Steak and Ale was a beloved restaurant chain that captured hearts across America from its Dallas origins in the 1960s until its final closure in 2008. Their signature Kensington Club marinade transformed ordinary steaks into extraordinary dining experiences. This legendary marinade recipe recreates that distinctive flavor profile, turning even less tender cuts into restaurant-quality masterpieces with its perfect balance of sweet pineapple and savory elements. Be ready to make a delicious steak tonight.
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Table of Contents
Why This Marinade is Special
Steak and Ale restaurants were remembered fondly for their English manor-inspired decor, which featured dark woods, white walls, and an elegant atmosphere. After visiting their famous unlimited salad bar, diners would settle in for consistently tender and flavorful steaks. The secret was this Kensington Club marinade, which infused incredible flavor and tenderized the meat through the natural enzymes in pineapple juice. Best of all, you do not need any special seasonings to make your Kensington Club Steak, this marinade is enough.
Ingredients
- Pineapple juice – Provides natural enzymes that tenderize meat while adding subtle tropical sweetness
- Soy sauce – Contributes umami depth and saltiness that penetrates the meat
- Dry sherry – Adds complexity and depth of flavor; choose drinking-quality, not cooking wine, you could use a dry white wine if you do not have dry sherry
- Red wine vinegar – Provides acidity that helps break down proteins and brightens flavors
- Sugar – Balances acidity and helps create caramelization during cooking
- Fresh garlic – Adds aromatic pungency and savory depth to the marinade
Instructions for Steak & Ale Marinade
Create the Marinade
- Combine all ingredients in a large mixing bowl: pineapple juice, soy sauce, dry sherry, red wine vinegar, sugar, and minced garlic.
- Whisk thoroughly until the sugar completely dissolves and all ingredients are well incorporated.
Marinate the Meat
- Add up to 5 pounds of meat to the marinade, ensuring all pieces are completely submerged. You can also marinate in a ziploc bag.
- Marinate properly for a minimum of 4 hours, though 24 hours produces the best results for maximum flavor penetration and tenderness.
- Refrigerate while marinating to maintain food safety and allow the flavors to develop slowly.
- Remove and cook as desired, discarding used marinade for food safety.
Best Cuts for This Marinade
- Ribeye Steaks: The marinade enhances this premium cut’s already excellent marbling and flavor.
- Sirloin: The original Kensington Club sandwich used sirloin, making this a historically accurate choice.
- Flank Steak: This tougher cut benefits enormously from the tenderizing properties of the pineapple enzymes.
- Chuck Eye Steaks: An economical choice that becomes remarkably tender with proper marinating.
Cooking Methods After Marinating
- Grilling: High heat sears in flavors while creating beautiful char marks. The sugar in the marinade helps with caramelization.
- Pan-Searing: Use a cast-iron skillet for excellent crust development and even cooking.
- Broiling: Indoor alternative that creates similar results to grilling with proper technique.
Storage & Reheating Instructions
- Refrigerator Storage: Use marinade immediately or store covered for up to 3 days. Once meat has been added, use within 24 hours.
- Reheating Method: For leftover cooked steaks, reheat gently in a low oven (275°F) to avoid overcooking. Add a splash of beef broth to maintain moisture.
- Freezing: Marinated raw steaks freeze well for up to 3 months. Thaw completely before cooking for even results.
Enjoy this steak? Try these steakhouse favorite sides!
- Longhorn Steakhouse Mac and Cheese
- Mushrooms for Steak
- Wedge Salad
- Salt-Crusted Baked Potatoes
- Steakhouse Sweet Potato
- Parmesan Crusted Asparagus
- Texas Roadhouse Rolls
- Lawry’s Creamed Spinach
Favorite Spice Mixes for Beef
Check out more of my copycat steakhouse recipes and the best DIY recipes here on CopyKat.com!
Steak and Ale Kensington Club Marinade
Ingredients
- 3 1/2 cups pineapple juice
- 1 cup soy sauce
- 1 cup sherry
- 1/2 cup red wine vinegar
- 3/4 cup sugar
- 2 tablespoons minced garlic
Instructions
- In a large, nonreactive mixing bowl, combine all the ingredients for the marinade and whisk until the sugar completely dissolves.
To Marinate and Cook Steaks
- Pat steaks completely dry with paper towels and trim any excess fat. Place the steaks in the marinade using a large non-reactive bowl or heavy-duty zip-top bag. Refrigerate for at least 4 hours, but preferably for 12 to 24 hours for best flavor development and tenderness. Turn occasionally to ensure even marinating on all sides.
- Remove the steaks from the refrigerator 30 to 45 minutes before cooking to allow them to come to room temperature. Thoroughly dry the steaks with paper towels to ensure proper searing and prevent steaming. Season lightly with salt and pepper just before cooking, as the marinade already provides significant flavor.
- Preheat a heavy skillet, grill pan, or outdoor grill to medium-high heat. Add the oil and heat until shimmering but not smoking. Sear the first side of the steak for 4 to 5 minutes without moving the steak, allowing caramelization to develop. Flip carefully using tongs and sear the second side for 3 to 4 minutes. Use an instant-read thermometer to check the internal temperature, aiming for 130°F to 135°F for medium-rare.
- Transfer the steaks to a cutting board and tent loosely with foil to maintain warmth while allowing steam to escape. Rest for 5 to 10 minutes to allow the juices to redistribute throughout the meat for optimal tenderness. Slice against the grain at a slight angle and serve immediately while the steaks are still warm.
I have been using this recipe for many years now and wouldn’t change a thing. It makes the most juicy, flavorful, tender steak EVER.
Dearest, thank you for this recipe!
I enjoyed probably over 200 Kinsington Club steaks during the lifetime of Steak and Ale.
I loved everything about these wonderful restaurants, and terrificaly miss having them.
It was written above that the Kinsington Cub was a sandwich. No ma’am, that is incorrect. Maybe it was a misprint.
I also have the recipe for this marinade that was given to me by a former employee of S & A.
The one ingredient that they used in this is MSG which is the same thing as Accent meat tenderizer..
The ingrediants you have listed though, work fine without MSG.
Kingsington Club forever!
You’re exactly right Lawrence. I read the mention of sandwich and was looking to reply when I saw your post. I waited tables at Steak & Ale Wichita, KS and Topeka, KS for four years, ‘79 to ‘82, and I served and ordered hundreds of them in my time there. Not only was the food good and prices reasonable, it was a really fun place to work. The Kensington Club, Hawaiian Chicken and salad bar were highlights. Also, on Fridays and Saturdays they served a prime rib that was as good or better than anywhere in the two cities I worked. Find memories, and I’m going to try this marinate.
Loved the food . Remember the prime rib soup,? There mushrooms were amazing. Should have never gone out of business
The Kensington Club was a marinated sirloin, unlike the ribeye the author chose. The same marinade was also used to make their Hawaiian Chicken. Just marinade chicken breasts for at least 12 hours.
not prince and the popper….was prince and the pauper! loll..(steak and chicken)
I know because I had it many times in Knoxville Tn. We used to go there at least twice a week for food…just a group of friends…loved every minute of it….Great french onion soup too!