This pork steak marinade recipe is a result of trial and error. In culinary school I was taught to marinate this type of steak before cooking it. It did take me some time to perfect my very own concoction, though.
Now that I have it down pat, it is time to share it with you!
Place the ingredients of the pork marinade in a Ziploc bag and seal. Massage to infuse the liquid with all the flavors.
Alternatively, you can combine the ingredients in a bowl or jar.
Add the pork steaks to the Ziploc bag and seal, making sure they are submerged in the pork marinade.
Alternatively, you can arrange each pork steak in a glass baking dish and pour the pork marinade over them, making sure each pork steak is covered properly. Then, place a lid or plastic wrap over it.
Refrigerate and marinate for between 1 to 12 hours.
If you are looking for an official answer you can technically marinate a pork steak for several days. Of course, this is inadvisable as it can mess with the taste and the texture of the pork steaks.
I would always recommend giving your pork steaks at least a couple of hours to sit in the pork marinade. In some cases you can get away with marinating the steaks for just 30 minutes to an hour but the meat will not have tenderized much. What’s more, the flavors will not have really permeated either.
It is usually best to let the pork steaks remain in their pork marinade overnight. If this isn’t possible, let them marinate for at least 2 hours beforehand.
As you will have noted, this pork steak marinade is a fairly simple one. I have kept it as such on purpose. This is because the pork steak flavor can be fairly mild. Thus, if you add to many components to the pork marinade you end up overpowering this natural flavor profile.
Of course, there is no reason that you can’t up the ante with your pork steak marinade. To do this, though, you first must understand the elements of a good pork marinade.
The soy sauce helps to tenderize the meat, while also adding flavor to it. Now, you can add salt to the mix instead or even in addition to the soy sauce, but I feel like the sauce works well enough.
Make sure to only use all purpose or light soy sauce for this recipe. Dark soy sauce is typically used for color instead of taste and will not have the same impact in the pork marinade.
You also need to use a natural acid in your pork marinade. I have used pineapple juice here but white wine vinegar or rice wine vinegar works too. Some people prefer to skip this ingredient but I have found that it tenderizes the pork steak more effectively.
Then, there is the brown sugar, although some will use honey instead. This is to help caramelize the surface of the meat during the cooking process and can even provide a nice glaze. A touch of sweetness also works wonders with pork.
The oil is present due to the herbs oregano and parsley. See, these ingredients need to bloom in oil to fully release their flavor. The oil then carries these aromatic components over the rest of the meat.
As far as aromatics and spices go, there is no limit to what you can add to the mix. Some people like to add paprika and ground ginger to the pork marinade. You can also use fresh herbs instead of dried ones.
As I mentioned before, though, make sure to choose your ingredients carefully. Herbs like rosemary, for instance, may work well for beef steaks but can be too strong for something as delicate as pork.
Although they are often mistaken as the same cut, pork chops and steaks are widely different cuts. Despite this, can the above recipe work as a pork chop marinade as well?
Yes, it can! The pork marinade is quite versatile and can tenderize and add flavor to pork chops as well. In fact, you can use it for pork tenderloins cuts as well and still get great results. I would argue that this marinade would work well for a lot more pork recipes.
I would advise you to only marinate the pork chops for about an hour or a little longer, though. Then, you can cook in a pan or even air fryer once you are done.
The first thing that you need to do is to decide on which container to use. If you are using a solid container, make sure to only use either plastic or glass. The acids in your marinade can react with metal containers. Personally, I prefer glass as plastic containers have a tendency to absorb odors and flavors.
It is also important to ensure that the meat is evenly coated at all times. This is especially important when marinating in a Ziploc bag. Once the pork is in the fridge, make a note of whether the liquid is covering each steak completely. If not, you may need to make up more marinade and pour it in.
If the steaks is being marinated inside containers, then make sure to flip the meat over every hour or two hours to ensure that each side has the opportunity to tenderize properly.
You can cook the steak in either a pan or on the grill. The pan tends to be less hassle-free but there is no beating the flavor produced by the grill.
Always take the steak marinade, along with the meat out of the refrigerator twenty minutes before cooking it. This allows the meat time to get closer to room temperature. Not only will it then cook faster, but it will also do so more evenly as well.
Don’t leave it outside for longer than twenty minutes though as the risk for food poisoning begins to set in.
For this method, turn the heat to medium high. Drizzle a few teaspoons of oil into the pan. When sizzling, add the pork.
Sear on each side for a few minutes and then turn the heat down to medium. Baste the meat with the leftover marinade and cook on this side for a couple of minutes. Flip and then repeat this with the other side.
Baste each side every so often so that a nice, thick glaze is created on top, almost like a crust.
When the internal temperature reaches 145 degrees, you can take off the heat and rest for up to 10 minutes.
If you are using a pellet or electric grill then turn the heat up to low or medium, depending on how much control you would like to have.
Brush the grill grates with oil and then place the meat on it. Sear on each side and then baste. Continue to baste and flip on each side until the meat registers 145 degrees in the center.
Take off the heat and rest for up to 10 minutes.
The best way to do this is to keep the meat in a marinade for several hours. This will help to break down the surface of the pork as well as the connective tissues.
Yes, you should marinate your meat. Not only does it tenderize but it also helps to add flavor to the steak.
Make sure to do this for at least two hours, although overnight is best.
You should definitely give this pork steak marinade a try – it will take your steak recipe to the next level, guaranteed. And, once you have tested it out, it is sure to become a favorite with you and your family!
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