This easy steak marinade requires just five minutes and a handful of fridge and pantry staples.
Why Marinate Steak?
What’s the secret to perfectly tender, juicy, and flavorful steak?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
You dont need chef-y equipment like asous videmachine, or even pricey truffle butter.
If you think you might not have time for the extra step of marinating, think again.
Plus, its totally flexible.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
No fresh herbs on hand?
Use any combination of dried thyme, basil, rosemary, or oregano.
If the sugar bowl is empty, try a drizzle of honey instead.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Full instructions are below, but here’s a brief recap.
But it’s a myth that the longer a steak marinates, the better it will taste.
But they shouldn’t sit in the mix for more than an hour.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let those cuts bathe in this complex, umami-packed mix for 24 hours for maximum flavor and tenderness.
Raw steak will leave behind pathogens that can make you quite sick.
If you are determined to reuse the leftover marinade, you better boil it.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
To do this, empty the marinade into a saucepan, and remove any pieces of meat.
Bring to a boil, and cook for 5 minutes at 212F.
The cooked marinade will make a great glaze for the finished steaks or vegetables.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
More Steak Recipes
Looking for other ways to enjoy steak?
Alternatively, whisk all ingredients together in a small bowl and pour into a zip-top plastic bag.
Add steak:
Turn to coat.
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Cover and marinate in the refrigerator, turning once at the halfway point.
Take steak out of marinade:
Remove steak and discard marinade.
Cook steak:
Cook steak todesired doneness.
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Let the meat rest before slicing and serving.
Frequently Asked Questions
You always canbut don’t always need to!
Some steaks benefit more from a marinade, such as budget-friendly cuts that need time to tenderize.
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Otherwise, you may under- or overcook the meat.
Those people may prefer a dry rub.
But if you’re not particular about how seared the steak gets, either option will work.
