Rick's Steak Marinade
Here is a simple steak marinade that I created Nothing too special about it but it does make a tasty steak
Here is a simple steak marinade that I created Nothing too special about it but it does make a tasty steak
- Carbohydrate 24.2709825 g
- Cholesterol 0 mg
- Fat 13.68058 g
- Fiber 1.35765001444519 g
- Protein 15.43142625 g
- Saturated Fat 1.88835775 g
- Serving Size 1 1 Serving (289g)
- Sodium 8724.671875 mg
- Sugar 22.9133324855548 g
- Trans Fat 0.412293000000001 g
- Calories 315 calories
Step-by-step
- In a medium sized bowl, combine the worcestershire sauce, soy sauce, and red wine.
- Crush the garlic and add to the mixture.
- Add the freshly ground pepper to the mixture.
- If you want to add a little kick to it, add a little bit of Tabasco sauce.
- Place the steaks into this mixture, and marinade for at least 15 minutes.
- The longer you marinade the steaks, the more flavor they will inherit from the sauce.
- Just before removing the steak for the BBQ, add the olive oil and mix.
- The olive oil will act as a sealant on the steaks, keeping the flavor in while it is being cooked.
- As you are cooking your steaks on the BBQ, spoon the rest of the sauce onto the steaks, keeping the steaks moist while cooking.
- Continue to use the sauce as you cook the steaks to the desired doneness, ideally using all the sauce.
Ingredient measurements reveal nothing about how high-acid liquids chemically restructure surface proteins. Combining equal parts soy sauce and Worcestershire sauce creates a highly saline, acidic environment that rapidly denatures exterior muscle fibers. Left unchecked, this process turns the outer millimeter of the cut mushy before heat ever hits the meat.
Fat placement solves this structural breakdown. Adding olive oil at the final moment rather than the beginning changes how the liquid interacts with the cut. Oil acts as a hydrophobic barrier, slowing down the aggressive penetration of sodium chloride and preventing the exterior from absorbing too much salt during a standard 15-minute soak. Without that lipid shield, the high concentration of sodium draws out internal moisture through osmosis, leaving the meat dry.
Grilling brings a secondary physical challenge when applying liquid while cooking. Brushing residual marinade onto the surface over open flames requires temperature management to avoid bitter charring from the sugars present in the soy sauce and wine. Spooning liquid over the cut must be balanced against flare-ups caused by dripping fats. Maintain grill zones between 400 and 450 degrees Fahrenheit to evaporate excess moisture quickly while encouraging proper Maillard browning on the exterior crust.
Adjusting the base requires understanding volume ratios. Substituting dry sherry for red wine alters the residual sugar content, requiring a reduction in total volume to prevent excessive burning during direct heat exposure.
