Marinate Steak In These 12 Ingredients For More Tenderness And Flavor

There are many ways to cook different cuts of beef, but steaks in particular are among our faves. There are lots to choose from, including the New York strip and the budget-friendly skirt, which Bobby Flay even recommends over filet mignon. While some purists will insist that not every cut needs it, we think steak tastes better after it's been marinated. There are several reasons for this. First, it helps to tenderize the meat, as long as you don't leave it for too long. Second, a marinade can infuse the steak with additional flavor. Third, it can also help your meat stay juicy, making each bite a yummy delight.

That means the choice of marinade is as important as the cut of meat you're cooking and how long you steep it. It should include acid to tenderize, salt to enhance the taste and keep the steak juicy, and oil to carry whatever herbs, spices, or other flavorings you want to use. Creating your own marinade for steak can be a process of trial and error, so we've put together a list of ingredients that can work independently or collectively to help give you a tender, flavorful steak.

Cooking with alcohol can unlock lots of flavor, according to experts, and wine also makes a great marinade for steak. Like oil, it can be used as a carrier for other herbs and spices, allowing them to permeate the meat, while the wine's acidity helps tenderize it. While many home cooks opt for a robust red wine as a marinade for steak, don't sleep on white. A sweeter vino can also add a hint of fruity brightness to your perfectly seared cut.

You can be forgiven for thinking, "you wanna do what now?" at this suggestion, but we are big fans of using cold coffee as a steak marinade. It can produce deliciously tender meat with just a whiff of rich coffee flavor. You can steep your steak in your morning joe or experiment with different roasts and brewing methods and combine it with other herbs and spices. If instant espresso's all you've got in the cupboard, go for it, as you can still get tasty results.

Our mouths are watering at the mere mention of using mustard as a marinade! Dijon is the most popular kind to slather on steak, but any sort will work. You can let it fly solo, allowing the acid to tenderize the meat, while the mustard's piquant warmth brings extra flavor. Alternatively, you can blend the mustard with vinegar and herbs to boost both processes. We like this one best on leaner steak cuts that have a little char from the grill.

A little of this iconic British condiment goes a long way, but if you're looking for next-level steak marinade flavor, Worcestershire sauce has got you covered. It's a combination of a whole host of different flavors, including tamarind extract, vinegar, and molasses, and all that complexity is what makes it a wonderful steak marinade. It's also a speedy one, needing only 30 minutes or so. You can add extra herbs and spices if you want, but Worcestershire sauce is such a kaleidoscope of flavor that you risk overwhelming the flavor of the meat by using additional ingredients.

This delicious ingredient adds so much to steak that it's hard to know where to begin. The acids help break down proteins, leading to succulent, soft meat. When cooking, the sugars in balsamic vinegar caramelize, giving the meat a subtle, sweet twist. Balsamic will happily co-exist with other flavorful ingredients, such as garlic or rosemary. Like Worcestershire sauce, it's best not to marinate your meat for too long, lest it lead to mushy steak.

The fruit bowl might not be your go-to place for steak marinade ingredients, but it's a treasure trove of goodies that bring tenderness and flavor by the forkful. Pineapple is a great way to tenderize meat, but watch the time like a hawk or you'll end up with mush. Likewise, citrus juices bring brightness to any marinade, and their acid tenderizes a steak beautifully. You get more subtle results with mango as the acidity is dialed down, and even a dollop of chutney in the marinade can elevate your hunk of beef.

If you thought this amber nectar was only good for baking, prepare to be dazzled. Honey makes a magnificent marinade for steak. It's full of enzymes that help make the meat melt-in-your-mouth tender, while those sugars caramelize to perfection when the steak starts to brown. There are lots of different honeys to choose from, giving you a range of flavors to play with, and they pair beautifully with many other ingredients to amp up your steak's taste.

Korean foodies have known about kimchi for decades, but it's grown in popularity in the United States since around the early 2000s. The tangy, spicy blend of fermented cabbage and other veggies is also a delicious and effective marinade for all kinds of steak. You can immerse the meat in both the vegetables and sauce for several hours and be rewarded with incredibly tender, flavorful results. If you bought a jar out of curiosity but have never opened it, now's the time.

We sometimes crack open a cold one to relax after work, start the weekend, or marinate our steak. Yup, beer – even the non-alcoholic kind — can be a delicious way to tenderize meat. Unlike some marinades, many report that the texture won't be ruined if you leave it to soak for several hours. Combine it with herbs and spices for more complexity, and whether you use a store-bought can of stout or go all the way to Wisconsin for a legendary New Glarus craft favorite, beer will imbue your steak with lots of subtle flavor.

Many a great marinade starts with a carrier oil, to which home cooks add their preferred blend of herbs and spices or a packet of seasoning mix. The choice of oil is important, with extra virgin olive oil arguably among the most popular. Much of the EVOO sold in the United States comes from mega-producer Spain, but wherever yours comes from, it's always wise to pick a good-quality variety for your marinade. Combine it with your chosen acidic ingredient to tenderize the meat, while the oil and its added extras bring all that flavor to the flesh.

Got steak on the dinner menu, but no time to lovingly rustle up a marinade? Panic not. Open your pantry doors, grab a bottle of store-bought sauce, and use it to marinate your meat. It sounds like madness, but hear us out. Many have all the components you need, namely salt, acid, sugar, and flavorings. All you need to do is play around with the texture and perhaps add an extra ingredient or two. From ketchup and ranch to BBQ and teriyaki, you can easily mix a sauce up, give it a taste, and when you like the result, pour it over your steak.

We love using this rich, glossy liquid in steak marinades, particularly when it's paired with pineapple. If you're looking to get depth of flavor from a cheaper cut, a dash of soy to whatever other ingredients you like will tick that box with savory, umami relish. Don't be tempted to get heavy-handed with soy sauce, however, as it can overwhelm your steak. For foodies who are watching their salt intake, low-sodium versions will still give you seriously flavorful results.