Get ready to transform your ordinary steak into a culinary masterpiece that will have your taste buds dancing and your dinner guests begging for your secret! This isn't just another marinade - it's a flavor explosion that turns a simple piece of meat into a gourmet experience. With a perfect balance of tangy, sweet, and savory notes, our Favorite Steak Marinade is about to become your go-to recipe for creating restaurant-quality steaks right in your own kitchen.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 2 tablespoons balsamic vinegar
- 2 tablespoons Worcestershire sauce
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon black pepper
Instructions
- In a medium mixing bowl, combine olive oil, soy sauce, balsamic vinegar, and Worcestershire sauce, whisking thoroughly to blend the liquids evenly.
- Peel and finely mince the garlic cloves using a sharp knife or garlic press, ensuring the pieces are small and uniform.
- Add minced garlic, brown sugar, and black pepper to the liquid mixture, stirring until the brown sugar completely dissolves and all ingredients are well incorporated.
- Place your preferred cut of steak (such as ribeye, sirloin, or New York strip) in a large resealable plastic bag or non-reactive container.
- Pour the marinade over the steak, ensuring the meat is completely covered. Seal the bag or container, gently massaging to distribute the marinade evenly.
- Refrigerate and marinate for at least 2 hours, or ideally overnight, to allow the flavors to fully penetrate the meat.
- Before cooking, remove the steak from the marinade and let it rest at room temperature for 30 minutes to ensure even cooking.
- Discard the remaining marinade to prevent cross-contamination. Grill, pan-sear, or cook the steak to your desired level of doneness.
Tips
- Marinating Time Matters: While 2 hours is good, letting the steak marinate overnight will develop even deeper, more complex flavors.
- Room Temperature is Key: Always let your steak sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Don't Reuse Marinade: Always discard the used marinade to prevent bacterial contamination.
- Choose the Right Cut: This marinade works beautifully with ribeye, sirloin, or New York strip steaks.
- Pat Dry Before Cooking: Remove excess marinade and pat the steak dry to achieve a perfect sear and beautiful crust.
- Let It Rest: After cooking, let the steak rest for 5-10 minutes to allow juices to redistribute, ensuring a juicy and tender result.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 3g
Protein: 1g
Fat: 11g
Saturated Fat: g
Cholesterol: 0mg
