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What is the Best Steak Marinade? | Sorted Food

Sorted Food

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Should you actually be marinating your steak in Coca-Cola, Pickle Juice, or... Baked Beans?!

Today, Chef Kush and Jamie are putting 20 wildly different steak marinades to the ultimate test to find out what actually works, and what is just internet hype. From viral trends to traditional global classics, they are breaking down the actual science of acidification, enzymatic tenderisation, and flavour enhancement!

We taste-test our way through the good, the bad, and the completely ridiculous to crown the ultimate winner.

0:00 Intro
00:21 Viral Marinades
1:12 How Marinades Work
4:56 Tasting 1-5
8:38 Community Suggested Marinades
11:01 Tasting 6-10
14:24 Classic Marinades
17:47 Tasting 11-15
20:27 Experimental Marinades
23:13 Tasting 16-20
26:50 Final Winner

Check out these guys for great steak content:
@gugafoods
@maxthemeatguy
@thesteaklad
@andy_cooks

#SortedFood #SteakMarinade #ChefVsNormal #FoodScience #SteakRecipe #TasteTest

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20 Comments

@MamaDeb62 1 month ago

Can you do a chicken and a salmon/Tuna/fish one. I have a few go-to ones but would love some new ones. Due to high cholesterol, I eat more chicken & fish than beef. Thank you.

@kirstyj4 1 month ago

A Kush video is always educational and slightly bonkers but this is next level! Thank you guys!

@quietjoe 1 month ago

Now we're talking! Kush and Jamie. Actual cooking. Almost half an hour. This is what Sorted should be.

@JamesStarbullet 1 month ago

The Bourbon one was crazy cause like no one does just bourbon. They add brown sugar, honey, garlic and salt and cut it with water. As an American I've never seen someone submerge a whole steak in just bourbon that's crazy,

@MakarrayYT 1 month ago

Every soda marinade I've ever seen that's even halfway popular is Dr. Pepper because it has aromatic herbs rather than just sweet citrus of coke.

@thomasedwards6641 1 month ago

Would love a sequel where they try to improve some of the failed ones or just more marinades.

@kirstenpaff8946 1 month ago

I think the reason a lot of the American inspired ones didn't work is that they were not meant to be used the way they were in this video. Coke lends itself to slow cooks like braised brisket. Coffee, cocoa, and bourbon are ingredients in marinades and rubs, but never the only ingredient. They are usually mixed with sugar, salt, and spices. This is also probably a case where the preferred cooking method is a low and slow barbeque, rather than a fast sear.

@Mryodamiles 1 month ago (edited)

3:12 FYI, that is shio (salt) koji and not just normal koji which is moldy rice. The salt and alcohol in shio koji is going to inhibit much of the koji activity and allow it to be more shelf stable.

@MelindaRohdy 1 month ago (edited)

Kush is right about the honey curing the steak. Black Forest Ham from Germany is cured for several weeks in vats of honey before being smoked.

@prct6768 1 month ago

I imagine a bunch of the sweet options that didn't really work, but also didn't NOT work, like the honey, would have probably REALLY benefited from just adding a good amount of salt.

@Spider2point0 1 month ago

Yeah, bourbon marinades here in the US aren't typically just bourbon, there's usually other ingredients added for sweetness and flavor like brown sugar and honey, garlic, that sort of thing. Just bourbon is going to get you exactly what you got, an unpleasant rum-cake of steaks, lol.

@Taheera.mamu_meals 1 month ago

Can we just applaud the amount of preproduction work that went into this video? I know that they do such work for every video, but this one in particular, I kept thinking of how much coordination it would be to research each marinade, and then to coordinate which had to be done ahead of time, etc.

@stvbuys 1 month ago

Anyone else notice that pretty much all of the wet submerged steaks they mostly didn’t like, and the ones that were just surface layer rubbed on they mostly did like? So basically don’t soak your steak is the biggest takeaway.

@anthonypants9182 1 month ago

I would love a follow up video of Kush taking things further with the koji and showing off some of his favourite marinades. And also, what marinades to use on what cut/animal and when

@elphive42 1 month ago (edited)

So, you didn’t cook with the bourbon marinade quite right. Generally, bourbon is reduced in American cuisine to a syrup as a component with a barbeque-style sauce, cooking off a good amount of the alcohol in the process.

This is also true of cola when it’s used in American cuisine - it’s generally reduced down to thicken.

@Aendrix 1 month ago

I hope the actual captions are here to stay again :) thanks for the effort

@maggielucy81 1 month ago

As an Aussie never heard Lemon Myrtle on steak, baking yes, chicken yes, fish, but not steak.

@Xrispy82 1 month ago

As an Aussie, ive not seen lemon myrtle used on steak, on chicken and in pavlova I have though. Personally though, I've made up my own dry spice rub that is (in my families and my opinion) is utterly amazing and works on either Pork, Chicken or Beef.