Appears in Cook's Illustrated May/June 2007
Most marinades fail miserably, neither tenderizing meat nor adding much flavor. We found a way to quickly do both: double dipping.
We started with soy sauce to develop a steak marinade recipe that worked. The salt in soy sauce acts much like a brine, helping the meat retain moisture during cooking and making it more tender. But to add more depth of flavor, we needed ad...