what are the ingedients in a marinating sauce for meats,and will it tenderize the meats?????

Question

I need a good tenderizing sauce for steaks my rib eyes have been a little tough lately,even when i cook them rare. help

Answer 1

This one is great: terriyaki, whorchestershire sauce,white vinegar, and oil. Just put a splash of each and than put steak in for 30min.-1hr or overnight, and the steak will melt in your mouth!!

Answer 2

Best to buy a prepackaged mix or else try this;Guidelines

A marinade is a seasoned mixture that adds flavor and in some cases tenderizes. Marinades are commonly used with thin cuts, such as steaks.
A flavoring marinade is used with tender beef cuts for a short time - 15 minutes to 2 hours.
A tenderizing marinade is used with less tender beef cuts - usually from the chuck, round, flank and skirt.
A tenderizing marinade contains a food acid or a tenderizing enzyme.
Acidic ingredients include lemon or lime juice, vinegar, Italian dressing, salsa, yogurt and wine.
Tenderizing enzymes are present in fresh ginger, pineapple, papaya, kiwi and figs.
Less tender steaks should be marinated at least 6 hours, by no more than 24 hours. Longer than 24 hours will result in a mushy texture.
Tenderizing marinades penetrate about ¼ inch into the meat.
Marinate in a food-safe plastic bag or a nonreactive glass or stainless steel container.
Turn steaks or stir beef strips occasionally to allow even exposure to to the marinade.
Allow ¼ to ½ cup of marinade for each 1 to 2 pounds of beef.
ALWAYS marinate in the refrigerator. NEVER at room temperature.
If a marinade will be used later for basting, or served as a sauce, reserve a portion of it before adding the raw beef. Marinade that has been in contact with uncooked meat MUST be brought to a full rolling boil before it can be used as a sauce.
NEVER save and reuse a marinade.

Marinade Recipes ----- Recipe via Meal-Master (tm) v8.05

Title: Beef Marinade
Categories:
Yield: 1 Servings

1 c Soy sauce
1/4 c Sherry
2 Cloves garlic; crushed
2 ts Sugar

Makes enough for up to 4 pounds of meat.

Marinate 3 hours at room temperature or overnight
in the refrigerator, turning meat occasionally.

MMMMM

Answer 3

Marinades tenderize meat and help to keep it moist when grilling. Acid ingredients like vinegar or lemon juice even help to start breaking down proteins making their assimilation easier.

SOME MARINADES

Marinating flavors and tenderizes meat, fish or vegetables.

EASY MARINADE FOR GRILLED STEAK
2½ Tbs brown sugar; 1½ Tbs sugar; 1 Tbs ground ginger; 1 clove garlic, crushed; ½ cup soy sauce; 1 Tbs tarragon vinegar.

Mix all of the ingredients together. Put meat into a large shallow dish and pour the mixture over meat. Marinate for at least 30 minutes, basting frequently and turning once or twice. Once meat is on the grill, brush often with the marinade.
Makes enough for 4.

GRILLED CHICKEN MARINADE
7 cup water; 4 cup vinegar; 1 cup oil; 1 Tbs butter; 1 Tbs Worcestershire sauce; ½ Tbs paprika

Bring all ingredients to a boiling a large sauce pan. Dip chicken pieces to coat, and use it to baste chicken while on the grill Remaining sauce should be refrigerated. When ready to reuse, heat and follow same directions as above.

SIMPLE GRILLED STEAK MARINADE
1/4 cup olive oil; 1/4 cup soy sauce; 1 tsp lemon pepper seasoning; 1 tsp garlic powder

Mix together. Marinate the meat for two hours or more. Then, cook.

Answer 4

first, use a fork to poke them all over, both sides, deeply.

then depending upon your taste, mix together A1 Sauce, garlic powder, seasoned salt, a bit of cayanne (not too much - this is for the enzymes it contains that will tenderize - likewise garlic powder), and some italian dressing - all to your taste.

put the steaks in a sealed container or in a roasting pan and coat them liberally with the sauce - not covering them, just enough that they lie in it. Refridgerate for at least 2 hours, take out one hour before cooking and turn them twice during that time.

When cooking, start with highest flame, allow bbq to heat up completely and sear for 45 seconds on each side (seals in juices), then lower heat to medium and cook to desired doneness....enjoy

Answer 5

Tough ribeyes? Better buy your meat elsewhere. Sounds like your store is using "Select" instead of "Choice" USDA cuts. Even tho "select" sounds better, i'ts not. IT's tough.

ANYWAY....italian dressing is a godo marinade. The acid will break down meat fibers to tenderize. You can also add a bit of pineapple juice to that (from a can, fresh, whatever) to further enhance the tenderizing.

BTW: When I get a hold of tough ribeyes, I make Beef Stroganoff with them! Cheap ribeyes make the best Stroganoff around!

Answer 6

Use a bottle of Italian dressing for marinading your steaks. Anything that has acid in it will help break down the fibers in the meat. You can use marinades that contain these ingredients, dairy products, lemon juice, vinegar, papaya, ginger, or pineapple juice.

Answer 7

sure, tremendously the no longer basic meats. It breaks down the fat and then I marinate it. It makes a extra fee-effective piece of meat soft. I additionally get exhilaration out of thrashing the heck out of it. stable thank you to take out any tension!

Answer 8

Marinate depends on what kind of flavors you like. Sweet, hot , spicy, or all three. You can purchase packets of marinate, for different kinds of meat. So tell me what kind of flavor you are trying to achieve. I have used Beer, vinegar with herbs and lemon juice. If you are trying to tenderize the meat, use worshester sauce and your spices, and lemon, them grill. It works for me

Answer 9

Both pineapple & kiwi contain enzymes that break down meat. You can top your meat with either fruit but keep an eye on it or your meat will be too "soft" almost reduced to a pastey consistancy.

I use italian salad dressing too.

Answer 10

I like to soak mine in beer, with a few splashes of soy sauce added in, and some garlic. The marinade should be the color of a dark beer, and I let them rest in it overnight. Good luck!