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 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.
Watch the video on how to make Steak and Ale Kensington Club marinade:
Steak and Ale Kensington Club Marinade
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.
Cathy says
Does anyone remember what kind of vinegar dressing they used at the salad bar?
Red wine, balsamic, apple cider?
Christine says
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.
Debbie Dibble says
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.
Joe says
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.
Sam says
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
Stephanie says
That’s a tough request, perhaps one day someone will answer.
Joe says
I asked the cook at the Atlanta location and he told me it was equal parts of soy sauce, burgundy and pineapple juice.
Joyce says
I worked at a Steak and Ale in Pittsburgh and we called it the Prince and the Popper.
It’s amazing!
Cindy K. says
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 says
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 says
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.
Peggy Cardwell says
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.
NANCY says
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 says
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
David sted says
The steak was a top butt steak cut especially for S&A.
Wayners says
Thanks!
Susan Staley says
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.
James says
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
Dena W. says
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!
Patti Bethany says
what can you sub for sherry?
Baltisraul says
Port wine works good also.
Diann Athey says
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
Stephanie says
You know I hear they are coming back in 2016.
Cindy Koenig says
FANTASTIC! JUST TEXAS OR NATIONWIDE???!
Baltisraul says
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.
Stephanie says
That’s awesome. I hope y’all enjoy the recipe. That pineapple juice makes this simply amazing.
Helen de Jesus says
Marinate for how long please
Kuba says
Marinade for how long?
Stephanie says
I like to do this between 4 and 24 hours.