Knowing how to marinate is key to a successful grilling season. But when it comes to marinating, it's sometimes hard to know what's fact vs. fiction? Is it true that a marinade can tenderize meat? Does marinating longer mean more flavor? Here are some statements about marinating that are commonly believed and some popular myths debunked.

1: If you marinate a steak long enough, it will soak up all the flavor.

No matter how long you marinate a steak, the flavor only penetrates a tiny bit into the meat. You can test this yourself by marinating a steak for a few days and cutting it open. The marinade only reaches about ⅛ inch into the meat because the tightly packed muscle fibers block it. Vacuum sealing or injecting the marinade doesn’t help much either.

Fact: While marinades don’t deeply flavor meat, they do add taste to the surface.

2: Marinades can tenderize tough meat.

Marinades can’t really tenderize meat deeply because they don’t penetrate much. They can soften the surface a bit by breaking down muscle tissue with acids, but if left too long, the meat can become mushy. The strength of the acid and the type of meat affect how long you should marinate it. Yogurt and buttermilk are gentler options for delicate proteins. True tenderization happens through slow cooking or aging.

Fact: Slow-cooking or aging, not marinating, makes meat tender.

3: Marinating is always done before cooking.

Sometimes, a marinade can actually cook the food. Acids in the marinade denature proteins, similar to heat. So, for delicate proteins like fish, a marinade can firm them up, like in ceviche.

Fact: A marinade can replace cooking in some cases.

4: Some marinades can make grilled foods healthier.

This one is true. High-temperature cooking of red meat can create carcinogens, but certain herbs like sage, thyme, rosemary, and mint contain antioxidants that can prevent this. Marinating meat with these herbs can help reduce the formation of harmful compounds.

Fact: Certain marinades can make grilled foods healthier.

5: Marinades add flavor to meat.

Absolutely true! A well-balanced marinade can take a steak or chicken from good to unforgettable. The right mix of citrus, wine, vinegars, spices, and oil can leave a lasting impression on your taste buds, making you crave that flavor long after summer grilling season has ended.

Fact: A good marinade is the key to great grilled meat.

Now that you know what's fact vs fiction, follow these 5 tips to become a marinating master.

Choose the right container: Opt for stainless steel, glass, or plastic vessels for marinating. Avoid aluminum and copper, which can react with acidic ingredients, altering the food's color and taste.
Ensure thorough coating: Make sure your food is completely covered by the marinade. Turn it occasionally to coat all sides evenly. For longer marinating times, cover and refrigerate the food.
Keep watch: If marinating for over an hour, keep an eye out for whitish-gray discoloration, indicating the marinade may be "cooking" the food. If this happens, remove the food promptly
Reserve for basting: If planning to baste while grilling, set aside some marinade before soaking raw meat, poultry, or seafood. This prevents bacterial contamination. Never reuse marinade that has touched raw food without boiling it first
Season with care: Season grilled marinated foods with salt before serving to enhance flavor. As marinades typically contain little salt, adjust seasoning to taste after grilling.

Garlicky Lemon-Herb Marinade

Kathy Kingsley

This is one of my go-to all-purpose marinades that great for steaks, chicken, pork, shrimp, swordfish, potatoes, and vegetables.

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Prep Time 10

Cook Time 0

Course Sauces and condiments

Cuisine American

Ingredients

▢ ⅔ cup olive oil
▢ ⅔ cup fresh lemon juice
▢ 2 Tbs. honey
▢ 6 to 8 garlic cloves, finely chopped
▢ ¼ cup chopped fresh mixed herbs, such as thyme leaves, oregano, or rosemary
▢ ½ tsp. crushed red pepper flakes
▢ Kosher salt and fresh ground black pepper

Instructions

In a medium shallow bowl, whisk together the oil, lemon juice, and honey. Add the garlic, herbs, pepper flakes, 1 tsp. salt, and ½ tsp. black pepper, and stir until blended.
Marinate foods for at least 1 hour at room temperature and up to 4 hours covered and refrigerated.

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