Beef · Kitchen know-how
Beef Ideas & Tips
Important marinade facts and tips to get the most flavor — and the best texture — out of your beef.
Marinades 101
What a marinade does
A marinade is a seasoned liquid mixture that adds flavor and, in some cases, tenderizes beef. Marinades are commonly used with thin cuts, such as steaks.
Important marinade facts & tips
Marinating done right
- A flavoring marinade is used with tender beef cuts for a short time — 15 minutes to 2 hours is enough to add flavor. Less tender steaks should be marinated at least 6 hours, but no more than 24 hours. Longer than 24 hours will result in a mushy texture.
- A tenderizing marinade contains a food acid or tenderizing enzyme. Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine. Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
- Marinate in a food-safe plastic bag or nonreactive glass or stainless steel container. Allow 1/4 to 1/2 cup of marinade for each 1 to 2 pounds of beef. Turn beef occasionally to allow even exposure to the marinade.
- A tenderizing marinade is used with less tender beef cuts — usually from the chuck, round, flank and skirt. Tenderizing marinades penetrate about 1/4 inch into the meat.
- Always marinate in the refrigerator, never at room temperature. Never save and reuse a marinade.
- If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the meat. Marinade that has been in contact with uncooked meat must be brought to a full rolling boil before it can be used as a sauce.
Cutting suggestion
How to cut a top round
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