Storing Your New York Steak
Steak is great for leftovers, its the warming up that can be tricky.
- Store: Keep the steak in an airtight container in the fridge for up to 3-5 days.
- Reheat: The best way to warm up your steak without drying it out is to heat it low and slow. Use the oven and warm it up at 200 to 250 degrees till heated through. Or use the microwave at half power, full power will be too hot.
Tips For Grilling A Perfect Steak
- Preheat the grill so the grates are nice and hot before putting the steaks on.
- Once youve placed the steak on the grates, try to move it as little as possible.
- Only flip your steak once to keep it from sticking to the grates and to cook it evenly on both sides.
- Dont cut into your steak to check for readiness! This will let the juices run out and dry out your steak. Use a thermometer or the hand test .
- Once cooked, allow steak to rest for at least five minutes before cutting into it to preserve the juices and keep it from drying out.
Best Ever Steak Marinade
Ive tried so many different steak marinades over the years but Id easily dub this balsamic steak marinade as the best! Some marinades tend to overpower steaks but youll find this one enhances the steaks flavors without being overwhelming.
Balsamic vinegar just add an instant upgrade to any food it paired with. Youll love that highlight of flavor here.
The other great thing about this recipe is that people of all ages will love it! Its flavorful enough to impress the adults but simple enough to keep kids happy too.
This will give you yet another reason to look forward to summer every year! A rich and tender marinated, grilled steak served with all those delicious summer sides.
Don’t Miss: Grand Western Steaks Promo Code
How To Make A Quick Steak Marinade
This marinade is quick and easy to make. I am going to walk you through this recipe and give you a few of the tips Ive learned and substitutions, and notes that may be helpful. Make sure to scroll to the bottom for a FULL recipe card.
How Long Do I Marinade My Steak
When your marinade is ready to go, add your steaks to the mix and let it marinade for 2 hours or even overnight! The marinade will immediately start working to tenderize your meat, and the longer you wait, the more tender and flavor-packed your steak will be before grilling. The right kind of steak marinade shouldnt take much effort at all, as its usually only a handful of ingredients that you probably already have in your kitchen.
Also Check: Omaha Steaks Advertised On Tv
The Best Steaks To Marinate
Lauren Habermehl for Taste of Home
When choosing a steak, keep in mind that cuts that are closer to the hooves and horns tend to be tougher than those further away. We find that steaks from the leg and shoulder areas tend to be ideal for marinating because these are the muscles that work the hardest on a cow. Cuts such as flank steak, hanger steak, tri-tip, bottom round and eye of round are all great options if youre looking for a steak to marinade.
Keep in mind that even sirloins, NY strips and tenderloins can benefit from a quick marinade. They may not need much help in the tenderness department but can still benefit from the additional flavor a marinade can provide.
Quick Steak Marinade Ingredients
This quick steak marinade only contains 9 ingredients, many of which youre likely to have in your pantry. Talk about an easy dinner option! The ingredients in this marinade help to tenderize the meat, add additional fat and salt, and introduces amazing flavor into the steak from the fresh herbs, garlic, and seasonings.
Heres what youll need for your steak marinade :
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1/4 cup honey
- 1 1/2 teaspoons black pepper
- 1 1/2 teaspoons salt
- 1 teaspoon red pepper flakes
Read Also: Wusthof Classic Steak Knives Set Of 4
What Ingredients Go Into Steak Marinade
- Balsamic vinegar I dont recommend substitutes here. Balsamic vinegar will add the best flavor. And use dark balsamic, white isnt as strong.
- Worcestershire sauce another key ingredient. This is one of the best ingredients for steak marinade.
- Soy sauce keep in mind the longer the steak marinades the more sodium it will absorb from the soy sauce, so if you only marinate 1 hour you may still need a little salt added to the steaks.
- Olive oil dont use extra virgin olive oil because it has a low smoke point, just regular refined olive oil.
- Dijon mustard this adds a little extra flavor. Dont use regular mustard.
- Honey just a light amount helps tone down acidity of the vinegar it also helps the exterior of steaks brown better.
- Garlic as always only use fresh. It makes a big difference.
- Freshly ground black pepper if you havent made the jump to fresh ground pepper now is the time! It really is a lot better.
- Dried rosemary of course fresh will work great too, use 1 Tbsp chopped if using fresh.
- Steak this makes enough marinade for about 2 pounds of steak.
Best Steak Marinade In Existence
- cup fresh lemon juice
- ¼ cup Worcestershire sauce
- 1½ tablespoons garlic powder
- 3 tablespoons dried basil
- 1½ tablespoons dried parsley flakes
- 1 teaspoon ground white pepper
- ¼ teaspoon hot pepper sauce
- 1 teaspoon dried minced garlic
- Step 1
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.
