Steak and Ale Kensington Club Steak Marinade Recipe - CopyKat Recipes (2024)

Home » From Fast Food to Fine Dining: Copycat Restaurant Recipes for Every Taste! » Steak and Ale Kensington Club Marinade

by Stephanie Manley, Last Updated 51 Comments

Jump to Recipe Jump to Video Print Recipe

Steak and Ale was a wonderful restaurant chain. They had a delightful steak flavored with their Kensington Club Marinade.

Steak and Ale was a popular restaurant chain from the 1960s when it started in Dallas, Texas. It shuddered its last doors in 2008 when this chain filed for bankruptcy.

These steak restaurants are remembered fondly. The decor reminded you of an English manor. Dark woods, white walls, and plus decor. After your trip to the unlimited salad bar, you could settle in for a delicious steak.

The Kensington Club was a sandwich that was made with sirloin and this wonderful marinade. This marinade will make meat that is less tender into something much more tender.

I like to use this marinade on a ribeye. I think it infuses a lot of flavors into a great tasting piece of meat.

This Steak and Ale Kensington Club marinade recipe requires you to buy sherry. Sherry is a fortified wine that is excellent for cooking.

Make sure you buy dry sherry. It comes sweet and dry. Also, buy the type of sherry you drink, not the cooking wine.

Any wine that refers to itself as a “cooking wine” should simply be avoided. If you won’t drink it, don’t cook with it. Life is too short for bad wine.

Table of Contents

How to Make Kensington Club Steak Marinade

Here’s a list of the ingredients you need:

  • Pineapple juice
  • Soy sauce
  • Dry sherry
  • Red wine vinegar
  • Sugar
  • Garlic

Simply combine all ingredients. That’s it!

I like to marinate steak overnight. I think you will really enjoy the flavor of this marinade. Pineapple juice adds a wonderful fruity touch.

Enjoy this steak? Try these steakhouse favorites!

  • Longhorn Steakhouse Mac and Cheese
  • Mushrooms for Steak
  • Wedge Salad
  • Salt Crusted Baked Potatoes
  • Steakhouse Sweet Potato
  • Parmesan Crusted Asparagus
  • Texas Roadhouse Rolls
  • Lawry’s Creamed Spinach

Favorite Spice Mixes for Beef

  • Tumbleweed Spice Mix
  • Cajun Spice Mix
  • Salt Free Taco Seasoning
  • 2 Alarm Chili Mix

Be sure to check out more of my copycat steakhouse recipes and the best DIY recipes here on CopyKat.com!

Steak and Ale Kensington Club Marinade

You can enjoy the Steak and Ale classic marinade at home.

4.94 from 15 votes

Print Pin Rate Add to Collection

Course: Main Course

Cuisine: American

Keyword: Steak and Ale Kensington Club Meat Marinade, Steak and Ale Recipes

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 10

Calories: 140kcal

Author: Stephanie Manley

Ingredients

  • 3 1/2 cups pineapple juice
  • 1 cup soy sauce light soy sauce is ok
  • 1 cup sherry you may use red wine
  • 1/2 cup red wine vinegar
  • 3/4 cup sugar
  • 2 tablespoons minced garlic

Instructions

  • Combine all ingredients in a large bowl. Add up to five pounds of meat to the marinade. Ideally allow meat to marinade for 4 hours at a minimum. Up to 24 hours is best.

Video

Nutrition

Calories: 140kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1300mg | Potassium: 184mg | Fiber: 0g | Sugar: 23g | Vitamin C: 8.7mg | Calcium: 20mg | Iron: 1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

REVEALED: Copycat Secrets for 2023

free email bonus

Yes, you CAN make it at home!I'll show you how.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Previous Post: « Sriracha Honey Glazed Leg Quarters

Next Post: McDonald’s Tartar Sauce »

Reader Interactions

Comments

  1. Kathy

    Steak and Ale Kensington Club Steak Marinade Recipe - CopyKat Recipes (4)
    I have been using this recipe for many years now and wouldn’t change a thing. It makes the most juicy, flavorful, tender steak EVER.

    Reply

  2. Lawrence G Allen

    Steak and Ale Kensington Club Steak Marinade Recipe - CopyKat Recipes (5)
    Dearest, thank you for this recipe!
    I enjoyed probably over 200 Kinsington Club steaks during the lifetime of Steak and Ale.
    I loved everything about these wonderful restaurants, and terrificaly miss having them.
    It was written above that the Kinsington Cub was a sandwich. No ma’am, that is incorrect. Maybe it was a misprint.
    I also have the recipe for this marinade that was given to me by a former employee of S & A.
    The one ingredient that they used in this is MSG which is the same thing as Accent meat tenderizer..
    The ingrediants you have listed though, work fine without MSG.
    Kingsington Club forever!

    Reply

    • Jeff Griffith

      You’re exactly right Lawrence. I read the mention of sandwich and was looking to reply when I saw your post. I waited tables at Steak & Ale Wichita, KS and Topeka, KS for four years, ‘79 to ‘82, and I served and ordered hundreds of them in my time there. Not only was the food good and prices reasonable, it was a really fun place to work. The Kensington Club, Hawaiian Chicken and salad bar were highlights. Also, on Fridays and Saturdays they served a prime rib that was as good or better than anywhere in the two cities I worked. Find memories, and I’m going to try this marinate.

