This Kensington Club Steak Marinade Recipe Will Bring You Back to Memory Lane
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 still in the early stage of our marriage, 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.
How to Make Kensington Club Steak Marinade
Is it similar to the original Kensington Club Steak Marinade?
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 marinate steaks for 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 souffle cake. This is truly a meal that is as good as any you’d get at the finest steakhouse!
Does marinade make steak tender?
Absolutely! Marinades, when used wisely, can tenderize meat, increase moisture, and enhance flavor, making tough portions of meat much more appetizing.
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!!!
Kensington Club Steak Marinade
A Polynesian marinade flavored with pineapple, soy, wine & special seasonings that is great on beef, chicken and pork.
Ingredients
- 4-5 steaks (we love filet mignon)
- 1 3/4 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 cup dry white wine
- 1/4 cup red wine vinegar
- 1/4 cup + 2 TB sugar
- 1/2 tsp garlic powder
Instructions
- Combine all marinade ingredients.
- Mix until well combined and seasonings dissolved into the liquid.
- Place meat in Ziploc bag; pour marinade over.
- Marinade all day or overnight, turning occasionally.
- Grill meat according to the desired doneness.
Nutrition Information
Serving Size 1Amount Per Serving Calories 660Total Fat 4gSaturated Fat 2gCholesterol 60mgSodium 9356mgCarbohydrates 104gSugar 99gProtein 30g
I heard the original recipe for the Kensington Club had papaya juice too.
Hi Paul, what interesting information!!! And absolutely feel free to share as much as you like. Can’t wait!!
Hello Jamie, I happened upon this site looking for some old S & A recipies. I worked there for 3 years back in 1984 – 87. I did everything back of the house dishwasher, prep and line cook. It was a great place to eat and had a solid reputation in our town. It was also a good place to work as far the industry. The company was owned by Pillsburry at the time and pay was above average and had good health insurance . I have a few other interesting things to tell and I have something I believe you would love to see ( remove all doubt about marinade ). I’m not sure if this is still an active post, if it is, I’d love to share this info with you.
Hi Sam, I am SO glad to hear that there is a still functioning Steak and Ale! I only wish it were closer to me haha. If I ever make my way to Springfield, that will be on my must-visit list. Thanks so much for taking time to share!!!
Hi Jamie,
There is a restaurant in Springfield, Missouri called Jimm’s (with two m’s) that’s. An old Steak and Ale location that still functions as a Steak and Ale. I waited tables at S&A during law school, many years ago. All of my fun memories came flooding back when we walked in the place.
My college-aged son was looking for a marinade and I introduced him to the K Club. Loved it. Thanks for posting and thanks to the changes suggested by the cook.
Hi Paul! I am eager to hear your opinion of my version! Please let me hear back!!
I share your fond memories of the Kensington Club steak. My favorite too. I will try your version and thank you!!
Wow, this information is absolutely priceless! You are the true expert on what S & A really did, so thank you SO much for sharing all your insider info with us!!!!
Can’t believe the butter didn’t have honey; it tasted like it did (and many rumors said that it did). Good to know!
Cooking sherry is actually a less expensive option, so I’ll be using that from now on!
The Burgundy mushrooms were to die for. If you ever come across a recipe that comes close, I would so love to have it.
I miss Steak & Ale. It was one of a kind. Thank you for sharing all of this!!!!
I was cook at S&A 40 years ago . My memory is not perfect but let me correct few things posted here.
First, the recipe posted is very close to the recipe we used. Instead of white wine we used cooking sherry wine but you get the same result. Second we used brown sugar but the difference is very slight. The posted recipe is great for steaks, chicken breast, duck and especially pork. I ve used the recipe from S&A to wow at dinner parties and cookouts for 40 years…classic.
Someone said that S&A used honey butter…sorry it was just whipped, creamed butter.
My favorite special recipe from S&A was the burgundy sauteed mushrooms. As a cook in the kitchen we had a few menu hacks that would blow your minds.
S&A was a fantastic place to work. For those who don’t know it Steak & Ale was a major milestone in the US restaurant industry the peeps who created S&A foods with Norman Brinker changed American dining and ended up creating brands like Olive Garden, Bennigans, etc etc too many to remember
Happy to share the best from the “good ole days” Bob!!! Hope you enjoy!!!!