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.
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?
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.
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.
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.
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.
Helen de Jesus
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!