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 steak and carry the flavors of the marinade.

Lemon juice: Provides acidity to balance the richness of the steak and adds a fresh, zesty note.

Garlic: Adds a pungent, aromatic flavor that enhances the overall taste of the marinade.

Worcestershire sauce: A complex, savory sauce made from a blend of ingredients including vinegar, molasses, and anchovies, adding depth and umami.

Black pepper: Freshly ground to add a spicy, pungent kick to the marinade.

Dried rosemary: An aromatic herb that adds a pine-like, earthy flavor to the marinade.

To maximize the flavor absorption, use a fork to gently pierce the steak on both sides before placing it in the marinade. This allows the marinade to penetrate deeper into the meat, ensuring a more flavorful and tender steak.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative that offers 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 substitute.

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

• minced garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of minced garlic for a similar flavor.

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

• freshly ground black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• dried rosemary - Substitute with dried thyme: Thyme has a similar earthy flavor and can be used in the same quantity.

• To store your steak marinade, transfer it to an airtight container or a resealable plastic bag. Ensure the container is clean and dry before adding the marinade.
• If you plan to use the marinade within a few days, place the container in the refrigerator. The marinade will stay fresh for up to 5 days.
• For longer storage, consider freezing the marinade. Pour the marinade into a freezer-safe resealable bag, removing as much air as possible before sealing. This helps prevent freezer burn and keeps the marinade fresh.
• Label the bag with the date and contents to keep track of its freshness. The marinade can be frozen for up to 3 months.
• When you're ready to use the frozen marinade, transfer it to the refrigerator to thaw overnight. Avoid thawing at room temperature to prevent 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-coated with the marinade. Remove excess air and seal tightly.
• Label the bag with the date and contents, and freeze for up to 3 months. When ready to cook, thaw the steak in the refrigerator overnight.
• Always discard any leftover marinade that has come into contact with raw meat to avoid cross-contamination. If you wish to use the marinade as a sauce, reserve a portion before adding the steak.

• Oven Reheating: Preheat your oven to 250°F (120°C). Place the steak on a wire rack over a baking sheet. This allows air to circulate around the meat, ensuring even reheating. Heat for about 20-30 minutes or until the internal temperature reaches 110°F (43°C). For a crispier exterior, you can sear the steak in a hot pan with a bit of olive oil for 1-2 minutes on each side after oven reheating.

• Stovetop Reheating: Heat a skillet over medium-low heat and add a small amount of olive oil. Place the steak in the skillet and cover it with a lid. This helps to retain moisture. Cook for about 3-4 minutes on each side, or until warmed through. You can add a splash of beef broth or water to the pan to create steam, which helps to keep the steak moist.

• Sous Vide Reheating: If you have a sous vide machine, this method is excellent for reheating without overcooking. Set the sous vide machine to 130°F (54°C) for medium-rare. 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. Finish with a quick sear in a hot pan with olive oil for a perfect crust.

• Microwave Reheating: While not the best method, it can be done carefully. Place the steak on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power in 30-second intervals, flipping the steak each time, until warmed through. This helps to prevent the steak from drying out.

• Grill Reheating: Preheat your grill to medium-low heat. Wrap the steak in aluminum foil with a splash of beef broth or water to keep it moist. Place the wrapped steak on the grill and heat for about 5-10 minutes, flipping halfway through. For a charred finish, unwrap the steak and sear it directly on the grill for 1-2 minutes on each side.

• Mixing bowl: A large bowl used to combine and whisk together all the marinade ingredients.

• Whisk: A utensil used to blend the marinade ingredients smoothly.

• Resealable plastic bag: A bag that can be sealed to marinate the steak, ensuring it is well coated and can be stored in the refrigerator.

• Shallow dish: An alternative to the resealable plastic bag, used to marinate the steak.

• Measuring cup: Used to measure out the soy sauce, olive oil, and lemon juice accurately.

• Measuring spoons: Used to measure the Worcestershire sauce, black pepper, and dried rosemary.

• Garlic press: A tool to mince the garlic cloves efficiently.

• Refrigerator: Used to store the marinating steak for at least 2 hours.

• Tongs: Used to handle the steak when removing it from the marinade and during cooking.

• Grill or skillet: Equipment used to cook the steak to your desired doneness.

Prepare the marinade in advance: Mix the soy sauce, olive oil, lemon juice, garlic, worcestershire sauce, black pepper, and rosemary the night before to save time on the day of cooking.

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

Double the recipe: Make a larger batch of marinade and store it in the fridge for future use, saving time on preparation.

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