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
Daniel, I remember eating that Hawaiian chicken, and it was FAB!!!! I’ll give this a try. So glad you shared this with us!!!!
If you think it tastes good on steak, you should try it on chicken breast. Hawaiian chicken is what they called it when I worked at steak n ale. It was served over rice pilaf and I couldn’t count the number of times I ate it before my shift.
Oh and if you really want it to taste the way it did at the restaurant then you need to marinate it for days. I usually do it at least 5 days in the fridge. Don’t worry, the pineapple juice basically cooks the meat keeping it from spoiling.
Thank you for sharing this, Mike. I loved the pineapple chicken, too. Glad to know that about the wine. I assume white or red would work. Either way, these were the best steaks ever!!!
I can’t speak to all Steak and Ales. I worked at the one on hwy 290 in Houston in the mid 70’s for a couple of years. There were No oak barrels used for marinating steaks. In the walk in cooler, the Kensington clubs were marinated in plastic tubs as was the pineapple chicken ( I don’t remember what it was called ). I don’t remember all the marinade ingredients, but Jug Red, not White, Wine was one of them.
Hi Kathy! Any white wine will work….just grab somethng at the grocery. Since it is marinade, it doesn’t have to be expensive. The marinadee is ss delicious. Hope you enjoy!!
We loved Steak and Ale too, when we were in school in Baton Rouge. What brand of white wine would I purchase for this? I haven’t a clue.
Hi Terri! Thank you so much for sharing this!!! I am glad to know that sherry was used~I’ll edit the recipe accordingly but offer white wine as an option. I miss Steak and Ale……they were literally one of a kind!!!!
Hi! My family went to Steak and Ale all the time when I was little. I still make it all the time. The chef gave my Dad the recipe years ago. No papaya juice. Your Recipe is spot on except they used Sherry instead of white wine :-). They also used MSG but I never use that!
Hi Christine! That is interesting! I’ve never heard this. I don’t even know where to get papaya juice lol! Thanks for sharing this tidbit!!