Marinating Steaks
How to Marinate Steak
Quantity: The marinade should totally cover the meat in order for it to work effectively.
Soaking time: When using tender cuts of beef, the marinade is used basically to flavor the meat so a soaking time of 2 hours or less is all that is required. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.
Refrigeration: Always marinate beef in the refrigerator.
Proper containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly and then use it as a basting liquid or as part of a sauce for the meat.
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