If you are using tougher cuts of beef like the flank or hanger, you can marinade much longer.think 6-18 hours. If you are using this on a more tender cut of beef, you can just marinade for 1 hours since you are not trying to break down any tough parts.
There are a few steak marinade recipes that we repeatedly use because theyre easy to make, theyre versatile for multiple recipes, they use common pantry ingredients, and they infuse flavor quickly.
What is a steak marinade recipe made of?
In addition, there are food-safety reasons to avoid letting meat over-marinate. Raw beef should only be stored in the refrigerator for 3-5 days according to the Federal Food Safety guidelines. After this, dangerous bacteria can grow and you risk getting sick.
Do steak marinade recipes tenderize beef?
The jury is out on if steaks actually tenderize beef. Some famous chefs say steak marinades tenderize beef, but others say they do very little, if anything. Based on our personal experience, we think marinades make a tough cut more flavorful, but they wont turn a tough cut tender.
What to do with leftover steak marinade?
My wife marinated our steaks that I grilled tonight using this recipe. I grilled them after they were marinated. They turned out great. I didn't think I would care for them marinated but they were surprisingly very good.
These were great. I ended up marinating them overnight. I didn't heat up the sauce since that scares me with the raw meat sitting in the sauce that I wouldn't cook it long enough. I didn't think it needed a sauce anyway. The wife loved it too.
In the end, I decided to go my own way, creating a dark, deeply savory marinade with plenty of soy sauce, Worcestershire, balsamic vinegar, and onion and garlic powders. It tastes the way I remember those Black Diamond steaks from my childhood tasting. Though who knowsit's been about 30 years.
The miso marinade caramelizes on the meat adding a crisp, savory crust. Sliced pieces of the tender meat are served alongside fluffy white rice and grilled bok choy for an easy dinner. I love marinating meats because you can do most of the work building the flavor ahead of time. Just let them sit, then simply grill and serve. Make sure the marinade has cooled completely before you add the steak because you wont want to poach it!
Make the most of your summer grilling season! New Zealand produces extremely high quality proteins and they really shine in this simple recipe. Its naturally raised on a grass-fed diet resulting in beef with a taste unrivaled, and it is also lean, finely textured and inherently flavorful. New Zealand farmers are dedicated to raising animals humanely while preserving biodiversity and sustainability by reducing carbon emissions, and protecting the water, soil, and air.
Miso marinated grilled ribeye with bok choy and rice
The ribeye cut comes from the primal section of beef rib. I love cooking this cut of steak because it is extremely marbled. With its exceptional flavor and soft texture, this is my personal favorite cut of beef. One of the things I love about buying New Zealand meat is the tender texture as well as the ethical production. New Zealand meat is raised on a grass-fed diet in open pasture.
Add the miso paste, sake, mirin and brown sugar to a medium saucepan. Cook over medium low heat until the sugar dissolves and the mixture is simmering. Remove from heat and then let the marinade cool completely.
Add the ribeyes to the grill and sear for 4 minutes. Keep an eye out for flare-ups. If a flare-up occurs and lasts for more than a few seconds, move the steaks from the fire to prevent overcooking. Flip and cook the steaks until medium-rare, about an additional 4 minutes. The internal temperature of the steak should be 130F.Â
