Reverse Marinading a steak
 

You Should be “Reverse Marinating” Your Steak
It sounds counterintuitive, but in certain cases it really works.
By Eden FaithfullPublished Aug. 9, 2022

We all know how important it is to season and marinate our steaks for that extra punch of flavor. But did you know that in some cases the marinating process can soak your meat, causing it to steam, rather than sear, on the grill?


The loose texture of flank steak makes it a sponge for marinades. While this of course makes for a very flavorful steak, it means that getting that crusty, caramelized sear is near impossible. Any barbecue connoisseur knows that moisture is the enemy of a crisp sear and picture-perfect grill marks. Enter our solution: reverse marinating.


To achieve a smoky, charred crust on our Grilled Flank Steak with Basil Dressing, we season the meat with salt, pepper, and sugar (yes, sugar!) before searing it on the grill. Once it’s cooked, we remove it from the grill, cut it in half lengthwise, and slice it thin, creating lots of surface area for the marinade to coat.

And when it comes to what exactly we’re marinating this flavorful cut with, it's a bold mix of olive oil, basil, lemon, honey, garlic, and pepper.

So, just douse your steak with salad dressing before you eat it? Pass.

Sugar?

That is like adding sugar to spaghetti sauce, Yuck.

You cook your steaks however you want. I have my system figured out, and I think it is just fine.

A good quality steak needs no marinade, IMO. I put some ground salt and pepper on a filet, grill to med rare, and pour just a touch of good, quality olive oil on top before eating - perfect! That's just me, everyone's taste is different!

the only things that should go on steak are salt, pepper and butter.

ew.

Interesting. My understanding of a true marinade is that it's acidic which helps break down the protiens in the meat to make them more tender. At the same time it's adding flavor.
sugar and salt both do similar things, they enhance flavor (a lot like MSG). I wouldn't expect your steak to taste sweet if it's got sugar on it. One issue that I see with the sugar is that it will burn, so I'm not sure how desirable burned sugar is on a steak. In my sear, I want the sear to be dark brown, not black.
True, but "flank steak" is not a regular grilling steak like a ribeye, T-bone, strip. Flank steak is often/usually marinated or cooked in a way different from a ribeye or T-bone.

salt and pepper are good. I don't usually use butter or any fat (other than what comes from the steak). I do usually use garlic powder and/or onion powder.

Yes, that’s the traditional purpose of a marinade.

Sugar has long been added to marinades and spice rubs because it caramelizes when cooked and adds flavor. A cheap shortcut.

If you want to add flavor to a steak after cooking it, use a compound butter. Things like pepper are soluble in oils.