Post Marinating

Post Marinated 1kg T-bone
Photo: Tim Elwin

Don't ruin meat by pre-marinating. Whilst this is a good option for cheaper cuts, it will ultimately ruin a good piece of meat. Why? Well the meat soaks up the marinade then during the cooking process, renders that flavour throughout the meat smothering the true flavour of the meat, plus it will slightly steam due to the added moisture in the meat which can make it tougher! Post-marinate instead! Super simple and actually takes a lot less time.

The below recipe works with beef, chicken or lamb and is also delicious with prawns and salmon!  


  • Tablespoon of Fresh Ginger, grated or julienned
  • Handful of Fresh Chives, finely chopped
  • 1 Clove of Garlic, Germ removed then thinly sliced or grated
  • 2 Tablespoons of Kikkomans Teriyaki Marinade or
    • 1 Tablespoon of Soy Sauce
    • 1 Teaspoon Mirin or Cooking Sake)
    • ½ Teaspoon Sugar (Optional)
  • A Pinch of Sea Salt Flakes
  • 2-3 tablespoons of Extra Virgin Olive Oil
  • 1 Sexy Piece of ooked meat straight out of oven or off BBQ etc ready for resting
  • 1 sheet of Alfoil

What you will need

  • A knife
  • A shallow small baking dish or reasonably deep plate
  • A spoon


Place all the marinade ingredients into the baking dish and mix together. Place to cooked piece of meat into the baking dish and turn over a few times making sure it is well coated with the marinade. Place fresh herbs etc onto the top of the piece of meat then cover loosely with alfoil. Leave for half the time you cooked the meat... i.e. of you cooked the steak for 10 minutes, rest it for 5 minutes. 

All the juices from the meat will mix with the marinate making a wonderful sauce!

Slice the meat into desired pieces then place back onto the plate (or baking dish) and spoon the wonderful marinade all over the meat. Serve as one dish in the middle of the table for everyone to pick and dunk their meat into!

© Tim Elwin 2011