Marinade In The Pan: How Much Is Too Much?

Marinating meat is a great way to add flavour and moisture to your dish. There are many different types of marinade, from salty and briny to acidic and sweet. The type of marinade you use will depend on the type of meat you are cooking and the flavour you are trying to achieve. For example, a sweet sauce is usually added at the end of the cooking process, whereas an acidic marinade is often used to tenderise the meat.

How much marinade to use for different cuts of steak

Marinating a steak helps to tenderize the meat and adds flavour. The amount of marinade and the duration of marination depend on the cut of steak. Here are some guidelines for different cuts:

Skirt, Flank, and Chuck Steaks

Skirt, flank, and chuck steaks are tougher cuts of meat that benefit from a longer marination time. You can marinate these cuts for up to 24 hours to help tenderize the meat and add flavour. A marinade containing soy sauce and balsamic vinegar is a good option for these cuts, as the combination helps to tenderize the meat.

New York Strip or Sirloin

For New York strip or sirloin steaks, it is recommended to marinate for a shorter duration, around 4 hours. This is because these cuts are already fairly tender, and leaving them in the marinade for too long can make them mushy.

Ribeye and Filet Mignon

Ribeye and filet mignon are tender cuts that may not require any marination. However, if you wish to add extra flavour, you can marinate them for a shorter duration, such as 30 minutes to 2 hours.

Tri-Tip

Tri-tip benefits from a longer marination time, around 8 hours, to help tenderize the meat and add flavour.

Top Sirloin or Sirloin Tip

These tougher cuts of steak will benefit from an overnight marination (around 8 hours) to help tenderize the meat and add flavour.

When marinating your steak, it is important to use a non-metal container or a freezer bag, and to discard the used marinade or boil it before reuse. Additionally, consider using a thermometer to check the doneness of your steak, as cutting into the steak to check can cause the juices to run out and dry the meat.

How to cook with marinade without burning the pan

To cook with marinade without burning the pan, there are several steps you can take. Firstly, it is important to ensure that your meat is dry before placing it in the pan. You can do this by patting it with a paper towel. This is because wet meat will steam instead of searing, resulting in a soft texture.

Secondly, you should avoid using olive oil, as it is more likely to burn. Instead, opt for oils with a high smoke point, such as avocado oil. Additionally, you should refrain from adding too much oil to the pan, as this can make the problem worse.

Thirdly, if your marinade contains sugar or is particularly sticky, you should avoid cooking your meat with the sauce on for the entire duration. Instead, add the sauce towards the end of the cooking process, during the last 5 minutes or so.

Finally, if you are using a cast-iron pan, be mindful of the fact that high-acid foods, such as vinegar, wine, and tomatoes, can cause your food to take on a metallic taste.

Marinade ingredients for salmon

Marinating salmon is a great way to add flavour and moisture to the fish, and there are endless combinations of ingredients to use. Here are some ideas for marinade ingredients for salmon:

Lemon Garlic Marinade

A simple yet classic combination of lemon juice, lemon zest, and garlic. You can also add olive oil, parsley, and black pepper. This marinade is bright and versatile, perfect for adults and kids alike.

Sweet and Spicy Marinade

For a sweet and spicy kick, try a mix of honey, sriracha, lime juice, ginger, garlic, and cilantro. Olive oil can be added for extra moisture. This marinade is perfect for those who like a bit of heat.

Honey Mustard Marinade

A balance of sweet and tangy, this marinade combines honey, mustard, lemon juice, olive oil, and garlic. It's a favourite among kids and a great way to add flavour to salmon without too much spice.

Asian-inspired Marinade

For an Asian twist, try a marinade with soy sauce, honey, garlic, ginger, red pepper flakes, and orange juice or orange zest. This marinade adds a unique flavour to the salmon and is perfect for those who enjoy a little sweetness with their spice.

Italian Herb Marinade

This marinade features Italian seasoning, garlic, and black pepper. You can also add olive oil and parsley for extra moisture and flavour. It's a great way to bring the flavours of Italy to your salmon dish.

Maple Syrup and Herb Marinade

Maple syrup adds a unique, slightly sweet flavour to this marinade, which also includes garlic, herbs such as dill and parsley, olive oil, lemon juice, and black pepper. This marinade is perfect for those who want a subtle sweetness without overpowering the natural flavour of the salmon.

Marinade ingredients for chicken

Chicken marinade ingredients can be easily sourced from your pantry and refrigerator. The ingredients can be mixed and matched to create different flavours, and the chicken can be grilled, baked, or cooked on a stovetop. Here are some common ingredients used in chicken marinades:

Oil

Olive oil is the most commonly used oil for chicken marinades. It acts as the base of the marinade and keeps the chicken moist and juicy.

Citrus

Lemon juice and zest are often used in marinades to add a bright citrus flavour and to tenderize the chicken. Lime and orange juice can also be used to add brightness to the chicken.

Herbs

Fresh or dried herbs like rosemary, thyme, oregano, cilantro, basil, and parsley can be used to add flavour to the marinade.

Seasoning

Salt and pepper are commonly used to season the marinade. Garlic powder or fresh garlic cloves can also be added for extra flavour. Soy sauce and Worcestershire sauce are other ingredients that can be used for seasoning and to add a more complex umami flavour.

Sauces

BBQ sauce, balsamic vinegar, spicy brown mustard, honey, and sriracha are some of the sauces that can be added to the marinade for extra flavour.

Other Ingredients

Other ingredients that can be used in chicken marinades include chili powder, cumin, smoked paprika, Italian seasoning, red pepper flakes, apple cider vinegar, brown sugar, and rice vinegar.

How long to marinate different types of meat

Marinating is an effective way to enhance the flavour, add moisture, and tenderize meat before cooking. The type of marinade and the kind of meat determine how long it should marinate for. Here is a guide on how long to marinate different types of meat:

Seafood

Seafood is delicate, so it only needs a minimal soak in the marinade. It should be left for 15 to 30 minutes, with one hour being the maximum time.

Boneless Chicken Breasts

Boneless chicken breasts benefit from a longer soak than seafood. They should be left to marinate for around two hours.

Pork Chops

Pork chops should be marinated for a minimum of one hour if they are thin and up to three hours if they are thick. However, they can be left for up to 24 hours for a more intense flavour.

Steak

The time that a steak should be marinated depends on the cut. Thinner cuts, such as skirt or flank steaks, should be marinated for two to four hours. Tougher cuts, such as top sirloin or sirloin tip, benefit from being left overnight, which is around eight hours.

Beef

Beef is a meat that can benefit from a long, leisurely soak in the marinade. It can be left for 24 hours or more.

Frequently asked questions