Fat Makes For Juicy Succulent Steak
At the most basic level, a good marinade should contain fat, acid, salt and sugar. The fat helps to add moisture and juiciness to the steak. Since the cuts that benefit the most from a marinade tend to be leaner, its easy to understand why adding some fat to the meat can make a difference. The most popular choice tends to be high quality olive oil. However, you could use any oil that you enjoy or have on hand. Its important to keep in mind that not all oils are healthy, and some have better flavor than others. You can even use fats like coconut milk or yogurt. When using any coconut product, remember that some of the flavor will be left behind on the meat.
Should You Let Your Steak Rest
Always, always, always let the meat rest before slicing it. You see, all the juices inside the meat are driven to the steak’s center as it cooks. Those juices need time to redistribute within the meat, making sure every bite is as juicy as the next. If you were to slice it right away, those juices would spill out onto the cutting board, making some of the steak taste dry. After going through so much trouble to infuse the meat with those 3-ingredient marinade flavors and cook it to the perfect temperature, it would be a shame to end up with a less-than-perfect steak.
Instead, let the steak rest for at least three minutes . Then, grab a sharp carving knife and slice away. Some juices will still come out as you slice, so it’s best to use a cutting board with a deep groove around the outside to catch the excess liquid.
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.
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What Type Of Steak Should You Use For This 3
When it comes to choosing the best steak for grilling, look for a tender cut of beef. The most tender cut is beef tenderloin, also called filet mignon. The filet comes from an underused muscle in the beef, so it has very little fat or connective tissue. It cooks up very quickly, and it takes well to marinades. Another grilling favorite is the ribeye steak. This steak has plenty of fat and marbling, which protects it from drying out as it cooks.
You don’t have to go with an expensive steak, either. Top sirloin the steak we cooked to test this 3-ingredient steak marinade recipe is inexpensive and it has a great, beef-forward flavor. Other steaks that take well to acidic marinades like this one include flank steak and skirt steak. These steaks have more connective tissue than traditional grilling steaks, but they cook up quickly and become tender when marinated for up to 12 hours.
How Do You Make A Steak Marinade Without Soy Sauce
If you are allergic to soy or dont like the taste of soy, you can use a substitution instead on in the marinade.
- Consider skipping it all together and just using the other ingredients, increasing your oil and balsamic by cup each.
- Tamari sauce is another Japanese sauce you can use that tastes like soy but is thicker and more flavorful than soy sauce.
- Coconut aminos make a good substitution for soy sauce.
- Bragg liquid aminos will help to tenderize your steak and add flavor as well.
- You can also increase the amount of worcestershire sauce if you enjoy that flavor more.
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How Do You Make A Steak Marinade
Although the key to a great steak is the marinade, dont worry, you wont have to plan for hours in advance to reap its benefits. Thats because today Im sharing with you my secret for a 20-minute marinade that will transform even cheaper cuts into delicious and tender steak with enough flavor to make you forget to pull out the A-1.
This steak marinade starts with a base of soy sauce and balsamic vinegar, which makes a perfect combination for tenderizing the meat. I whisk the soy and vinegar together with the oil, worcestershire sauce, honey, herbs, dry mustard, and garlic powder. All of these ingredients will infuse into the steak for big flavor. Add the steak and the marinade into a sealable bag, and chill for 15-20 minutes in the fridge before throwing your steak on the grill.
Steaks You Can Marinade:
- Hanger steaks
- Skirt steaks
- Basically any steak you want to beef up the flavor!
Now, if you are using the tougher cuts of beef like the flank or hanger, you can marinade much longerthink 6-18 hours. If you are using this on a more tender cut of beef, you can just marinade for 1 hours since you are not trying to break it down any further.
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The Best Steak Marinade Recipe
Summer is upon us, and this is — — the BEST steak marinade recipe for all of your grilling season needs! With soy sauce, maple syrup and plenty of garlic, it’s the perfect combination of sweet and savory — and it’s ready with just 5 minutes of prep. You can’t beat this easy, healthy dinner idea!
Few meals are more iconic than a grilled steak at this time of year. Such a crowd-pleaser!
If you’re looking for a steak marinade recipe to give your meat that extra dose of flavor without the need for any weird ingredients, then you’ve come to the right place! You probably already have everything you need to stir together this quick sauce, which perfectly highlights the natural flavor and texture of your meat without overpowering it. Let your steaks shine!
Tips For Steak Marinade
- This marinade can be stored in the fridge for up to 5 days, so its great to make in advance if youre entertaining. You can even freeze your marinade for up to 2 months if need be!
- Feel free to use a low sodium soy sauce if youre watching your salt intake.
- Italian seasoning is a blend of dried herbs that can be found in the spice aisle of most grocery stores. This seasoning is typically a blend of dried basil, parsley, garlic and oregano. If you cant find Italian seasoning, you can blend together your own dried herbs in equal amounts.
