Merrily We Marinade: 6 Simple Recipes

Marinating meat increases the flavor (and fun!) in your food. These six globally inspired recipes help you add a little zip, zing, and “woah” to your beef.

A few things to keep in mind as you ‘nade?

Make sure the meat needs it. Dry-aged steaks are tender and flavorful, and fullblood Wagyu steaks have amazing rich fats—they might not be enhanced by a marinade. Sometimes simple is best when it comes to premium cuts. Do a little research before dousing your meat.

At Slickhorn Ranch, our ranching heritage means we take beef seriously — so we know exactly which cuts benefit from a good marinade.

Marinate for the right amount of time. Dry-aged beef is already suuuuper tender, so it may take less time to marinate—depending on the cut. Start with one to four hours and then check the texture.

Give it a rub down. Remove excess marinade and pat the beef dry before you cook it—especially ones with sugar.

Spicy Thai Marinade

Birds’ eye chilis and fish sauce create a spicy and bold combo with just the right amount of zing.

Ingredients

• ¼ cup fish sauce
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 1 tbsp brown sugar
• 1 tbsp sesame oil
• 2 tbsp chopped fresh cilantro
• 1 tbsp minced garlic
• 1-2 sliced Thai birds’ eye chilies
• 1 tsp grated ginger

Whisk it all up and marinate in the fridge for at least one hour or up to four hours. Longer = spicier. Remove from the marinade and pat dry before cooking.

Classic Worcestershire Marinade

Worcestershire sauce enhances the flavor of dry-aged beef with rich, unpronounceable, savory depth.

Ingredients

• ¼ cup Worcestershire sauce