How a steak marinade increases flavor
The benefits of a marinade are two-fold; boost flavor and tenderness. To maximize the taste portion, I selected specific ingredients that bump up the flavor level.
- Fat: Olive oil solubilizes fat-soluble flavor compounds from rosemary, thyme, and black pepper. The oil flavors the surface and helps the ingredients stick.
- Infused Flavors: Water-soluble compounds like salt, soy sauce, onions, and garlic.
- Glutamates: Soy sauce, garlic, and onions provide unique umami flavors.
- Sweetener: A small amount of honey balances the salt and helps to encourage quicker browning.
- Acid: Worchestire sauce is a popular condiment, mainly composed of distilled white vinegar and other umami inducing flavors. A smaller ratio of acid is used because marinating too long can cause the surface of the meat to become mushy and dry, instead of tender.
Salt makes a steak juicy
The best way to tenderize a steak is to add salt. It functions similarly to a brine, allowing the salty marinade to infuse into the meat through osmosis. According to America’s Test Kitchen, salt does four things:
- Loosens the meats muscle fibers making it easier to eat.
- Protein molecules in the meat restructure and create gaps that fill with water.
- Dissolves some muscle proteins and becomes sponge-like, grabbing moisture.
- Naturally enhances and seasons meat.
The final result is a more juicy, seasoned steak!
Ingredients
- ½ cup (120 ml) soy sauce
- ⅓ cup (80 ml) olive oil
- ¼ cup (60 ml) Worcestershire sauce
- ¼ cup (40 g) minced red onion
- 2 tablespoons (30 ml) honey
- 2 tablespoons (10 g) sliced green onions
- 1 tablespoon minced garlic
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon red wine vinegar
- 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
Instructions
- In a medium-sized bowl whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper.
- In a small bowl add ¼ cup of the steak marinade and red wine vinegar, set aside.
- Add steak to a baking dish or large resealable plastic bag.
- Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a ziplock bag.
- Flip steak over and marinate an additional 30 minutes in the refrigerator.
- Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
- Discard marinade.
- Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
- Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
- Pour reserved marinade over the steak or serve on the side.