface is all you are looking for. A common steak marinade is olive oil, red wine vinegar and fresh minced garlic with salt and pepper. Mix your ingredients and either brush on all sides of 3/4 to 1" thick piece of meat or place the ingredients in a non reactive vessel and place your meat in, to "marinate." I like using a plastic freezer zip bag with as much air removed as possible to allow the marinade to reach every surface area and cut down on the actual time and amount of marinade required and easier to flip around for evenly coating through out the process. One or two hours is OK but, the longer the better, up to that 8-12 hour maximum is good. Trial and error will be your guide through time.

There is also a solid based marinade known as dry rubs which result in the same effects as above, left overnight under refrigeration. Think sweet and sour "yen and yang" to balance out marinades and create good rubs for larger cuts of meats like roasts, briskets, whole rib slabs and even whole animals if you're really hungry. Cook with confidence, enjoy your food. "Bon Appetit"

Answer 4

Ask a 100 people this question and you'll get 100 different answers! I use a large ziplock bag to do mine in. I usually use a combination of beer, olive oil, garlic, salt and pepper. I usually use a dry rub on my steaks, but will sometimes marinate them.

Answer 5

Marinade is used to enrich the flavor and tenderize food. Acidic ingredients used in marinades include vinegar, lemon juice, or wine, flavored with herbs or spices. Marinades for red meat may or may not contain oil, because the meat will usually contain enough fat.

Marinade should be thin enough to better penetrate the meat. A good ratio is 1/2 cup marinade per 1 lb. of meat.

The length of time to marinate food will depend on a few factors:

• If your marinade recipe contains acid, alcohol or salt, you should marinate less than four hours.
• If your marinade recipe contains citric juices, such as lemon or lime juice, marinate for less than two hours.
  
• If your marinade recipe contains no salt, acid or alcohol, you can marinate overnight or longer.

You should use glass or plastic containers to marinate, as metal may react with the acid in the recipe. Always marinate in the refrigerator to avoid bacterial growth, even if the recipe calls for room temperature.

Below is a delicious marinade recipe for marinating beef, pork, chicken and turkey.


Perfect Marinade

Ingredients:

1 1/2 cup salad oil
3/4 cup soy sauce
1/4 cup worcester sauce
2 tablespoons dry mustard (prepared mustard is fine)
1 teaspoon salt
1 teaspoon coarse black pepper
1/2 cup wine vinegar (white is fine)
1 1/2 teaspoon parsley
2 cloves garlic, crushed (1 teaspoon garlic powder is fine)
1/2 cup lemon juice
1 package onion soup mix

Procedure:

• Whisk together all ingredients thoroughly.
• Pour marinade in a gallon-sized zip-lock bag or plastic container with a lid.
• Place meat in marinade; seal bag or cover with lid.
• Refrigerate 4 hours.
• Drain well before cooking your meat.

Answer 6

FAJITA MARINATE 1/2 c. fresh lime juice

1/3 c. salad oil

1/3 c. Tequila or lime juice

4 cloves garlic, minced

1/2 tsp. ground cumin

1 tsp. oregano

1/2 tsp. black pepper

4 to 5 sm. onions, halved

1/2 c. Aji-Mirin (rice wine) If you can't find the rice wine, substitute bitter Orange Juice. Mix all and marinate chicken or beef for 4 to 24 hours. Drain, saute and make fajitas.

Answer 7

go to asda and get a microwave curry and mix it in ye pubes