This fundamental steak marinade recipe is the BEST, and it’ll speedy upload lots of taste to any cut of beef! The combination is a mix of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and recent herbs.
New York Strip steak marinating in a dish
A juicy steak can all of a sudden make your mouth water. It’s a meal that’s fundamental to train and chefs in minutes. An fundamental steak marinade can upload an thrilling dimension and improve the taste to most cuts of beef. The proper combination of key foods like salt, oil, acid, sweeteners, and aromatics can take the style to the subsequent level.
This marinade recipe is a mix of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, salt, pepper, rosemary, and thyme. Each component performs an principal function to make every one chunk of steak extra tasty and tender! You can cook dinner the steaks by grilling, broiling, or pan searing for the final experience.
How a Steak Marinade Increases Flavor
Steak marinade combination in a white bowl with a whisk
The advantages of a marinade are two-fold; broaden taste and tenderness. To maximize the style portion, I chose precise foods that bump up the taste level.
Fat: Olive oil solubilizes fat-soluble taste compounds from rosemary, thyme, and black pepper. The oil flavors the floor and facilitates the foods stick.
Infused Flavors: Water soluble compounds like salt, soy sauce, onions, and garlic.
Glutamates: Soy sauce, garlic, and onions supply distinctive umami flavors.
Sweetener: A small quantity of honey balances the salt and facilitates to inspire sooner browning.
Acid: Worchestire sauce is a customary condiment, primarily composed of distilled white vinegar and various umami inducing flavors. A smaller ratio of acid is used simply because of the fact marinating too lengthy can trigger the floor of the meat to develop into mushy and dry, rather of tender.
Marinating Steak Makes it More Tender
Pouring marinade over steak in a baking dish
Steaks range within the degree of toughness of texture founded mostly at the location, and lastly the cut of meat. You virtually by no means see filet mignon marinated as the muscle fibers aren’t as actively used, yielding tender and tender items which are fundamental to eat.
On the various hand, marinating a flank steak that has extra coarse muscle fibers has benefits. Also, thicker 1 1/2-inch and extra huge steaks like ribeye or New York strip are vast candidates for a marinade so as to feature layers of flavor.
Salt makes steak juicy
The greatest approach to tenderize a steak is so as to feature salt. It purposes identical to a brine, permitting the salty marinade to infuse into the meat by way of osmosis. According to America’s Test Kitchen, salt does 4 things:
Loosens the meats muscle fibers making it simpler to eat.
Protein molecules within the meat restructure and create gaps that fill with water.
Dissolves a few muscle proteins and turns into sponge-like, grabbing moisture.
Naturally enhances and seasons meat.
The last outcome is a extra juicy, seasoned steak!
How lengthy to marinate a steak
Comparison of NULL New York Strip steaks with various marinating times
It typically appears that the longer the marination time, the better. Right? Wrong! It’s all about balancing taste and moisture. And the truth is, the flavors from the marinade can’t get proper into the heart of the meat. However, sodium glutamates and salt cross quite far. I’ve discovered that a minimal of 30 minutes and optimally 1 hour is simply sufficient time to taste the meat whereas protecting it moist
So how lengthy is simply too lengthy to marinate a steak? If there’s an acid show like lemon juice, or vinegar, marinated overnight over 24 hours is max. Because the marinade for this recipe is soy founded mostly with vinegar, including too a lot time may possibly make the meat style extra cured, mushy, and dry. Imagine red meat jerky. Less aggressive marinades might be used longer. However, testing is all the time the greatest approach to discover out.
Juicy New York Strip steak slices on a slicing board
This flexible marinade is ideal for any cuts of steak, but preferably tri-tip, flank, skirt, New York Strip or ribeye. Grilled steak, pan searing, or opposite searing are my ways of possibility to speedy cook dinner the meat and grow a good crust by the Maillard browning reaction. You have the flexibility to make use of this marinade as a base and change up the flavors depending in your mood. Time to get cooking!
