Marinating steaks offer great beef nutrition and flavor for an economical price. With some simple advance prep, marinating a steak in the fridge over night or for a few hours in your favorite flavors helps tenderize otherwise tougher cuts. This makes them melt in your mouth after grilling, broiling, or pan-frying to no more than medium and slicing against the grain.
- PIERCE steaks or medallions all over with fork
- PLACE in sealable freezer bag with 1 cup marinade (such as teriyaki sauce or salad dressing); refrigerate for 8 to 12 hours
- DISCARD marinade, pat steak dry with paper towel; season lightly with salt and pepper
- GRILL, BROIL OR PAN-FRY using medium-high heat, turning at least twice with tongs. Cook to at least medium-rare 145°F (63°C).
Looking for some great marinade recipes? Food & Wine magazine has some great ideas to boost up your steak’s flavor and tenderness.