So I’m marinating a steak. This steak has two siblings, still in the fridge, because I haven’t gotten off my butt to freeze them yet. What happens if you marinate a steak and then freeze it? Because that would save some prep time.
The marinade is beef stock, red wine, Worcester, and Liquid Smoke, plus some chopped onion and garlic and a few herbs, if it matters. I hit upon this particular combo a while back and my husband has informed me that this is THE beef marinade from now on. Even though he doesn’t like wine. I’m allowed to use hickory or mesquite Liquid Smoke. Fortunately for him, I like this marinade too.
Freezing with the marinade should work. Just pack them separately in bags with as little air as possible and freeze.
The only complication with steak is that since the cooking time is so short you really must have them completely thawed - preferably up to room temperature - before cooking.
When I worked for a restaurant supply outfit, several of the chains that we supplied used vacuum sealed, marinated steaks. If you have a seal-a-meal or something similar, I don’t see why you couldn’t do this at home.
I do it all the time. And broil the frozen suckers carefully so they’re bloodrare on the inside and sizzling-burnt on the outside, too. And no issues about forcing out 100% of the air either.