If You Marinate Your Steak Like This, You're Doing It Wrong
A nice juicy steak can be a beautiful thing, as long as you aren't inadvertantly destroying it with a bad marinade!
A marinade is a force for good, not evil, so make sure you aren't getting it wrong by making thse typical mistakes...
Skimping on fat
If you aren't already adding oil to your marinades, you should be. Fat carries flavor like nothing else and helps to ensure an even flavor profile. Something neutral-tasting oil, like canola, is perfect.
Using leftover marinade to baste
This is a recipe for food poisoning: because you have soaked raw meat in this marinade, it is not safe for basting. Instead, set aside some of your marinade before putting the meat in it.
There is just no way around it — a good marinade takes time. For best results, let your steak rest in the marinade overnight, while chilling in the fridge (but don't forget to allow it to come to room temperature before cooking it!).
On the other hand, if you are marinating with lemon (which has a powerful tenderizing effect), you shouldn't leave it too long, or you risk ending up with tough and chewy meat.
If you are really pushed for time, you can speed up the marinating process a little by letting it rest at room temperature, and massaging in the marinade in with your hands.
making it up as you go
Making a marinade is about building flavors with care, to enhance the qualities of a good steak, not emptying every jar and bottle in your pantry. Think before you marinate, look up recipes online and taste as you go - remember, it's always easier to add seasoning than to take it away.
Hungry? Check out these unusual and totally delicious steak recipes.
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Chef Tips and Tricks
Do you put the pasta in without waiting for the water to boil? Add oil? Forget the salt?