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.
Do you have the recipe for Steak and Ales liver dish they served in their restaurants? I believe it had pineapple in it.
I am sorry I do not have this recipe.
Do you have a Copy for the Steak and Ale Bourbon Street Marinate?
I am sorry I do not have this recipe.
I’ve cook for steak and sle in Mississippi for 20 years the Club was a great seller
Thanks for sharing
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!
The recipe taken from the Steak and Ale Recipe book is as follows:
2 cups Soy Sauce
2 1/2 cups Sherry Wine
7 cups unsweetened pineapple juice
1 cup Red Wine Vinegar
1 1/2 cups Sugar
2 1/4 tsp. Granulated Garlic
The chicken or sirloin should be marinated for 36 hours
Does anyone remember what kind of vinegar dressing they used at the salad bar?
Red wine, balsamic, apple cider?
Red wine
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.
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.
I worked for SAnd A for 9.5 years as a server and a manager. I posted the recipe earlier
I used to be a chef at S & A and you are spot on with the recipe! All these recipes calling for minced garlic are wrong. We DID use powdered garlic. I just cooked some last night! Yummy!
I loved the mushrooms too!
Hey Christine I sure miss you .I Haven’t had such good food since I lived in Dallas. Thanks again for being there and making everyone so happy. I was so sad the day I couldn’t go in. Went to Houstons next door. Just not the same. Thanks again! Charles
I tried this recipe, it may not be the exact, but it is close and it is good. I was wanting the recipe for steak and ale French onion soup. If anyone can help me out.
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.
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
That’s a tough request, perhaps one day someone will answer.
I asked the cook at the Atlanta location and he told me it was equal parts of soy sauce, burgundy and pineapple juice.
I worked at a Steak and Ale in Pittsburgh and we called it the Prince and the Popper.
It’s amazing!
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!
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
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.
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.
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).
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
The steak was a top butt steak cut especially for S&A.
Thanks!
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.
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
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!
what can you sub for sherry?
Port wine works good also.
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
You know I hear they are coming back in 2016.
FANTASTIC! JUST TEXAS OR NATIONWIDE???!
Hi! Wondering if you knew the recipe or where to buy the original ranch dressing from the salad bar? Thank you!
I do not think it is for sale any longer. They have been out of business for more than 10 years now.
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.
That’s awesome. I hope y’all enjoy the recipe. That pineapple juice makes this simply amazing.
Marinate for how long please
Marinade for how long?
I like to do this between 4 and 24 hours.
The sherry wine we used for the hawian chicken and Kensington club was fairbanks sherry wine
Thank you for this!