Advertisement
- Step 2
Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Also Check: Best Steak Dinner In Vegas
What Do You Use To Marinate A Steak
This steak marinade is packed with dried herbs, soy sauce, Worcestershire sauce, olive oil, lemon juice, and garlic. These ingredients all come together to give you such amazing flavor and the perfectly cooked juicy steak!
- Soy sauce: Adds a bit of salty and tons of flavor.
- Lemon juice: Adds acidity to tenderize and flavor.
- Olive oil: Help seal in juiciness.
- Worcestershire sauce: One of the best umami flavors for beef.
- Minced garlic: Use fresh for the best tasting.
- Italian seasoning: A go-to combination of outstanding herbs.
- Pepper and Salt: To taste, but do not leave it out.
- Red pepper: Adds a bit of spice.
- Steaks: I used rib eye, New York is also great
- Butter: Butter is truly the best thing to cook steak in! Hands down!
- Chopped Parsley: Adds a pop of color.
What Exactly Does Marinating Do
The process of marinating any kind of meat, simply put, brings a steaks flavor to the best possible outcome. But what does marinating actually do? The proper steak marinade not only tenderizes the meat, but it also adds a punch of soft flavoring to really bring out the steaks quality. You can marinade any cut of meat. Marinades are made from enzyme or acidic components like lemon juice, wine, vinegar, or any combination of all three. These acids work to change the consistency of the meat making it much more tender. To flavor the meat, most marinades have bold flavors and contain salt and herbs. And the best part of all? Steak marinades create that caramelization that we all adore so much. Steak University has you covered when it comes to your cut of meat all you have to do is prep the right marinade.
Also Check: What Is A Good Steak To Make Kabobs
Should Steak Be Marinated
A good marinade is comprised of a few specific elements. These elements add flavor, tenderize the meat and help to keep your steak nice and juicy.
- Fat is an important component of a steak marinade because it helps to transfer soluble flavors into the meat and retain moisture as it cooks.
- Acids help to break down the tough fibers of the meat, making your steak more tender and easier to chew.
- Flavor bring the flavor! This is the fun part of a great marinade because you can spotlight what you love best, whether its garlic, or spicy pepper, or sweet teriyaki.
What Should The Internal Temperature Of My Grilled Steak Be
It really depends what you want for the doneness of your steak. Make sure you have an inexpensive instant read thermometer on hand!
If you are looking for a rare steak you will want the internal temperature to be 120 125 degrees F. Medium is cooked to 135 degrees to 145 degrees F. If you want a well done steak it is cooked to 155 degrees or hotter.
But, please dont do that!
We aim for a steak around 135 degrees!
Remember that the temperature will rise another 3-4 degrees F while it rests after cooking so factor that in.
You May Like: How To Grill Thick Steaks
More Recipes For The Grill
We dont just do steak marinade around here. We grill everything, from Grilled Shrimp Pasta Salad to Grilled Chicken Thighs to Grilled Pork Tenderloin because we love meat on the grill. If you have some time to marinate your steak or chicken before throwing it on the grill, great! If you dont have time to marinate, sprinkle on some seasoned salt and lemon pepper.
Choose Your Steak Of Choice
Thick cut steaks consist of:
- Ribeye: This steak is. well marbled and full of flavor. It comes from the middle of the cow in the ribs section. It has high fat content which gives it extra flavor. You will need to trim the fat to avoid flare-ups.
- Strip Steak: Also known as New York Strip Steak, it is tender and a little chewy coming from the rear of the cow. This is my steak of choice and easy to grill with no potential flare-ups.
- T-Bone: Shaped like a T, it brings together two steaks. The tenderloin and a chewier strip steak.
Thin Cut Steaks Consist of:
- Flank Steak: This steak comes from the belly of the cow and is rich in flavor. Always serve the flank steak sliced and cut against the grain.
- Hanger Steak: This comes from the belly of the cow, the part of the cow that hangs down. It has a strong beefy flavor and is great for marinating.
- Skirt Steak: The skirt comes from the diaphragm of the cow. It is a thin cut with plenty of fat and works well with a high heat searing. Should. also be sliced against the grain.
Recommended Reading: Victorinox Rosewood Steak Knife Set
What Goes In Beef Steak Marinade
Heres what you need for the Steak Marinade. Use this marinade for any economical steak do not use for expensive steaks, that would be a waste!!
Heres why this combination of ingredients makes your steak plump, juicy and adds flavour:
-
Balsamic vinegar the tenderising ingredient, because its acidic
-
Soy sauce the salty liquid to act as the brine so the steak retains moisture. It does not make this steak taste Asiany, we only use a bit!
