Should i poke holes in steak to marinate

Stack Overflow for Teams — Collaborate and share knowledge with a private group. Create a free Team What is Teams? Learn more. Do you achieve better results from marinating if you poke holes in the meat beforehand? Ask Question. Asked 5 years, 9 months ago. Active 5 years, 9 months ago. Viewed 24k times. Improve this question. I can't imagine that there would be any reason for doing that - how do you expect the marinade to flow into the meat through poked holes?

The intention would not be to poke all the way through, just deep enough for the juice to go into and 'sit' in the meat. Again, why do you think the juice will go into the meat at all? And if it does, so what? The amount per hole will be in the microliter range. If thats the case, and you can present a compelling answer, then please present your arguments in the form of an answer. So far based on the top rated answer it looks like you'll have to argue against the advice of what looks like to me to be respected culinary chefs albeit they are doing injection via a syringe, and not 'holes' per say.

If you want to discuss further, please open a chat as we all know comments are not for extended discussion. Add a comment. Ideal Marinating Times Different foods require different marinating times, since each has a different density and ability to absorb the marinade. The marinade and food should be placed in a bowl or shallow pan, covered, and placed in the refigerator.

It's better to have the marinade in the meat and not the parts you don't eat! Do not poke holes in meat before marinating. This actually drains out the juices. Don't use very thick marinades, since these don't penetrate the food very well. Be sure to cover the food completely with the marinade. Occasionally turn the food while marinating to ensure a full coat. Marinate Safely Never reuse marinade for a different recipe. Marinades in contact with raw items especially meat can contaminate other foods, possibly causing food poisoning.

If using left over marinade as a baste while grilling, be sure to use the last of the marinade at least several minutes before you're done grilling on both sides to allow it to cook and kill off any harmful bacteria. Never take the steak straight out of the refrigerator and put it into the grill. Just like they do at the restaurants, let the steak sit outside at room temperature for some time before grilling.

If you put it straight into the grill, the meat will stay cold inside and the outsides will get charred. Hence, we strongly recommend that you avoid this mistake. Please bear in your mind that the pan or grill should be screaming hot before you put the steak on it. If not, the blood and juice will escape the meat by the time it gets cooked, giving you a dry and gray piece of meat.

Many people are apprehensive about dousing the steak well with the seasoning because they think they might end up overdoing it. However, this is not true. Please remember to season both sides of the steak properly with freshly ground pepper, sea salt, and kosher salt for optimum flavor. When working on an open flame, you must be careful about searing it fast and moving the meat to the side, or else you may end up with a charred piece. The ideal way of doing this is to sear slightly to lend some color and then move it to a cooler area of grill around the open flame.

We have all committed this sin and repented over dried steak. After you put the steak in a hot pan, allow it to caramelize and flip only once if needed. Winter Fermented Salad. Ethnic mash ups. All times are GMT The time now is PM. Click Here to Login. Member Photos. Members List. Social Groups. Mark Forums Read. Log in. Thread Tools. Poking holes in your meat before marinating this may sound dumb but who knows - - is it a bad idea to poke holes in your meat prior to marinating, so the marinade can get into the meat - initially i would think the the juices would leak out, but what is the difference if you were to cut the meat in half prior to cooking..

Andy M. Posts: Quote: Originally Posted by buckytom poke hole as you will, add marinade, massage the meat, not the cook and draw out as much air as possible to help the marinade get in. Quote: Originally Posted by bknox Sometimes when we have thick steaks I will not only poke holes in it but stuff the holes with peices of garlic.

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