This Kensington Club Steak Marinade is a copycat recipe for those who loved the signature entree served at now-closed Steak and Ale Restaurants.
When Zane and I were young marrieds, our favorite date night was dinner at the wonderful steakhouse Steak and Ale. We always ordered their signature steak, the Kensington Club, which was marinated for three days in oak barrels. When Steak and Ale restaurants closed, we were not only disappointed but also determined to find a way to duplicate the Kensignton Club at home.
After tweaking myriad recipes and taste testing many steaks, we decided that this marinade yields the closest copycat of the Kensington Club. This marinade is a slightly sweet, salty & tangy blend of pineapple juice, wine, soy, and other seasonings. It is not only great on beef but also on chicken and pork.
Cook’s Note: Be sure to marinade steaks at least 24 hours. If you buy and freeze steaks, you can freeze them in the marinade. Once thawed, the steaks will be ready to throw on the grill.
For a celebration or special occasion, I serve these fried appetizer crab claws before the main course. Our favorite sides for the steaks are gourmet Gruyere cheese grits and Ruth’s Chris steakhouse chopped salad. If going all out, we round out the meal with the gluten-free but decadent fallen chocolate soufflé cake. This is truly a meal that is as good as any you’d get at the finest steakhouse!
If you try the steaks I’d love to hear what you think! I predict they’ll become a fave at your house too:-) As always, thanks so much for stopping by. Be blessed, and stay savvy!!!