The Sweet Ingredient You Should Be Adding To Steak Marinade

Marinades are the world's worst-kept secret when it comes to achieving tender, flavorful food. Proteins, veggies, and even tofu benefit from being marinated before cooking. The most beautiful thing is that you can really make them any way you like. Steak, in particular, is given a major upgrade with even a simple 3-ingredient marinade that can boost both its flavor and texture. Yet, while you're likely thinking of salty and savory ingredients, adding something sweet to the mix lends a certain depth to the dish you'll want to consider. But, before you reach for the bag of white sugar, look to an ingredient that works even better in the quest of achieving a juicy steak: honey.

White or brown sugar is commonly tossed into marinades along with acids and aromatics to balance the mixture with a touch of sweetness, but honey does much more. It comes packed with vitamins and many find that it is a bit easier on the stomach than processed sugar. However, honey truly shines in a marinade by keeping the steak juicy. Because it is hygroscopic, meaning it easily absorbs moisture, honey has the capability to hold that moisture in the meat while it enjoys a flavorful soak. After cooking, that easily translates to a mouthwatering bite. If you've already got a favorite marinade recipe, honey can be substituted for brown sugar at a one-to-one ratio. That said, because of honey's semi-liquid nature, it is a good idea to use a bit less of the other liquid ingredients in the marinade.

Honey isn't just a one-trick pony when used in a marinade. Along with retaining moisture in a steak, it will assist in the caramelization process as the meat cooks, imparting that appetizing char that contributes to an exquisite balance of texture. You will also notice welcome notes of sweetness on the crust that harmonize and balance with any spicier ingredients you added to the marinade.

When creating any marinade, it is essential to taste test it as you go to ensure the flavors are properly presenting themselves. In other words, balance is key, as you don't want a steak so sweet it tastes like a dessert. Honey should add to the symphony of flavors in the marinade while simultaneously keeping the meat juicy.

Because honey has preservative qualities, you can make a marinade with it that will last for roughly a week in the fridge, assuming it's stored in an airtight container. However, that doesn't mean meat should sit in it for that long. Depending on the cut, a steak should only be in a marinade between two hours and overnight. Even with your special sweet ingredient in the mix, a steak that soaks too long can become mealy and take on a sour flavor when cooked, which defeats the purpose of elevating it with a tasty honey marinade.