Too much acid – ruins texture
Marinating too long – leads to mushy meat
Skipping salt – bland results
Cooking straight from fridge – uneven cooking
Not drying steak before cooking – poor browning
Avoid these, and you’re already ahead of most home cooks.
Can You Use This Marinade on Other Proteins?
Absolutely.
Chicken: 2–8 hours
Pork: 4–12 hours
Vegetables: 30–60 minutes
Mushrooms: 15–30 minutes
It’s incredibly versatile.
The Secret to Steakhouse-Level Results at Home
Professional kitchens don’t rely on complicated tricks. They rely on:
Balance
Technique
Quality ingredients
Patience
This marinade delivers balance. The rest is up to you.
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