The Best Steak Marinade
Yield: 2 people
Calories: 541kcal
Quick and easy steak marinade recipe made of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and fresh herbs.
Ingredients
- ½ cup (120 ml) soy sauce
- ⅓ cup (80 ml) olive oil
- ¼ cup (60 ml) Worcestershire sauce
- ¼ cup (40 g) minced red onion
- 2 tablespoons (30 ml) honey
- 2 tablespoons (10 g) sliced green onions
- 1 tablespoon minced garlic
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon red wine vinegar
- 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
Instructions
- Make the Marinade - In a medium-sized bowl, whisk together soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper. In a separate small bowl, add ¼ cup of the steak marinade and red wine vinegar, and set aside.
- Marinate the Steak - Place the meat in a baking dish or large resealable plastic bag. Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the excess air if using a Ziploc bag. Flip and marinate for an additional 30 minutes in the refrigerator.
- Ready to Cook - Remove the steak from the marinade and pat dry with paper towels to remove excess surface moisture. Discard the marinade. Cook using the desired method (see notes below).
- Rest the Meat - Transfer to a cutting board and tent with foil for 10 minutes before slicing.
- To Serve - Pour reserved marinade over the steak or serve on the side.
Notes
- Recipe Yield: 1 cup of marinade. Use 1 cup per 2 pounds of steak. Increase recipe size as needed.
- Cooking the Steak: Adjust cooking time based on the meat's thickness, desired doneness, and cooking method.
- Grill: Preheat the grill over high heat (400 to 450ºF). Carefully grease the cooking grid with the oil. For steaks 3/4 to 1-inch thick: Sear covered for 3 to 5 minutes on each side. Steaks 1 1/2 to 2-inches thick: Sear as directed above, then place on the indirect side of the grill, covered, to finish cooking for 8 to 14 minutes.
- Pan Sear: Heat a large cast iron or stainless steel pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow it to heat. Sear for 3 to 5 minutes on each side. This method works best for 3/4- to 1-inch-thick steaks.
- Reverse Sear: Heat the oven to 275°F (135ºC). Place a large cast iron skillet in the oven to warm. Also, place the steaks on a wire rack set on a baking sheet and cook for 15 to 25 minutes, until they reach 90 to 95ºF (32 to 35ºC) for medium-rare or 100 to 105ºF (38 to 41ºC) for medium. Transfer the skillet to the stovetop and heat over high heat. Add 1 tablespoon of oil. Once hot, sear the steaks for 2 minutes, flip and sear for 1 1/2 to 2 minutes, then sear the sides for a total of 2 minutes. This method works best for 1 1/2- to 2-inch-thick steaks.
- Aim for an internal temperature: For medium-rare, target 120 to 125ºF (49 to 52ºC). For medium, target 130 to 135ºF (50 to 57ºC). For medium-well, target 140 to 145°F (60 to 63°C).
- Resting Time: Let steaks rest for 10 minutes to account for a temperature increase from carryover cooking.
- Make It Gluten-Free: Use tamari or coconut aminos instead of soy sauce.
Nutrition
Calories: 541kcal | Carbohydrates: 13g | Protein: 52g | Fat: 29g | Saturated Fat: 7g | Cholesterol: 144mg | Sodium: 2197mg | Potassium: 993mg | Sugar: 10g | Vitamin C: 2.1mg | Calcium: 73mg | Iron: 5.3mg
Recipe Link