Introduction
When it comes to preparing a delicious steak, marinating is an important step. Marinating a steak can help to tenderize the meat, add flavor, and even help to keep the steak juicy. But how long should you marinate a steak? It can be difficult to know the right amount of time to marinate a steak, but luckily, chefs have some tips to help you get it just right. In this article, we’ll discuss how long you should marinate a steak, according to chefs.
This is How Long You Should Marinate a Steak, According to Chefs
When it comes to marinating steak, there is no one-size-fits-all answer. The amount of time you should marinate a steak depends on the cut, the marinade, and the desired flavor. To get the best results, it’s important to understand the basics of marinating steak and follow the advice of experienced chefs.
The Basics of Marinating Steak
Marinating steak is a process of soaking the meat in a flavorful liquid, usually a combination of oil, acid, and herbs and spices. The acid helps to break down the proteins in the steak, making it more tender and flavorful. The oil helps to keep the steak moist and adds flavor. The herbs and spices add flavor and can also help to tenderize the steak.
How Long Should You Marinate Steak?
The amount of time you should marinate steak depends on the cut and the marinade. For thin cuts of steak, such as flank steak, you should marinate for at least 30 minutes, but no more than two hours. For thicker cuts, such as ribeye or sirloin, you should marinate for at least four hours, but no more than 24 hours. If you marinate for too long, the acid in the marinade can start to break down the proteins in the steak, making it tough and chewy.
Tips from Experienced Chefs
Chefs recommend marinating steak in a shallow dish or zip-top bag, so that the marinade can evenly coat the steak. They also suggest flipping the steak halfway through the marinating process to ensure even coverage. Additionally, chefs recommend removing the steak from the marinade and patting it dry before cooking, as this will help to prevent the steak from becoming soggy.
When it comes to marinating steak, there is no one-size-fits-all answer. The amount of time you should marinate a steak depends on the cut, the marinade, and the desired flavor. To get the best results, it’s important to understand the basics of marinating steak and follow the advice of experienced chefs.
Cooking a delicious steak is no easy task. You have to find the best cut, choose a recipe that fits your needs, and worry about cooking the steak for the right amount of time. On top of all of that, you also need to consider whether or not you want to marinate your steak, and if you do, for how long.
To learn more about marinating steak, we talked with a handful of professional chefs and butchers about their recommended marinating times, as well as which cuts of steak work best with marinades and which cuts may not need it at all. Read on, and for more, don’t miss The Best and Worst Cuts of Meat To Buy, According to Butchers.
Marinating times for different cuts of steak
According to the chefs and butchers we spoke with, different cuts of steak require different marinating times. Not only that, but some cuts of steak don’t do well with a marinade of any kind.
Skirt or flank steak: 2-4 hours
One of the most popular cuts of steak to marinade is a skirt steak. “Marinades are great for cuts of beef that are tough, such as flank or skirt steak, as the salt and acid help break down the beef to make it more palatable,” says Chef Noah Poses from The Fulton NYC.
Chef Jordan Buendia, the executive chef of Rococo Steak in St. Petersburg, Florida, says skirt steak is his favorite type of beef to marinate because “it’s a versatile, flat cut with incredible flavor and tenderness that can withstand a good marinade.”
When it comes to the marinating time, “The thinner the steak, the less amount of time it needs to be marinated,” says Tony Sudak, the Butcher at Walden Local Meat Co. “Steaks such as skirt, flank petite, and blade should only be marinated for a few hours (2-4 as a rule of thumb).”
Top sirloin or sirloin tip: overnight
According to Sudak, the cuts of beef located in the hind leg area are some of the toughest sections on the animal. Because these cuts are a bit tougher, they usually require a longer marinating time. “Thicker steak cuts such as top sirloin, sirloin tip, chuck eye, or Denver steak all would benefit from a longer marinade, usually overnight if you can,” says Sudak.
Cuts of steak that don’t need marinating
Ribeye, tenderloin, and New York strip: don’t marinate
While the tougher cuts of steak like skirt, flank, and top sirloin do really well with marinades, there are more tender cuts of beef that don’t need a marinade at all.
“Cuts like ribeye, New York strip, and tenderloin are arguably the most tender (and most expensive cuts) from the animal, so these cuts deserve to be highlighted and for their flavor to not be muted by a marinade,” says Sudak. “Could you marinate these steaks? Certainly, you could. But for the money, let the steak speak for itself with some salt and pepper, and you will not be disappointed.”
Samantha Boesch