Steak and Ale Kensington Club Marinade

Steak and Ale was a wonderful restaurant chain. They had a delightful steak flavored with their Kensington Club Marinade.

Steak and Ale Kensington Club Marinade steak on a plate

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 that will make meat that is less tender into something much more tender. I like to use this marinade on a ribeye. I think this offers a lot to 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 the 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.

I like to marinate steak overnight. I think you will really enjoy the flavor of this marinade. Pineapple juice adds a wonderful fruity touch to the flavor.

Enjoy this steak? Try these steakhouse favorites:

Longhorn Steakhouse Mac and Cheese
Sauteed Mushrooms
Wedge Salad – This style of salad is popular in many steakhouses.
Outback Steakhouse Baked Potato – make this famous salt-crusted potato at home.

Cooked ribeye steak on a plate

Watch the video on how to make Steak and Ale Kensington Club marinade:

Steak and Ale Kensingston Club Marinade steak on a plate.

Steak and Ale Kensington Club Marinade

You can enjoy the Steak and Ale classic marinade at home.
4.67 from 3 votes
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Course: Main Course
Cuisine: American
Keyword: Steak and Ale Kensington Club Meat Marinade, Steak and Ale Recipes
Servings: 10
Calories: 140kcal

Ingredients

  • 3 1/2 cups pineapple juice
  • 1 cup soy sauce light soy sauce is ok
  • 1 cup red wine
  • 1/2 cup red wine vinegar
  • 3/4 cup sugar
  • 2 tablespoons minced garlic

Instructions

  • 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.

Nutrition

Calories: 140kcal | Carbohydrates: 28g | Protein: 2g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1300mg | Potassium: 184mg | Fiber: 0g | Sugar: 23g | Vitamin C: 8.7mg | Calcium: 20mg | Iron: 1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Anthony

    5 stars
    I’ve cook for steak and sle in Mississippi for 20 years the Club was a great seller
    Thanks for sharing

  2. Terese

    Hi! Does anyone know the recipe or where to purchase the house dressing -original ranch – from steak & ale? It does not taste like the bottle!!! Please help!

  3. Christine

    I used to manage S&A in Addison, TX way back.
    I remember the same as another commenter. Equal parts pineapple juice and wine, but not soy sauce. It was red wine in a big jug just like he said, not sherry. I don’t recall any vinegar, just cheap red wine, pineapple, soy, sugar, garlic. I also remember this was the same marinade as the Hawaiian chicken, which was topped with a grilled pineapple ring, and the Southwest chicken, which was the same chicken topped with melted provolone, shredded cheddar, diced tomatoes and green onions, both served with rice pilaf and steamed broccoli. The brown sugar mentioned was in the Bourbon Street steak. The Kensington club was a top sirloin, marinated a minimum of 24 hours. The Bourbon Street was a NY strip. The Kensington Club was most assuredly NOT a sandwich. So many memories. I miss the squaw bread and the salad bar.

    • Aftab Killedar

      Burgundy wine was used for the sauteed mushrooms and onions
      Chicken and kensington club steak were marinated in pineapple juice, soy sauce, sherry wine, granulated garlic and white pepper.

      • Aftab Killedar

        I worked for SAnd A for 9.5 years as a server and a manager. I posted the recipe earlier

  4. Joe

    I asked the cook at the one I used to visit in Atlanta and he told me it was equal parts of soy sauce, burgundy and pineapple juice.

  5. Sam

    I’ve been trying to duplicate this recipe for many years now and have not been able to do so. I’m only interested in the people who made this recipe at the May & Memorial road S & A restaurant in Oklahoma City in the late 1980’s as I ate there for many years before it’s closing and I will never forget the taste of the Kensington Club Steak.
    From reading all these comments from many different S&A restaurants, I’ve decided there are different recipes out there. I’m only concerned with the one @ May & Memorial in OKC. Can anyone out there put me in touch with the people who made this recipe at that restaurant?
    Regards form one now living in Alaska and needing a great steak recipe,
    Sam , On the Kenai River

  6. Cindy K.

    So excited to hear Steak n Ale may be. back! It was my and my husband’s favorite place to go for a long time, in Houston. Either by the Airport or by The Galleria.. Especially the Kensington Club and the mushrooms!
    Please keep us posted on any openings!

    • Sam

      Cindy, I’m sam from Alaska and looking for the real Kensington Club Recipe that was used in Oklahoma City on May and Memorial. Can you help me please. Been trying to find this recipe for years but with no success.
      Best regards,
      Sam on the Kenai River in Alaska

      • Jon

        Hey Sam I worked at Steak and Ale in the 1980,s down in the south. We marinaded the steak in a creamy Italian dressing. The stores up north used the pineapple soy witch is a great recipe for chicken as well.

  7. Peggy Cardwell

    Marinate for at least 24 hrs…but 48 hrs is even better. I use the marinate for steak and chicken.

    My husband and I were raised on Steak n Ale in the 60’s when they first opened on the Gulf Freeway in Houston. Celebrated many occasions in the Old English surroundings. Our four kiddos loved it just as we did. My son when he was in junior high school asked if he could take me there for mothers day…what a treat he paid for everything with his lawn mowing money. Steak n Ale was very important in our lives. So happy to hear it may come back. If it does…we will be there with bells on.

  8. NANCY

    shuddered = SHUTTERED

    I worked in the prep kitchen at S&A Pgh., and we used Burgundy Wine from a jug. Not sherry like all these copy cat recipes say! And the Kensington Club was NOT a sandwich. It was a big thick steak. I dont remember the cut but it was obviously a sirloin or filet.

    The Hawaiian Chicken was never called that – it was Poachers Pleasure, in keeping with the Olde English theme.

    And yes, I graduated to the front of the house and wore the “wench” costume (low cut top with red plaid mini skirt and black tights).

    • Tony Rello

      Your right it was NOT a sandwhich, we should be insulted!! it was a sirloin steak and a very thick one at that and I know for a fact that original recipie called for BROWN SUGAR….so I would move on because this is not a REAL Kensington Club

    • Susan Staley

      It was a club steak. The same recipe was used for their Hawaiian chicken. I have the recipe that was used in Houston from an employee in the 70s.

  9. James

    I do not know about in Texas tf the Kensington Club was a sandwich but here in GA it was Steak & Ales signature steak I use to frequent there at least once a week I proposed to my wife there and I raised my child on the Kensington Club with a side of Lobster tails with their sauteed mushrooms. This is our 38th anniversary and since I can’t take her there I will bring Steak & Ale to her. Thanks

  10. Dena W.

    We lived in Ft. Worth, Tx and as a kid and as an adult we would go to Steak & Ale for birthdays or other special occasions and this is what I always got! I’m just tickled pink to come across this recipe, thank you so much darlin’! I’m making these ASAP!

  11. Diann Athey

    My husband and I spent many happy hours at the Steak and Ale in Beaumont, Tx., during the 70’s. This was my favorite steak. Now, how about the marinated mushrooms they served on the side. Loved them! Dee Dee

  12. Baltisraul

    My wife was in the business for many years and her first job was at Steak and Ale. When I showed her your post she said copy it down, that’s it. This will now replace Moore’s Marinade in our house. It is so good and is great for grilled chicken.

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