Start with a good-quality steak. The thickness and cut of the steak will affect the marinating time. Thinner cuts generally require less time to marinate than thicker ones.
Marinades typically consist of three main components: acid (e.g., vinegar, citrus juice), oil, and seasonings. Common ingredients for seasoning include herbs, spices, garlic, and onions. Balance is key.
Trim excess fat from the steak to prevent flare-ups on the grill and improve the marinade's absorption. Use a fork or a knife to create small, shallow cuts in the steak's surface. This will allow the marinade to penetrate deeper into the meat.
The marinating time can vary depending on the thickness of the steak and the type of meat. Thinner cuts like flank or skirt steak may need only 30 minutes to 2 hours, while thicker cuts like ribeye or sirloin can benefit from 4-24 hours. Avoid marinating for too long
Use a non-reactive container like a glass dish, zip-top bag, or plastic container for marinating. Avoid aluminum or cast iron, as they can react with the acid in the marinade.
Always marinate steak in the refrigerator to prevent bacterial growth. If marinating at room temperature, keep it to a minimum of 30 minutes.
During the marinating process, turn the steak occasionally to ensure even coverage. You can also use a brush to coat the meat with the marinade.
Before grilling, set aside a portion of the marinade for basting. Do not use the marinade that has been in contact with raw meat.
Before grilling, remove the steak from the marinade, allowing excess liquid to drip off. Pat the steak dry with paper towels. This helps achieve a nice sear on the grill.
Grill or cook your steak as desired, following the recommended cooking times and temperatures for your chosen cut.
After cooking, let the steak rest for a few minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and juicy steak.