More Steak recipes
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Ribeye with Red Wine Sauce
Santa Maria Style Tri-Tip
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If you make this recipe, please let me know! Leave a comment, charge it, and don’t neglect to tag a photograph #jessicagavin on Instagram. I’d love to see what you arise with. Cheers, friends!
Serve with extra Marinade for Optimal Flavor
It’s greatest to use a extra salt-based marinade to the meat earlier than cooking to make it juicer. This activity draws essentially essentially the foremost taste to the floor with restricted stream to the inside of the meat. Then after cooking, serve the meat with additionally reserved marinade but with reasonably extra acid to broaden the taste even further.
3.65 from 102 votes
The Best Steak Marinade
Quick & fundamental steak marinade recipe made up of soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and recent herbs.
Prep Time1 hr 10 mins
Cook Time10 mins
Total Time1 hr 20 mins
Servings: 2 people
Author: Jessica Gavin
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 inexperienced 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)
In a medium-sized bowl whisk collectively soy sauce, olive oil, Worcestershire sauce, red onion, honey, inexperienced onions, garlic, thyme, rosemary, salt, and pepper.
In a small bowl upload 1/4 cup of the steak marinade and red wine vinegar, set aside.
Add steak to a baking dish or huge resealable plastic bag.
Pour the marinade over, cover, and refrigerate for 30 minutes. Press out the extra air if utilizing a ziplock bag.
Flip steak over and marinate an extra 30 minutes within the refrigerator.
Remove the steak from the marinade and pat dry with paper towels to take away extra moisture from the surface.
Cook steaks utilizing the wanted cooking method, akin to pan sear, opposite sear, or grill.
Transfer steak to a slicing board and tent with foil for 10 minutes earlier than slicing.
Pour reserved marinade over the steak or serve at the side.
The recipe makes 1 cup of marinade. One cup of marinade is wanted per 2 kilos of steak. Increase recipe measurement as needed.
Cooking the Steak:
Depending at the thickness of the meat and method, you may ought to regulate the cooking time.
Grill: Preheat grill over excessive warmth (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 one inch thick): Sear the steaks protected for three to 5 minutes on every one side, depending at the wanted doneness.
Steaks 1 1/2 to 2 inches thick: Sear as directed above after which location on oblique warmth part of the grill covered, to end cooking for 8 to 14 minutes, depending at the wanted doneness.
Pan Sear: Heat a huge forged iron or stainless metal pan over medium-high heat. Once hot, upload 1 tablespoon of oil and permit to heat. Sear steak for three to 5 minutes on every one side, depending at the wanted doneness. This technique is greatest for 3/4 to 1-inch thick steaks.
Reverse Sear: Heat a huge forged iron skillet within the oven at 275ºF (135ºC). Place steaks on a rack set in a baking sheet for 15 to 25 minutes, till it reaches 90 to 95ºF (32 to 35ºC) for medium-rare, or a hundred to 105ºF (38 to 41ºC) for medium. Transfer skillet to stovetop and warmth over excessive heat. Add 1 tablespoon of oil, as soon as hot, sear the steak for 2 minutes, flip and sear 1 1/2 to 2 minutes, then sear the aspects for a complete of 2 minutes. This technique is greatest for 1 1/2 to 2-inch thick steaks.
Aim for an inside 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 relaxation for 10 minutes to account for an growth in temperature on account of carryover cooking.
MAKE IT GLUTEN-FREE: Use tamari or coconut aminos rather of soy sauce.
The Best Steak Marinade
Amount Per Serving
Calories 541 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 7g 35%
Cholesterol 144mg 48%
Sodium 2197mg 92%
Potassium 993mg 28%
Total Carbohydrates 13g 4%
Protein 52g 104%
Vitamin C 2.6%
* Percent Daily Values are founded mostly on a 2000 calorie diet.