5
Steak
Cuts You Should Never Be Marinating
Ribeye:
With its high fat content and rich marbling, ribeye is naturally flavorful and tender, making marinating unnecessary.
Filet Mignon:
Known for its tenderness, filet mignon doesn’t need marination and can lose its delicate texture when soaked in marinades.
New York Strip:
This cut already has great beefy flavor and a firm texture, so a marinade can overpower its natural taste
Porterhouse:
As a combination of filet and strip steak, porterhouse benefits from simple seasoning, not marination.
T-Bone:
Like the porterhouse, the T-bone includes tender cuts that are best with a basic salt and pepper rub rather than marinating.
Top Sirloin:
Lean but still flavorful, top sirloin holds up well on its own and doesn’t require a marinade to tenderize.
Tomahawk Steak:
This large, bone-in ribeye cut is already packed with flavor from its marbling, making marination unnecessary.
Flat Iron Steak:
Although this cut is leaner, it’s naturally tender and flavorful, meaning a marinade isn’t needed to enhance it.
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