The Best Steak Marinade
The Best Steak Marinade
Quick & easy steak marinade recipe made of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and fresh herbs.
Prep Time 1 hr 10 mins
Cook Time 10 mins
Total Time 1 hr 20 mins
Course: EntreeCuisine: American Servings: 2 people Calories: 541kcal
Ingredients
- 1/2 cup soy sauce , (120ml)
- 1/3 cup olive oil, (80ml)
- 1/4 cup Worcestershire sauce, (60ml)
- 1/4 cup minced red onion, (40g)
- 2 tablespoons honey, (30ml)
- 2 tablespoons sliced green onions, (10g)
- 1 tablespoon minced garlic
- 2 teaspoons chopped thyme
- 2 teaspoons chopped rosemary
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon red wine vinegar
- 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
Instructions
- 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 small bowl add 1/4 cup of the steak marinade and red wine vinegar, set aside.
- Add steak to 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 ziplock bag.
- Flip steak over and marinate an additional 30 minutes in the refrigerator.
- Remove the steak from the marinade and pat dry with paper towels to remove excess moisture from the surface.
- Discard marinade.
- Cook steaks using the desired cooking method, such as pan sear, reverse sear, or grill.
- Transfer steak to a cutting board and tent with foil for 10 minutes before slicing.
- Pour reserved marinade over the steak or serve on the side.
Notes
The recipe makes 1 cup of marinade. One cup of marinade is needed per 2 pounds of steak. Increase recipe size as needed.
Cooking the Steak:
Depending on the thickness of the meat and method, you will need to adjust the cooking time.
Grill: Preheat grill over high heat (400 to 450ºF). Carefully grease the cooking grid with the oil.
For skirt steak, flank steak, flat iron, New York, Ribeye, sirloin, T-Bone or tenderloin (steaks 3/4 to 1 inch thick): Sear the steaks covered for 3 to 5 minutes on each side, depending on the desired doneness.
Steaks 1 1/2 to 2 inches thick: Sear as directed above and then place on indirect heat side of the grill covered, to finish cooking for 8 to 14 minutes, depending on the desired doneness.
Pan Sear: Heat a large cast iron or stainless steel pan over medium-high heat. Once hot, add 1 tablespoon of oil and allow to heat. Sear steak for 3 to 5 minutes on each side, depending on the desired doneness. This method is best for 3/4 to 1-inch thick steaks.
Reverse Sear: Heat a large cast iron skillet in the oven at 275ºF (135ºC). Place steaks on a rack set in a baking sheet for 15 to 25 minutes, until it reaches 90 to 95ºF (32 to 35ºC) for medium-rare, or 100 to 105ºF (38 to 41ºC) for medium. Transfer skillet to stovetop and heat over high heat. Add 1 tablespoon of oil, once hot, sear the steak for 2 minutes, flip and sear 1 1/2 to 2 minutes, then sear the sides for a total of 2 minutes. This method is best for 1 1/2 to 2-inch thick steaks.
Aim for an internal temperature:
120 to 125ºF (49 to 52ºC) for medium-rare
130 to 135ºF (50 to 57ºC) for medium
140 to 145°F (60 to 63°C) for medium-well
Allow the steaks to rest for 10 minutes to account for an increase in temperature due to carryover cooking.
MAKE IT GLUTEN-FREE: Use tamari or coconut aminos instead of soy sauce.
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