Italian Dressing Steak Marinade Recipe (2024)

FAQs

Is Italian dressing good for marinating steaks? ›

Italian dressing is one of the best steak marinades you can use, and it's a flavorful shortcut to perfectly juicy and flavorful steaks. The combination of oil and vinegar with herbs and spices makes it a delicious and powerful tenderizer. The dressing is especially handy when you're dealing with tough cuts of beef.

They do double-duty-tenderizing as they add distinctive flavors. Commercial dressings and sauces contain food acids such as vinegar and lemon juice, which soften meat fibers and connective tissue.

Most recipes for marinating meat and poultry recommend six hours up to 24 hours. It is safe to keep the food in the marinade longer, but after two days it is possible that the marinade can start to break down the fibers of the meat, causing it to become mushy.

Too much salt

No salt can render food almost inedible, too much salt and you have the same result. In a marinade, it is better to err on the side of little to no salt. Salt pulls moisture out of flesh so you could wind up with a tough and dry piece of meat.

Marinating steaks with Italian dressing adds flavor and tenderness to the meat. The acidity in the dressing helps to break down the proteins in the steak, making it more tender. Additionally, the herbs and spices in the Italian dressing infuse the steak with delicious flavors.

Salting. Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Place the meat on the bed and completely cover it with kosher or coarse sea salt. You can rub it in or just let it sit for approximately **15 minutes (or up to 45 minutes for thicker cuts). The salt breaks down the muscle fibers and connective tissue to maximize the tenderness and texture of the steak.

Always marinate foods in the refrigerator, not on the kitchen counter. Some older recipes call for marinating at room temperature. DO NOT FOLLOW THIS PRACTICE. Marinating at room temperature causes the meat to enter the “Danger Zone” (between 40°F and 140°F), where bacteria multiply fastest.

When marinating meat, longer is not always better. And in fact, depending on certain variables, there is a point at which the quality of that meat will start to deteriorate if you marinate it for too long before cooking. Instead of flavorful, tender meat, you could end up with a mushy mess.

Do you wash steak before marinating? ›

However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination.

A marinade can leave steaks watery and unseared, but a dry rub's protective crust crisps up during cooking to create a nice sear. Plus, the browned crust helps hold the steak's natural juices in, allowing the steak to stay as tender as possible during the cooking process.

Salt is the foundation of any marinade, so use it abundantly. It makes sure that moisture from the marinade gets thoroughly absorbed into all parts of the meat. This process is called osmosis: the salt pulls out the meat juices, which then get absorbed back into the meat with the marinade's flavors in tow.

What makes the best marinade? A good balance of fat, acid, and salt is key. Too much acid and the meat can taste pickled, too much salt and, well, it's too salty. Too much fat and the other ingredients won't have the proper concentration to work their magic.

Best Steak Marinade Variations

Use ½ cup apple cider instead of the balsamic vinegar. Add ¼ cup Homemade Worcestershire Sauce Recipe to add a deeper flavor. Mix in 2 Tablespoons lemon juice to act as another meat tenderizer.

Acids commonly used include vinegar, tomato juice or citrus juice.

Oil: This top-rated steak marinade recipe starts with olive oil, which keeps the meat nice and moist. Sauces: You'll need Worcestershire sauce and soy sauce. Hot sauce is optional, but it's a great addition for people who appreciate a little heat.

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.