Marinating steaks is a common step in many recipes but it’s a tough one to beat. Marinating takes at least a few hours and adds a lot of prep work to an otherwise simple cut of meat. Luckily it’s not always necessary. Marinades can add tenderness juiciness and new levels of flavor to a steak but sometimes you don’t need any of those things at all. Sometimes a steak is tender juicy and flavorful enough on its own.
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 Elias Family Kitchen | 2023-08-12 16:00:25 |  612,175 Views |
DON'T Put Baking Soda in Beef Marinade – The RIGHT Way to Tenderize Beef with Baking Soda
You should only marinate steak if you are using a cut that is tough or has no flavor. Marinades are great for lean cuts of steak where the lack of fat can make them tough and dry when cooked. Therefore you should marinate tri-tip flank steak chuck and similar cuts that fall into the lean category.
On the other hand there are cuts with tender muscle fibers and generous marbling of intramuscular fat that make tenderizing unnecessary. In fact using a marinade can detract from the rich flavors of certain cuts of steak. This is especially true for three cuts that are widely considered to be the most sought-after steaks available: ribeye strip steak and filet mignon.
Ribeye is probably the most popular and highly praised cut of steak on the market. It comes from the rib cage of the cow and if you buy bone-in ribeyes part of the rib is attached. The ribeye is made up primarily of a muscle called the longissimus dorsi which runs along the back of the cow from shoulder to hip. Because this muscle is not involved in the cow’s movements it gets very little exercise which keeps the muscle fibers thin and soft.