-
Dijon Mustard a touch of flavour and to thicken the marinade slightly so it coats the steak better
-
Flavour all the other ingredients! Worcestershire is pretty intense in flavour so you only need a bit to add savoury flavour into things.
What Is The Difference Between Prime Choice And Select Beef Steak
- Prime beef comes from young cattle. It has a generous amount of marbling , this is the best and most expensive grade of beef.
- Choice beef steaks are high quality and are more budget friendly than prime, they just dont have quite as much marbling.
- Select beef steak is the lowest grade and the most budget friendly. Meat is leaner and not quite as tender.
Read Also: Wusthof Serrated Steak Knife Set
How To Tell When A Steak Is Done
It comes down to personal preference to know when a steak is done. But remember there is a recommend safe temperature from the USDA of 145 degrees to kill off any harmful bacteria.
To tell when its done to your liking always use an instant read thermometer and insert the thermometer through the side of the steak horizontally and go to the center of thickest portion. Keep in mind color isnt always the best way to judge doneness as some steaks are just naturally lighter than others to begin with, and you dont want to cut into a steak during cooking or youll lose some of the juices.
Here is a list of steak doneness by temperature to refer too:
Rare: 125 130
Medium rare: 130 135 degrees
Medium: 135 145 degrees
Medium well: 145 150 degrees
Well: 150 160 degrees
Simple Steak Marinade Recipes:
And the five best steak marinade recipes include
- Cold Brew Steak Marinade: Save your leftover coffee this week it makes a fantastic marinade!
- Fajita Steak Marinade: No more bland fajita seasoning theres so much great flavor in this steak fajita marinade.
- Korean Steak Marinade: This classic fruity marinade is the perfect blend of sweet and savory.
- Chimichurri Steak Marinade: Tons of herbs are packed into this zesty classic Argentenian sauce.
- Balsamic & Herb Marinade: Balsamic and Italian herbs are some of my favorite pairings for steak.
Read Also: How Do You Make Steak Tender
Why Marinades Work Magic
- Acidor Enzyme: All great marinades will contain either an acid or an enzyme. In the skirt steak marinade, the lemon juice is our acid. It will weaken the tough fibers of the meat and enhance flavor. Creating tender flavorful meat. Do not over marinate, however, If meat sits in a marinade too long the meat will become mushy, dry, and actually tough.
- Salts: Salt plays an essential role in getting the flavors to penetrate beneath the surface of the meat. Salt is not only add on its own, but the salt found in the soy sauce and Worcestershire sauce helps too. First, the salt draws out the moisture from the meat, then as the water is reabsorbed into the meat flavors from the spices and garlic are carried with it. This allows the flavor to get deep inside the meat while helping to break down muscle fibers helping it to tenderize.
- Oil: Oil is important because it helps carry fat-soluble flavors from the spices and pepper, past the surface of the meat, and into it.
- Put it all together: When you combine acid, salts, oils with seasonings, herbs, and even sugars you allow so much more to happen to meat than just a simple brine ever could. You can tenderize tough meat, add flavor deep within and create moist cuts of meat from normally dry ones. Yup, itâs like magic. And this skirt steak marinade has all those ingredients!
Should You Rinse Off Any Excess Marinade From Your Steak
No, if there happen to be any marinade on your steak that seems in excess, leave it on there during cooking. Theres a cook chance that once you start flipping it on the grill it will either cook into the steak or fall off if its too much. Always discard any remaining marinade you have left over.
What are you waiting for? Grab some steaks and toss them in the marinade.
Then invite your friends over and toss the steaks on the grill.
No one is going to say no to that invitation for dinner!
Don’t Miss: Nudges Wholesome Dog Treats Steak Grillers 48 Oz
Add Acid But Not Too Much
Acid helps tenderize tough connective tissueswhich my favorite steaks have plenty ofbut too much acid will actually cook and toughen the meat, turning it weird and chalky. To prevent this from happening, use equal parts or less acid to oil.
You can always add more acid later, but you can’t take it away. So though you can add up to as much acid as oil, I like to start with less, just to be safe. For two pounds of steak I usually start by whisking together 1/4 cup of acid and 1/2 cup of oil. What kind of acid you use depends on how you want it to tasteyou could use a fresh fruit juice such as lemon juice, orange juice, or pineapple juice, or you could use any kind of vinegar such as balsamic, apple cider, or rice vinegar. Your acid could also come in the form of wine, beer, buttermilk, yogurt, or even puréed onions and garlic. I love a classic combo of olive oil and balsamic on a juicy hanger steak.
