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 adds a subtle fruity flavor.

Worcestershire sauce: A complex sauce made from vinegar, molasses, anchovies, and various seasonings, adding a tangy and savory note.

Lemon juice: Freshly squeezed juice that adds acidity and brightness to the marinade.

Garlic: Minced fresh garlic that infuses the marinade with a pungent, aromatic flavor.

Brown sugar: Adds a touch of sweetness and helps to balance the acidity and saltiness of the marinade.

Black pepper: Ground pepper that adds a hint of spice and enhances the overall flavor.

When preparing the marinade, ensure that the minced garlic is finely chopped to maximize its flavor release. Using freshly squeezed lemon juice instead of bottled enhances the marinade's brightness. For even better absorption, pierce the steak with a fork before marinating. This allows the soy sauce, olive oil, and other ingredients to penetrate deeper into the meat, resulting in a more flavorful and tender outcome.

• 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 neutral flavor, making it a good alternative.

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

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

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

• brown sugar - Substitute with honey: Honey adds sweetness and a bit of complexity to the marinade.

• ground black pepper - Substitute with white pepper: White pepper offers a similar heat and flavor profile but is slightly milder.

• To store the steak marinade, transfer it to an airtight container or a resealable plastic bag. Ensure the container or bag is clean and dry before adding the marinade.
• If you plan to use the marinade within a week, keep it in the refrigerator. The soy sauce, olive oil, and worcestershire sauce will help preserve the flavors.
• For longer storage, consider freezing the marinade. Pour the mixture into a freezer-safe container or bag, leaving some space at the top for expansion.
• Label the container or bag with the date and contents to keep track of its freshness.
• When ready to use, thaw the marinade in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• If you have already marinated the steak and want to freeze it, place the marinated steak in a freezer-safe bag, ensuring it is well-sealed to prevent freezer burn.
• For best results, use the frozen marinated steak within three months. When ready to cook, thaw the steak in the refrigerator overnight.
• Always discard any leftover marinade that has been in contact with raw meat to avoid cross-contamination. If you wish to use the marinade as a sauce, set aside a portion before adding the steak.
• Remember, the key to a flavorful and safe marinade is proper storage and handling. Enjoy your perfectly marinated steak every time!

• Oven Method: Preheat your oven to 250°F (120°C). Place the steak on a wire rack set over a baking sheet. This allows the heat to circulate evenly around the meat. Heat for about 20-30 minutes, or until the steak reaches your desired temperature. This method helps retain the juiciness and flavor of the marinade.

• Stovetop Method: Heat a skillet over medium-low heat. Add a small amount of olive oil or butter to the pan. Place the steak in the skillet and cover with a lid. Heat for about 3-5 minutes on each side, or until warmed through. This method keeps the steak moist and enhances the garlic and soy sauce flavors.

• Sous Vide Method: Set your sous vide machine to 130°F (54°C) for medium-rare or adjust according to your preference. 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. This method ensures the steak remains tender and perfectly reheated.

• Microwave Method: Place the steak on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Heat on medium power in 30-second intervals, flipping the steak between intervals, until warmed through. This method is quick but may slightly alter the texture.

• Grill Method: Preheat your grill to medium heat. Wrap the steak in aluminum foil with a splash of worcestershire sauce or lemon juice to keep it moist. Place the foil-wrapped steak on the grill and heat for about 5-10 minutes, flipping halfway through. This method adds a nice charred flavor while reheating.

• Mixing bowl: Use this to combine and whisk together all the marinade ingredients until they are well blended.

• Whisk: Essential for thoroughly mixing the marinade ingredients to ensure an even consistency.

• Resealable plastic bag: Ideal for marinating the steak, as it allows the marinade to coat the meat evenly and can be easily sealed.

• Shallow dish: An alternative to the resealable plastic bag, useful for marinating the steak if you prefer not to use plastic.

• Measuring cups: Necessary for accurately measuring the soy sauce, olive oil, and Worcestershire sauce.

• Measuring spoons: Needed for measuring the lemon juice, minced garlic, brown sugar, and ground black pepper.

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

• Tongs: Handy for removing the steak from the marinade and placing it onto your cooking surface.

• Grill or skillet: Depending on your preferred cooking method, either of these will be used to cook the steak to your desired doneness.

Prepare the marinade in advance: Mix the soy sauce, olive oil, worcestershire sauce, lemon juice, garlic, brown sugar, and black pepper ahead of time and store 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 extra marinade and freeze it for future use, saving time on your next meal prep.

Quick marinating: If short on time, marinate the steak at room temperature for 30 minutes to an hour.