According to an article published by Marinade.com, marinades produce the juiciest and most delicious foods. However, they must be applied correctly with the appropriate temperature and mixture of ingredients kept in mind. There are several marinating tips and techniques that can transform your next T-bone steak into the best one you’ve ever eaten.
Keep your T-bone steak refrigerated while it marinates. The experts at Marinade.com recommend placing the steak in a heavy plastic bag with all of the air removed and keeping it in the refrigerator for the entire marinating time.
Use the Right Recipe
Avoid over-tenderizing and add flavor. A T-bone steak is already a tender, high-quality cut of beef that does not require a marinade that is heavy in tenderizing ingredients. The ingredients responsible for tenderizing are acidic ones such as citrus juices, vinegars, wine, fresh ginger, pineapple and kiwi. While most marinade recipes require some acid for a balanced flavor, choose recipes that focus on enhancing flavor by including pungent ingredients such as pepper, chili or garlic.
Choose the right cut. According to the marinating and grilling experts at EasySteakMarinades.net, the best size T-bone steak for marinating is 3 inches thick.
Follow the recommendations of the recipe. One of the most common mistakes made when marinating steak is not letting the marinade work long enough to impart its flavor. Soaking your T-bone in an excessive amount of marinade will not compensate for a shortened marinating time.
Don't Overdo It
It is best to apply thin layers of marinade and wrap the steak tightly to lock out air. Wrapping will also apply a small amount of pressure to drive the flavors into the T-bone.
Never apply used, uncooked marinade as a basting liquid. If you wish to re-use a marinade to baste with or serve it as a sauce, boil it for at least 5 minutes first, maintaining a temperature of 165 degrees F so that the food-borne bacteria will be killed. Throw out any leftover, used marinade. Storing marinade that has been in contact with raw meat is not safe.
Jo Burns has been a freelance writer since 1980. She specializes in articles relating to home and garden, alternative health care, travel, writing and crafting. In 2007, Burns received an M.F.A. in creative writing.
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