Steak marinade can make a huge difference in taste for those looking for the best out of their steak. Steak marinade, as well as for any other meat, breaks down fibers to tenderize the meat. Some steaks benefit from a steak marinade more, depending on your cut to reach the tenderness you desire. A few of those cuts are listed here:

Ribeye Steak: The rib eye or ribeye cut is a beef steak from the beef rib. Cut into steaks, the ribeye is very popular selection for the grill. This cut is known to be fattier or "marbled" which makes the ribeye steak tender and flavorful.

Filet Steak: The fillet has to be the most tender cut of beef available, a very popular choice, and one of the most expensive. It is expensive because no more than 4-6 pounds of filet can be cut from each cow.

T-Bone Steak: This steak contains meat from two cuts of beef, the short loin and the tenderloin. T-bone steaks are known as one of the higher quality steaks.

Sirloin Steak: This steak is divided into layers. The top sirloin is the most popular and is known as "top sirloin" when buying from a store. The second layer is more plentiful and is less tender. This is usually what is bought at a restaurant. The bottom sirloin in turn connects to the sirloin tip roast, which is generally considered to be a good, if somewhat tough, roast.

Steak marinade can also be harmful to the process if not done at the right temperature. Marinade reduces the meats ability to hold juices, resulting in fluid loss, which then results in dry meat. Enzymes are heat activated at levels between 140 and 175 degrees, and deactivated at boiling point. It serves no purpose to let meat marinade at room temperature. To avoid this, refrigeration is recommended. Place meat in a heavy zip-top bag with the air squeezed out and turn it often to be sure all surfaces benefit from the marinade.

Soaking a piece of meat in steak marinade will only penetrate so far into the surface of the meat. You could end up with a mushy exterior and an unaffected center. To solve this simply puncture the meat for the steak marinade to penetrate the meat, which will give an even result.