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Beef & Steak Marinades
Steak is where most home cooks lose money. They buy an expensive cut, marinate it wrong, and blame the grill.
Thick cuts and thin cuts behave completely differently. Skirt and flank are thin — they absorb acid fast and need 1 to 4 hours maximum. Ribeye and tri-tip are thick — they can handle overnight and benefit from it.
Every recipe here specifies the cut, the timing, and the why — so you stop guessing and start getting consistent results every time the grill comes on.