Steak Marinade Recipe

Soy sauce: Adds a salty, umami flavor that enhances the meat's natural taste.

Olive oil: Helps to tenderize the steak and adds a rich, fruity flavor.

Lemon juice: Provides acidity to break down the meat fibers, making the steak more tender.

Worcestershire sauce: Adds a complex, savory flavor with a hint of sweetness and tang.

Garlic powder: Infuses the marinade with a robust garlic flavor.

Dried basil: Adds a sweet, herbal note to the marinade.

Dried parsley flakes: Contributes a mild, fresh flavor and a touch of color.

Ground white pepper: Provides a subtle, earthy heat that complements the other spices.

Garlic minced: Adds a fresh, pungent garlic flavor.

Dried minced onion: Adds a sweet, oniony flavor and texture.

Ground black pepper: Adds a sharp, pungent heat that balances the marinade.

To ensure your steak absorbs maximum flavor, pierce it with a fork several times before placing it in the marinade. This allows the marinade to penetrate deeper into the meat, resulting in a more flavorful and tender steak.

• 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.

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

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

• garlic powder - Substitute with onion powder: Onion powder provides a similar depth of flavor, though it will be slightly different.

• dried basil - Substitute with dried oregano: Dried oregano has a robust flavor that complements meats well.

• dried parsley flakes - Substitute with dried cilantro: Dried cilantro offers a fresh, slightly citrusy flavor.

• ground white pepper - Substitute with ground black pepper: Ground black pepper has a stronger, more pungent flavor but can be used in a pinch.

• garlic minced - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it will be less intense.

• dried minced onion - Substitute with onion powder: Onion powder offers a similar flavor profile in a more concentrated form.

• ground black pepper - Substitute with ground white pepper: Ground white pepper has a milder flavor and is less visually noticeable in light-colored dishes.

• For short-term storage, place the marinated steak in an airtight container or a resealable plastic bag. Ensure the container or bag is sealed tightly to prevent any air from entering, which can cause the meat to dry out.

• If you plan to use the marinade within a few days, store it in the refrigerator. The marinated steak can be kept in the fridge for up to 3 days. This allows the flavors to meld beautifully with the meat.

• For longer storage, consider freezing the marinated steak. Place the steak and marinade in a freezer-safe resealable plastic bag. Squeeze out as much air as possible before sealing to prevent freezer burn.

• Label the bag with the date and type of marinade. This helps you keep track of how long the steak has been stored 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 meat.

• Avoid thawing the steak at room temperature, as this can lead to uneven thawing and potential bacterial growth. Always opt for the refrigerator method for safety.

• If you have leftover marinade that hasn't come into contact with raw meat, you can store it in the refrigerator in a sealed container for up to a week. This can be used for another batch of steak or as a flavorful addition to other dishes.

• For an extra burst of flavor, consider adding fresh herbs or a splash of lemon juice to the marinade just before using it. This can enhance the overall taste profile of your steak.

• Remember, the key to a great marinated steak is allowing enough time for the marinade to penetrate the meat. Patience is essential for achieving the best results.

• Oven Method:

  1. Preheat your oven to 250°F (120°C).
  2. Place the steak on a wire rack set over a baking sheet.
  3. Heat in the oven until the internal temperature reaches 110°F (43°C) for medium-rare, about 20-30 minutes.
  4. For a crispy exterior, sear the steak in a hot skillet with a bit of olive oil for 1-2 minutes per side.

• Stovetop Method:

  1. Heat a skillet over medium-low heat and add a splash of olive oil or a pat of butter.
  2. Place the steak in the skillet and cover with a lid.
  3. Heat for about 3-4 minutes per side, flipping occasionally, until warmed through.

• Sous Vide Method:

  1. Set your sous vide machine to 130°F (54°C) for medium-rare.
  2. Place the steak in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. For a crispy exterior, sear the steak in a hot skillet with a bit of olive oil for 1-2 minutes per side.

• Microwave Method:

  1. Place the steak on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power in 30-second intervals, flipping the steak between intervals, until warmed through.

• Grill Method:

  1. Preheat your grill to medium-low heat.
  2. Place the steak on the grill and cover.
  3. Heat for about 3-5 minutes per side, flipping occasionally, until warmed through.

• Mixing bowl: A large container used to combine all the marinade ingredients thoroughly.

• Whisk: A utensil used to blend the marinade ingredients until they are well mixed.

• Measuring cups: Tools used to measure out the soy sauce, olive oil, lemon juice, and Worcestershire sauce accurately.

• Measuring spoons: Tools used to measure out the garlic powder, dried basil, dried parsley flakes, ground white pepper, minced garlic, dried minced onion, and ground black pepper precisely.

• Resealable plastic bag: A bag used to marinate the steak, ensuring the marinade covers the meat evenly.

• Glass dish: An alternative to the resealable plastic bag, used to marinate the steak while keeping it covered.

• Refrigerator: An appliance used to store the marinating steak at a safe temperature for at least 2 hours.

• Tongs: A tool used to handle the steak when placing it in the marinade and when cooking it.

• Grill: An appliance used to cook the marinated steak to the desired doneness.

• Meat thermometer: A device used to check the internal temperature of the steak to ensure it is cooked to the desired level.

Prepare the marinade in advance: Mix the soy sauce, olive oil, lemon juice, and other ingredients the night before to save time.

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

Double the recipe: Make extra marinade and store it in the fridge for future use.

Quick marination: If short on time, marinate the steak at room temperature for 30 minutes instead of refrigerating for 2 hours.

Pre-minced garlic and onion: Use pre-minced garlic and onion to cut down on prep time.