Steak and Ale was a wonderful restaurant chain. They had a delightful steak flavored with their Kensington Club Marinade.
Steak and Ale was a popular restaurant chain from the 1960s when it started in Dallas, Texas. It shuddered its last doors in 2008 when this chain filed for bankruptcy.
These steak restaurants are remembered fondly. The decor reminded you of an English manor. Dark woods, white walls, and plus decor. After your trip to the unlimited salad bar, you could settle in for a delicious steak.
The Kensington Club was a sandwich that was made with sirloin and this wonderful marinade. This marinade will make meat that is less tender into something much more tender.
I like to use this marinade on a ribeye. I think it infuses a lot of flavors into a great tasting piece of meat.
This Steak and Ale Kensington Club marinade recipe requires you to buy sherry. Sherry is a fortified wine that is excellent for cooking.
Make sure you buy dry sherry. It comes sweet and dry. Also, buy the type of sherry you drink, not the cooking wine.
Any wine that refers to itself as a “cooking wine” should simply be avoided. If you won’t drink it, don’t cook with it. Life is too short for bad wine.
How to Make Kensington Club Steak Marinade
Here’s a list of the ingredients you need:
- Pineapple juice
- Soy sauce
- Dry sherry
- Red wine vinegar
Simply combine all ingredients. That’s it!
I like to marinate steak overnight. I think you will really enjoy the flavor of this marinade. Pineapple juice adds a wonderful fruity touch.
Enjoy this steak? Try these steakhouse favorites!
- 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
Be sure to check out more of my copycat steakhouse recipes and the best DIY recipes here on CopyKat.com!
Steak and Ale Kensington Club Marinade
- 3 1/2 cups pineapple juice
- 1 cup soy sauce light soy sauce is ok
- 1 cup sherry you may use red wine
- 1/2 cup red wine vinegar
- 3/4 cup sugar
- 2 tablespoons minced garlic
- Combine all ingredients in a large bowl. Add up to five pounds of meat to the marinade. Ideally allow meat to marinade for 4 hours at a minimum. Up to 24 hours is best.
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.
Lawrence G Allen
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!
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!