Dairy Does the Trick

• Dairy products, such as yogurt, buttermilk and milk, are commonly used down South to tenderize chicken. Middle Eastern chefs use those same dairy products to tenderize lamb. So it should come as no surprise that dairy tenderizes steaks such as chuck, round and rump steak. Steaks that are already tender such as tenderloin and New York strip only require a marinade for flavor. Sirloin, not as tender as rib-eye but considerably more tender than chuck steak, could use a buttermilk bath, but it's not required. Marinate overnight, then leave the marinade on and grill or roast, or rinse it off and pat the steak dry.

Liquids -- Key Ingredients

• The liquid in a marinade adds flavor. Acid-based liquids include apple cider, rice, balsamic, white or red wine vinegar, as well as fruit juices such as tomato, lime, lemon and to some extent orange. Alcohol liquids include beer, wine and spirits such as rum and tequila. When using a marinade with a high alcohol content, be careful when first setting the steak onto the grill or pan as it could flare up. Pat the steaks dry first.

Energetic Enzymes

• You're probably familiar with that jar of meat tenderizer. You can get the same effect by using fruits, such as pineapple and papaya, that are high in the enzymes necessary to break apart the protein bonds in the steak. Pineapple works because it contains the enzyme bromelain, and papaya, because it contains the enzyme papain. Puree the fruits and marinade the meat for two to four hours. Overnight might be too long for tender steaks, though, so watch the clock to avoid a mushy texture.

Spices and Seasonings

• Marinades aren't complete without flavor. Use your favorite seasonings or choose a south of the border combo of cilantro, onions, red pepper flakes and cumin. Italian flavors of basil, fennel seeds, shallots and garlic work well. Ginger, sesame seeds, scallions, sesame oil, soy sauce and rice wine vinegar add an oriental flair to steak. Other seasonings to choose from include parsley, chives, lemon or orange peel, rosemary and sage. Steak sauce doesn't have to be reserved for after the steak is cooked. Add a splash to the marinade. Do the same with Worcestershire sauce. Both of these, as well as soy sauce, are very salty. Cut back on the salt you might normally add so the steak isn't over salted.