Prep Time: 1 hr 10 mins | Cook Time: 10 mins | Total Time: 1 hr 20 mins | Servings: 2 people
This is the best and my most favourite steak marinade as it immediately adds tons of flavour to any cut of beef! Plus, this does not need any hard-to-find ingredients. Only a mixture of pantry staples from soy sauce, Worcestershire sauce, onion, garlic, honey, olive oil, and fresh herbs.
Ingredients
⅓ c. olive oil
2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
2 tbsp honey
½ c. soy sauce
¼ c. Worcestershire sauce
¼ c. minced red onion
2 tsp chopped thyme
1 tbsp minced garlic
2 tsp chopped rosemary
1 tsp red wine vinegar
½ tsp kosher salt
½ tsp black pepper
2 tbsp sliced green onions
How to make The Best Steak Marinade
Step 1: Place the soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper in a medium-sized bowl. Mix well until blended.
Step 2: Add ¼ cup of the steak marinade and red wine vinegar in a small bowl, then set aside.
Step 3: To a baking dish, add the steak. You can also use a large resealable plastic bag instead. Over the steak, pour the marinade. Place the steak in the fridge and leave it to marinate for about 30 minutes, covered. If using a Ziploc bag, make sure to press out the excess air.
Step 4: Turn the steak on the other side and continue to marinate for another 30 minutes in the fridge.
Step 5: When the time is up, take the steak from the marinade and pat dry with paper towels. This will ensure to remove the excess moisture from the surface of the steak. Then, discard the marinade.
Step 6: Sear the steak on a pan, you can reverse sear it too, or grill. When done, place the steak on a cutting board and cover with foil. Leave the steak for at least 10 minutes before slicing.
Step 7: Slice the steak and pour the reserved marinade over or serve it along the side. Enjoy!
Notes:
Per 2 pounds of steaks, you need 1 cup of marinade.
Adjust the cooking time depending on the thickness of the meat and the cooking method you chose.
To grill, preheat the grill on high heat or 400 to 450 degrees F and grease the grid carefully with oil. Sear a 3/4 to 1-inch thick steak for 3 to 5 minutes per side, covered. If grilling 1 1/2 to 2-inches thick steaks, sear as directed, then put on the indirect heat side of the grill to finish cooking for about 8 to 14 minutes, covered.
To pan sear, heat a tbsp oil in a hot large cast-iron or stainless steel pan over medium-high heat. Once the oil is hot, sear the steak on each side for about 3 to 5 minutes or until your desired doneness. Note that this method is best if using 3/4 to 1-inch thick steaks.
To reverse sear, preheat a large cast-iron skillet in the oven at 275 degrees F or 135 degrees C. On a rack set in the baking sheet, place the steaks and sear for about 15 to 25 minutes or until the internal temperature of the meat reached 90 to 95 degrees F (32 to 35 degrees C) for a medium-rare steak. For medium steak, sear it until 100 to 105 degrees F or 38 to 41 degrees C. On a stovetop, transfer the skillet and heat over high heat. Add a tbsp. Once hot, sear the steak for 2 minutes. Turn on the other side and continue to sear for an additional 1 1/2 to 2 minutes. Also, sear the sides for a total of 2 minutes. Use this method is using 1 1/2 to 2-inch thick steaks.
Internal Temperature:
Medium-rare – 120 to 125ºF (49 to 52ºC)
Medium – 130 to 135ºF (50 to 57ºC)
Medium-well – 140 to 145°F (60 to 63°C)
Before carving, rest the steak first for about 10 minutes.
For the gluten-free version, use tamari or coconut aminos In place of soy sauce.
Nutrition Facts:
Amount Per Serving: Calories 541 | Calories from Fat 261 | Fat 29g45% | Saturated Fat 7g35% | Cholesterol 144mg48% | Sodium 2197mg92% | Potassium 993mg28% | Carbohydrates 13g4% | Sugar 10g11% | Protein 52g104% | Vitamin C 2.1mg3% | Calcium 73mg7% | Iron 5.3mg29%
Ingredients
- ⅓ c. olive oil
- 2 steaks, (ribeye, New York strip, porterhouse, T-bone, skirt, sirloin, flank, flat iron)
- 2 tbsp honey
- ½ c. soy sauce
- ¼ c. Worcestershire sauce
- ¼ c. minced red onion
- 2 tsp chopped thyme
- 1 tbsp minced garlic
- 2 tsp chopped rosemary
- 1 tsp red wine vinegar
- ½ tsp kosher salt
- ½ tsp black pepper
- 2 tbsp sliced green onions
Instructions
Step 1: Place the soy sauce, olive oil, Worcestershire sauce, red onion, honey, green onions, garlic, thyme, rosemary, salt, and pepper in a medium-sized bowl. Mix well until blended.
Step 2: Add ¼ cup of the steak marinade and red wine vinegar in a small bowl, then set aside.
Step 3: To a baking dish, add the steak. You can also use a large resealable plastic bag instead. Over the steak, pour the marinade. Place the steak in the fridge and leave it to marinate for about 30 minutes, covered. If using a Ziploc bag, make sure to press out the excess air.
Step 4: Turn the steak on the other side and continue to marinate for another 30 minutes in the fridge.
Step 5: When the time is up, take the steak from the marinade and pat dry with paper towels. This will ensure to remove the excess moisture from the surface of the steak. Then, discard the marinade.
Step 6: Sear the steak on a pan, you can reverse sear it too, or grill. When done, place the steak on a cutting board and cover with foil. Leave the steak for at least 10 minutes before slicing.
Step 7: Slice the steak and pour the reserved marinade over or serve it along the side. Enjoy!
Notes
Per 2 pounds of steaks, you need 1 cup of marinade. Adjust the cooking time depending on the thickness of the meat and the cooking method you chose. To grill, preheat the grill on high heat or 400 to 450 degrees F and grease the grid carefully with oil. Sear a 3/4 to 1-inch thick steak for 3 to 5 minutes per side, covered. If grilling 1 1/2 to 2-inches thick steaks, sear as directed, then put on the indirect heat side of the grill to finish cooking for about 8 to 14 minutes, covered. To pan sear, heat a tbsp oil in a hot large cast-iron or stainless steel pan over medium-high heat. Once the oil is hot, sear the steak on each side for about 3 to 5 minutes or until your desired doneness. Note that this method is best if using 3/4 to 1-inch thick steaks. To reverse sear, preheat a large cast-iron skillet in the oven at 275 degrees F or 135 degrees C. On a rack set in the baking sheet, place the steaks and sear for about 15 to 25 minutes or until the internal temperature of the meat reached 90 to 95 degrees F (32 to 35 degrees C) for a medium-rare steak. For medium steak, sear it until 100 to 105 degrees F or 38 to 41 degrees C. On a stovetop, transfer the skillet and heat over high heat. Add a tbsp. Once hot, sear the steak for 2 minutes. Turn on the other side and continue to sear for an additional 1 1/2 to 2 minutes. Also, sear the sides for a total of 2 minutes. Use this method is using 1 1/2 to 2-inch thick steaks. Internal Temperature: Medium-rare - 120 to 125ºF (49 to 52ºC) Medium - 130 to 135ºF (50 to 57ºC) Medium-well - 140 to 145°F (60 to 63°C) Before carving, rest the steak first for about 10 minutes. For the gluten-free version, use tamari or coconut aminos In place of soy sauce.
