Marinating Steak at Home
Glorious as they are, ribeye, sirloin and fillet steaks are not food every day for most of us. If you are looking to get their fill of beef without spending a fortune worth getting behind some of the less popular steaks, but always delicious here. We take a look at some different technical marinated so you can make the most of his court.
For a more affordable steak, order one of these lesser-known cuts
If you like to eat steak at home, you probably have a foolproof method for cooking for yours …
Marinade, namely immersion in liquid flavored meat for a while before cooking is a difficult thing. Marinating meat adds flavor and moisture and sensitivity (the acid in marinades weakens muscle tissue and increases its ability to retain moisture). But advocates say the pickles fast marinade penetrate very slowly, and can give the meat a too acidic or salty taste if you keep them in the solution for an extended period of time. For this reason, some swear by Grillmasters marinate the meat overnight for maximum impact, while others insist that the meat can not be marinated for too long.
However, a third dissenting opinion, which comes from the people in the Country of Cook (of paywall warning!), Is that to achieve the greatest success, you should expect to marinate a steak until he already cooked. So the method is to be the best?
Marinating time set and techniques for testing
I decided to seek the answer to all these techniques attempt marinating. I opted for a relatively affordable tender steak cut with a grain structure of a chance Hang Loose, my butcher was out of both skirt steak and flank steak, so I used fine thread (also known as bib, sirloin tip or perch imitation). The marinade is a basic version made using what I had on hand at home:
1/2 cup soy sauce, low sodium
2 tablespoons Worcestershire sauce
3 tablespoons chopped white onion
2 tablespoons sugar
4 cloves garlic, minced
1 tablespoon Dijon cream
2 teaspoons balsamic vinegar
Each of the four threads 8 oz have received different treatments:
Steak # 1: A quarter of the marinade for 12 hours before cooking
Steak 2: A quarter of the marinade over 3 hours before cooking
Steak # 3: A quarter of the marinade, 45 minutes before cooking
Steak # 4: A seasoning salt, pepper and sugar before baking; immediately after roasting, I passed the holes in the meat, the marinade is poured on top, tented in aluminum foil and let it absorb the liquid for 5 minutes by this technique (as shown below).
The result surprised me the most extreme methods won, when all else fails to impress. Here is a breakdown of my notes:
No. 1 steak was full of strength, saturated flavor marinade, a leader with soy sauce. Despite all the comments on the structure of the meat fall apart overnight, it was not a problem – we still had a chewed it was succulent and tender properly. If it was all salty, however, it would have been too salty.
Steak 2 has managed to pick up some of the good qualities of the marinade, but beside the first steak, pales in comparison to the taste, the general taste watered down. The meat was also much less sensitive.
Steak # 3 – marinating meat for only 45 minutes – coal and attractive bark touted, but next to the first two, hardly tasted meat affected by taste, as a joke that was not enough.
Steak No. 4 threw me for a loop. Because fresh aromatics, such as garlic and onions, are not cured or grilled at all, they were very important in taste and texture, and not necessarily in a good way. The meat was not deep, caramelized steaks connotations that had been marinated long before grilling. Instead, enjoy a nice amount of sweetness and salinity (with rub applied before cooking), followed by a fresh flavor of light quality imbued with the marinade drizzled over the part after cooking the grill.
If you want the TL; Version DR, here is what I found on the basis of the results of this test: While the meat with the marinade 12 hours had the most intense and saturated flavor, steak with further processing grilled marinade was a light and fresh quality that no other had. So if you go before marinating for flavor, you can marinate well all night, but if you tend to be sensitive to salt levels, it would be useful to try the grilled marinade process.
Also, if you are worried that marinated meat will steam on the grill, they should not marinated fillets before time had the largest amount of color, if not more color, which was marinated dry. And if you are worried that a marinade night will break the tissue of the meat too much muscle, leading to a tender steak, should not, in any case, the night my left marinating meat juicy and tender. The only time I would caution against is if you use a solution with very high levels of acid from lemon juice, wine, vinegar, or as a marinade sauce mojo. In this case, I recommend you to marinate about 3 or 4 hours maximum, or acid can actually start to cook meat enzymatically, giving it a spongy texture.