Steak does not need a deep pool of marinade. It needs even contact, enough room to turn and a container that can move between the kitchen counter and the grill without leaking.
A BBQ prep tub for marinating steak works best when the cuts sit in roughly one layer. The 8L locking-lid prep tub is a practical size for two large steaks or several smaller cuts, with a flat base that is easier to use than a narrow bowl.
Check the fit before adding meat
- Measure the longest steak and confirm that it can lie flat without bending around the tub walls.
- Leave enough height for the lid to close above the meat and marinade.
- Keep raw steak separate from vegetables and use a clean bag for the unopened seasoning packet.
A clean steak-marinating routine
- Mix the marinade in the tub before putting in any meat.
- Place the steaks in a shallow layer and turn each one until coated.
- Close the drain plug and lock the lid before moving the tub to the refrigerator.
- Use clean tongs at the grill and wash the tub, lid and work surface after handling raw beef.
Use 8L for two people or a small steak dinner. Choose 16L when the cuts are unusually long or when several portions need to stay flat. Do not stack meat tightly just to fit a smaller tub.
More contact, less mess
A shallow tub keeps the marinade close to the meat and makes turning easier. The lid and closed drain are what turn that controlled preparation space into a safe container for chilling and transport.
Continue this guide
For the next part of the setup, read Marinating Chicken in a BBQ Prep Tub With a Locking Lid and Separating Raw Meat and Vegetables at a BBQ.
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