      Reply

  3. James Truett

    Loved the food . Remember the prime rib soup,? There mushrooms were amazing. Should have never gone out of business

    Reply

  4. Nick

    The Kensington Club was a marinated sirloin, unlike the ribeye the author chose. The same marinade was also used to make their Hawaiian Chicken. Just marinade chicken breasts for at least 12 hours.

    Reply

  5. Pat

    not prince and the popper….was prince and the pauper! loll..(steak and chicken)
    I know because I had it many times in Knoxville Tn. We used to go there at least twice a week for food…just a group of friends…loved every minute of it….Great french onion soup too!

    Reply

« Older Comments

Leave a Reply

Steak and Ale Kensington Club Steak Marinade Recipe - CopyKat Recipes (2024)

FAQs

What steak is best to marinade? ›

Generally, cheaper cuts are the ones that can benefit from a good steak marinade. Skirt steak, hanger steak, flank steak, and chuck are a few options that work well with a marinade. As these steaks soak in the marinade, the acids in the marinade go to work breaking down fibers and tenderizing the meat.

Why marinate steak? ›

Marinating seasons the meat, primarily via salt. Marinating sometimes enhances the exterior of meat by promoting browning. Marinating keeps (or makes) meat tender when cooked. Marinating flavors meat via aromatics, spices, or other ingredients.

How to pan sear a marinated steak? ›

Once the pan is hot, carefully place the marinated steak in the pan. Sear the steak for 3-4 minutes on each side, without moving it, to develop a beautiful crust.

What not to marinate steak with? ›

Too much salt

No salt can render food almost inedible, too much salt and you have the same result. In a marinade, it is better to err on the side of little to no salt. Salt pulls moisture out of flesh so you could wind up with a tough and dry piece of meat.

What tenderizes steak the most? ›

Most cuts of steak benefit from being salted up to an hour in advance of cooking, but especially tougher cuts. In addition to seasoning the steaks, salt helps break down proteins and make the meat more tender. Liberally salt the steaks up to an hour before cooking, then proceed according to your recipe.

Should you marinate steak with butter or oil? ›

Start your marinade with oil

Your marinade should be at least 1/2 oil. The oil helps emulsify the marinade into a thick sauce that coats the meat. It's also a flavor-carrier. And having a coating of an oil-based sauce on your steak before you grill it will help it cook better and more evenly.

What seasoning tenderizes steak? ›

The second method to tenderize steak is salt brining. For this, it is suggested that you use sea salt, but any salt will work. On either a cutting board or some other cleanable surface, lay down a healthy bed of salt the size of your steak. Place the steak on top, and completely cover it with salt.

What does vinegar do to steak in a marinade? ›

Balsamic vinegar is a good marinade for red meats because it helps to tenderize them. The acid in the vinegar helps to break down some of the protein and fat in the beef, which makes it softer. The balsamic vinegar also adds a sweet flavor while tenderizing, without having to add any sugar.

What are the three main ingredients when marinating? ›

A typical marinade is made up of three essential components: an acid (such as vinegar, wine, or citrus), an oil (such as olive oil or sesame oil), and a flavouring agent (such as herbs and spices). These elements work together to transform the taste and texture of your dish in different ways.

What is the basic marinade formula? ›

Marinades are usually 2 parts oil to 1 part acid (something like wine, lemon juice or vinegar), and some salt. Add to this mixture any herbs or flavouring you like—we like using thyme, rosemary and garlic.

Should I marinate steak in the fridge? ›

Always marinate meat and poultry in the refrigerator, and boil the used marinade if you want to brush it on the meat or poultry while it's grilling.

Should you wipe off marinade before searing? ›

Gently Patting Marinated Meat Dry Helps You Get A Good Sear

The problem with excess moisture is that it tends to steam the meat's outer edge, turning it gray but not creating that Maillard browning that leads to a good sear. Patting it dry thus gets around this issue because you're wicking away the excess moisture.

Do you wipe marinade off steak before cooking? ›

Remove Marinade Before Cooking: To prevent flare-ups on the grill and ensure properly browned meat when sautéing or stir-frying, wipe off most of the excess marinade before cooking. Keep just a little marinade on the meat surface to maximize flavor.

What kind of meat to marinade? ›

Not only does marinating meat enhance your dish's flavor, but it brings out the full flavor of the meat as well. Whether it be a chuck steak, steak tips, pork ribs, beef ribs, or a pork roast, we've got the recipe for you, from bold and tangy to sweet and savory or zesty and spicy.

What meat type would you use for marinating? ›

Chicken, beef, pork and seafood would be my choices for such a simple marinade. Personally, I'd add some ginger, garlic, green onion and chili to the marinade. Any of the meats I listed would benefit from the addition of those flavors, as well as most fish and shrimp.

What meats should be marinated? ›

“ Marinated grilled meat is a feast in itself. With the right ingredients and a few tricks, you can intensify meat's taste and make it particularly spicy and aromatic – whether it's beef, chicken, lamb, or pork.

Top Articles
Latest Posts
Article information

Author: Van Hayes

Last Updated:

Views: 5777

Rating: 4.6 / 5 (66 voted)

Reviews: 81% of readers found this page helpful

Author information

Name: Van Hayes

Birthday: 1994-06-07

Address: 2004 Kling Rapid, New Destiny, MT 64658-2367

Phone: +512425013758

Job: National Farming Director

Hobby: Reading, Polo, Genealogy, amateur radio, Scouting, Stand-up comedy, Cryptography

Introduction: My name is Van Hayes, I am a thankful, friendly, smiling, calm, powerful, fine, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.