Making Delicious Steaks

How Long Do You Marinate Steaks? Time Is Of The Essence...

The first point to consider in the process of marinating steak is whether this is being carried out for tenderizing purposes or enhancing the flavor of the meat or both.  The answer to the question, how long do you marinate steaks, is determined by this. 

It is commonly known that the lower fat and tougher cuts of steak, which include the chuck, sirloin, flank, flat-iron and skirt, are considered ideal for marinating while the more choice, expensive cuts tend to be higher in fat content and more tender. 

Having established this, it does not indicate that a marinade for flavor would be ruled out but more careful consideration is required of the ingredients of this mixture. The time element to be carefully considered is totally dependent on the factors mentioned above. 

How long do you marinate steaks which fall into the low fat/economy cut category?

This is usually between 2 to 24 hours refrigerated. Preparing the meat will greatly determine how well the flavors will permeate and how much tenderizing can be accomplished should this be the intent. 

There are several methods that one can use:

(1) Cutting the meat into slices which allows for a greater portion of the surface to come into contact with the marinade.  This might prove to be the faster approach if you find yourself pushed for time.

(2) Making small slashes into the steak which will allow for deeper penetration can also provide a quicker marinating time-frame.

(3) There is this kitchen gadget which consists of several tines/prongs attached with a spring mechanism which when engaged will poke several holes into the steak rendering it marinade-ready in short order.

The contents of the marinade can greatly alter the time that the steak should remain in the mixture. In determining how long to marinade your steaks, one consideration should be an understanding of the amount of acid that is contained in the marinade itself.

This acid will be from any of the following ingredients: vinegar, wine or lemon juice. It is believed that if meat remains in a highly acidic mixture for more than 2 hours, the reverse reaction sets in and the meat actually become drier as the moisture is pulled out.  This would not produce the desired effect and leaves a tough outcome for the chef.

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