Originally Posted by "Cliff H.":dbxgq68y
Kensington Club was my dad's favorite steak to eat out at Steak and Ale in Beaumont TX.
He tried for years to make one at home that tasted like the one at the resturant. I was happy to sample them for him growing up.
All he could get out of the waiters was that the steaks marinated for 24 hours. He also was told that one of the ingredients was sherry. Whether it was cooking sherry or sherry wine I do not konw.
I would guess sherry wine because of the salt content in cooking sherry.
Thanks for jarring my memory JB.
It was mine too, S&A closed here 15 years ago. Here's 2 recipes I found awhile back:
Steak and Ale Meat Marinade
This is a marinade that can makes beef and or chicken taste great.
3.5 C. Pineapple Juice
1 C. Soy Sauce
1 C. Dry White Wine
1/2 C. Red Wine Vinegar
3/4 C. Sugar
2 tsp. Garlic, minced finePreparation:
Simply mix all together.
You can let the meat sit in here for up to 24 hours.
Kensington Club Steak Marinade
1 cup soy sauce
1/2 cup red wine vinegar
1 tsp. garlic powder
1 cup sherry cooking wine
3/4 cup sugar
3 cup unsweetened pineapple juice
marinade for up to 24 hours in a zip-loc in the fridge.[/quote:dbxgq68y]
I have always been told that pineapple juice will tenderize the meat too much if used as a marinate for several hours.[/quote:dbxgq68y]
Correct, Steak & ale uses a center cut sirloin for the Kensington club. It will hold up on a long marinde time, I marinaded for 2 hours on the countertop using a ribeye. That would = a 6 to 8 hour refrigerator hold time...