Beef Essentials The Ultimate Steak Marinade Recipes

BEST STEAK MARINADE IN EXISTENCE

Steps:

• Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
• Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

BEEF STEAK MARINADE

Steps:

• Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
• Place beef in a ziplock bag with Marinade and marinade overnight (12 - 24 hours).
• Remove from the fridge 30 minutes before cooking to bring to room temperature - key for even cooking of steaks. Shake off excess marinade.
• Brush BBQ Grills with oil, then heat on high heat until is really hot - you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil - it will heat almost instantly.
• Add steaks. For 2cm / 3/4" thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes (medium rare 52°C/125°F, chart below for other doneness temps). (Note 3)
• Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
• Serve! I couldn't resist garlic butter - see recipe in notes.

BEEF ESSENTIALS: THE ULTIMATE STEAK MARINADE

Steps:

• PREP/PREPARE
• What are liquid aminos? Liquid aminos are similar to tamari sauce, but a bit more acidic. FYI: Tamari sauce is just a gluten-free soy sauce.
• Gather your Ingredients (mise en place).
• Take all the ingredients, and whisk them together. Whisk, Whisk, Whisk.
• Take your steak and lightly score both sides. I usually cut at a 45-degree angle, and then reverse the process to make a diamond pattern.
• Add the steak and the marinade to a Ziploc bag.
• Throw into the fridge for 90 minutes.
• Remove the bag from the fridge, and let it sit on the counter for 1 hour.
• Take a heavy-bottom frying pan (I prefer cast iron), and set the temp to screaming hot.
• Chef's Note: You could also do these on your grill... Using a grill gives you those really cool grill marks.
• Remove the steak from the marinade, and pat dry.
• Chef's Note: If the steak is not dry, it will steam, not sear.
• Throw the steak into the pan... at this point you might want to turn on the vent fan.
• Flip, when the steak easily releases from the pan, about 60 - 90 seconds.
• Chef's Tip: At this point, I like to throw a knob of butter on top of the seared side... yum.
• Cook another 60 - 90 seconds on the second side.
• Chef's Note: At this point, the steak should be medium rare (my personal fav); however, if you want medium, flip it again for about 60 seconds, and flip again for about 30 seconds.
• Allow the steak to rest for 5 minutes before carving.
• I like to get some Texas toast, and toast them in the hot pan... For serving with the steak. YUM.
• PLATE/PRESENT
• Depending on how you are serving the steak, slice it thickly or thinly against the grain, and serve while still nice and hot. Enjoy.
• Keep the faith, and keep cooking.

EXCELLENT STEAK MARINADE

Steps:

• Place onion, garlic, ginger root, jalapeño pepper, soy sauce, and honey in a blender. (if you don't have jalapeño peppers, you can use red pepper flakes) Blend until it looks like a mushy sauce. It will look weird but it's just the marinade. :).
• Put sauce in a gallon zipper bag and put flank steak inside. Marinate overnight.
• Take steak out of marinade, pat dry with a paper towel and coat with oil. Discard marinade.
• Put on grill and don't keep playing with it! Let it sit on each side for 5 minutes.
• Take off grill and let it sit for 5 minutes before cutting into it. (This will allow the juices to be reabsorbed into the meat without it running out with the first cut into the steak).
• Cut steak at an angle, against the grain and very thin. Serve.

WORLD'S BEST STEAK MARINADE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Top with butter and garnish with fresh parsley if desired