Most of us have marinated a protein before grilling it, but did you know you can also marinate proteins after cooking? That’s right: dousing a just-grilled protein in a flavorful marinade can infuse it with just as much flavor as it would have if that protein had soaked in the same marinade for hours before cooking. Sometimes even more.
I’m not suggesting that marinating before grilling is bad. It’s a great technique and can produce amazing flavor. But marinating after grilling (sometimes called reverse marinating) brings some serious benefits, and in some cases, it may give you better results. Here are 3 reasons you should consider using it.
It Brings Extra Flavor & Moisture
When a protein cooks, the muscles in the protein contract, expelling moisture; however, when meat is removed from the heat, its proteins relax and are primed to take in moisture again. Reverse marinating takes advantage of this scientific reality: By introducing a flavorful liquid as soon as it’s done cooking, you’re setting up the meat to receive as much of that moisture and flavor as possible—and retain it. The result? Meat that’s incredibly juicy and full of flavor.
It Preserves The Fresh Flavors In the Marinade
Heat transforms anything it touches, from the protein itself to the aromatics, acid, and sugar contained in its marinade. When a protein is marinated and then cooked, the flavors in that marinade are modified. Sugars caramelize (more on that below!). Herbs and citrus lose some of their fresh potency and zingy brightness. While this can certainly lead to delicious results, there may be times when you might want to retain the freshness of a marinade's ingredients—such as when there is fresh citrus or soft herbs present. In those cases, reverse marinating is the perfect solution.
It Protects The Protein From Too Much Char
Most marinades have a little sugar to balance out acidic or salty ingredients and promote caramelization. Some caramelization is helpful—it enhances the meat’s visual appearance and brings another dimension of flavor—but there is such a thing as too much, and in some cases, that sugar might lead to the protein actually burning before it’s cooked. In the cases of high-sugar marinades, using a reverse marinade prevents that from becoming an issue.
How To Reverse Marinade
Ready to try a reverse marinade? The process is pretty simple. You can use any marinade recipe that you would use in a typical marinate-before-grilling situation. Be sure to season the protein well with salt (1 tsp. kosher salt per pound of meat is my go-to) before cooking, and once the meat comes off the grill, transfer it immediately to a large clean baking dish or a platter with a substantial lip. Pour the marinade over top and let the protein sit in it for about 10 minutes, soaking up the flavors as it rests. I like to flip the protein a few times during this resting period to make sure both sides of the meat get even treatment.
You might worry that the meat will “get cold” during this resting time—but don’t panic. Most pieces of meat, whether it’s flank steak, chicken breast, or pork chops, need to rest for at least 5 minutes after cooking so the muscle fibers in the meat can relax, and consequently hold on to more juice. A few extra minutes past this won’t result in stone-cold meat. I promise.
When you’re ready to eat, I recommend serving the marinade alongside protein. Think of it like a bonus sauce or dressing. That’s the other perk of the reverse marinade: Unlike a traditional marinade which has to be thrown away after sitting with the raw meat, this one will be totally safe to eat!
