Steak Marinade Recipe

Soy sauce: A salty, umami-rich liquid made from fermented soybeans, essential for adding depth of flavor.

Olive oil: A healthy fat that helps to tenderize the meat and carry the flavors of the marinade.

Worcestershire sauce: A complex, savory sauce made from a blend of ingredients including anchovies, molasses, and tamarind, adding umami and depth.

Lemon juice: Provides acidity to help tenderize the meat and adds a fresh, tangy flavor.

Balsamic vinegar: A dark, sweet vinegar that adds a rich, tangy flavor to the marinade.

Dijon mustard: A smooth, mildly spicy mustard that helps emulsify the marinade and adds a subtle kick.

Minced garlic: Fresh garlic that adds a pungent, aromatic flavor to the marinade.

Ground black pepper: Adds a mild heat and enhances the overall flavor of the marinade.

For an extra depth of flavor, try adding a teaspoon of smoked paprika to the marinade. This will give the steak a subtle smoky taste that complements the umami from the soy sauce and worcestershire sauce. Additionally, make sure to pat the steak dry with paper towels before cooking to ensure a nice sear and caramelization on the surface.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that provides a similar umami flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative.

• worcestershire sauce - Substitute with soy sauce and a splash of vinegar: This combination mimics the savory and tangy profile of Worcestershire sauce.

• lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor.

• balsamic vinegar - Substitute with red wine vinegar: Red wine vinegar provides a similar tangy flavor, though it is less sweet.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar flavor profile with a bit more texture.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor, with a slightly different aroma.

• Ensure your steak is completely submerged in the marinade before storing. This allows the flavors to fully penetrate the meat.
• Use a resealable plastic bag or an airtight container to store the marinated steak. This prevents any leakage and keeps the marinade in contact with the steak.
• If you plan to marinate for more than a few hours, place the steak in the coldest part of your refrigerator. This helps maintain the freshness of the meat.
• For longer storage, you can freeze the marinated steak. Place the steak and marinade in a freezer-safe bag, ensuring you remove as much air as possible before sealing. This helps prevent freezer burn and keeps the steak flavorful.
• Label the bag or container with the date and type of marinade used. This helps you keep track of how long the steak has been marinating and ensures you use it within a safe timeframe.
• When ready to use, thaw the marinated steak in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor of the steak.
• Avoid refreezing the steak once it has been thawed, as this can affect the quality and safety of the meat.
• If you have leftover marinade that hasn't come into contact with raw meat, you can store it in an airtight container in the refrigerator for up to one week. This can be used for future marinades or as a flavorful addition to soups and sauces.
• Always discard any marinade that has been in contact with raw meat to prevent cross-contamination and ensure food safety.

• Oven Method: Preheat your oven to 250°F (120°C). Place the steak on a wire rack set over a baking sheet. Heat in the oven until the internal temperature reaches 110°F (43°C), about 20-30 minutes. Finish by searing the steak in a hot skillet with a bit of olive oil for 1-2 minutes per side to regain that delicious crust.

• Stovetop Method: Heat a skillet over medium-low heat. Add a splash of olive oil or a pat of butter. Place the steak in the skillet and cover it with a lid. Cook for about 3-4 minutes per side, or until warmed through. This method helps retain moisture and prevents the steak from drying out.

• Sous Vide Method: If you have a sous vide machine, set it to 130°F (54°C) for medium-rare. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method. Submerge the bag in the water bath and heat for about 1 hour. Finish by searing in a hot skillet with olive oil or butter for a minute per side.

• Microwave Method: Place the steak on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power in 30-second intervals, flipping the steak each time, until warmed through. This method is quick but can sometimes dry out the steak, so be cautious.

• Grill Method: Preheat your grill to medium-low heat. Wrap the steak in aluminum foil with a splash of olive oil or a bit of butter to keep it moist. Place the wrapped steak on the grill and heat for about 5-10 minutes, flipping halfway through, until warmed through.

• Mixing bowl: A large bowl used to combine and whisk together all the marinade ingredients.

• Whisk: A utensil used to blend the marinade ingredients smoothly and ensure they are well incorporated.

• Plastic bag: A resealable bag used to marinate the steak, allowing the marinade to evenly coat the meat.

• Container: An alternative to the plastic bag, used to hold the steak and marinade if preferred.

• Refrigerator: Used to store the marinating steak, allowing the flavors to penetrate the meat over time.

• Tongs: A tool to safely remove the steak from the marinade without making a mess.

• Grill: An option for cooking the marinated steak, providing a charred and smoky flavor.

• Skillet: Another option for cooking the steak, ideal for achieving a nice sear on the meat.

• Meat thermometer: Used to check the internal temperature of the steak to ensure it is cooked to your desired doneness.

Prepare the marinade in advance: Mix the soy sauce, olive oil, worcestershire sauce, lemon juice, balsamic vinegar, dijon mustard, minced garlic, and ground black pepper ahead of time and store it in the fridge.

Use a resealable bag: Marinate the steak in a resealable plastic bag for easy cleanup and even coating.

Double the recipe: Make a larger batch of the marinade and freeze portions for future use.

Quick marination: If short on time, marinate the steak at room temperature for 30 minutes instead of refrigerating.