- The steak in these photos is topped with an herb butter which is super easy to make. Simply combine 1/4 cup softened butter with 2 tablespoons fresh chopped herbs, 1/4 teaspoon minced garlic, salt and pepper. Add a dollop of butter on top of each steak as it comes off the grill.
- This marinade works well with most cuts of beef, I recommend using it on flank steak, New York strip, ribeye, sirloin or filet mignon.
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Our Fav Marinade Only 4 Ingredients
One of the best and nostalgic things about the summer are BBQ dinners!! Whos with me?! Have you ever gone out for a walk or drive and catch a whiff of the heavenly smell of someone grillingdelicious, right?
Usually the smell is meat someone grilling delicious steak, chicken or ribs on the grill. Today we are sharing our all-time favorite marinade that is simple and makes your steak taste so delicious.
The hubby and I LOVE to grill steak for special occasions and this marinade is always our go-to. And best part? It only required 4 ingredients. We got it from a neighbor years ago, and Im not sure that well ever find another Steak Marinade Recipe that beats it!
Can You Use This Marinade On Other Steaks
Yes! Because this marinade contains vinegar, which is a steak tenderizer, you can use it to tenderize and flavor any of your favorite cuts of steak. I do not recommend marinating an already tender cut, like a filet mignon.
For more tender steaks, like the sirloin pictured throughout this post, a ribeye or New York steak, I recommend a quick marinade between 20 minutes and 2 hours. For a tougher cut of steak, like a flank or strip steak, I recommend marinating for 4-8 hours.
Try the marinade with any of these cuts of steak.
- Top Sirloin
- Skirt Steak
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Why Should You Marinate Steaks
Ribeye steaks are well marbled with fat, making them less in need of enhancements. However, the additional flavor is what makes ribeyes so special. The exterior surface of the meat is well flavored, but the seasoning is not overpowering. Keep this marinade in mind for leaner cuts of beef and turn them into a memorable and amazing meal.
Bottled marinades are often too salty for me, even though they may have good flavor. This recipe has just the right amount of salt to be effective and flavorful. That makes this recipe a good choice for people trying to cut back on sodium.
Salt Makes A Steak Juicy
The best way to tenderize a steak is to add salt. It functions similarly to a brine, allowing the salty marinade to infuse into the meat through osmosis. According to Americas Test Kitchen, salt does four things:
The final result is a more juicy, seasoned steak!
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Can You Make These Steaks Into Shish Kabobs
Yes! Sirloin is one of the best cuts of steak for making shish kabobs. When using this marinade to make kabobs, I recommend cubing the steak, then adding it to the marinade. This means, more of the steak surface area gets to soak up the delicious marinade.
After marinating the cubes of steak for at least 20 minutes, skewer the steak by itself or with veggies like bell peppers and onions. Grill the steak shish kabobs over medium-high heat for 4-5 minutes, flip and continue grilling for an additional 4-5 minutes.
How To Marinate Steak Without A Recipe
For the grill, I always choose a thin, quick-cooking steakI’m talking skirt, hanger, or flank steak tri-tip, short ribs, faux hanger , or entraña steak. These are all cut from large, strong, active muscles, which makes them more flavorful and great for serving a crowd. But those strong muscles are also naturally tougher. Which is why these steaks require a marinade.
Making a steak marinade is a lot like making a salad dressingyou can customize it depending on your mood, your menu, or whatever happens to be in your pantry. But unlike salad dressing, you want the flavors in your marinade to be extra strongstrong enough to infuse the meat with flavor that will linger long after the marinade is discarded.
Every steak marinade needs four elementsoil, acid, flavoring, and salt. Once you understand the basic ratio and timeline of how to marinate steak, you’ll never need to look at another recipe again.
Let’s dig in: here’s how to marinate steak without a recipe:
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How Can I Tenderize Steak Quickly
8 Simple Ways to Make Tough Meat TenderPhysically tenderize the meat. For tough cuts like chuck steak, a meat mallet can be a surprisingly effective way to break down those tough muscle fibers. Use a marinade. Dont forget the salt. Let it come up to room temperature. Cook it low-and-slow. Hit the right internal temperature. Rest your meat. Slice against the grain.
Why Marinate Steak Before Cooking
Soaking steaks in a bath of fragrant ingredients gives the meat a depth of flavor that can infuse your steak deeper than using a dry rub, which is great for cuts of steak that have a tendency to be tough. The oils, herbs and spices infuse the steak, while acids in the vinegar or lemon juice tenderizes tougher cuts of meat. Whether its for thirty minutes or overnight, marination will enhance the flavor and texture of your beef.
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Salt For Even More Tenderness & Extra Flavor
Salt further aids in tenderizing the meat, while also adding an important flavor aspect. Interestingly, the salt also plays an important role by drawing existing moisture out of the steak. This might seem like the opposite of what a marinade is supposed to do, but it actually helps to make the meat more flavorful. When the moisture thats already present is removed, the meat responds by soaking up more of the liquid from the marinade. This is one reason to make sure that the meat is completely submerged while marinating. We always recommend using a high quality salt like sea salt, kosher salt or Himalayan pink salt. You can also use a salty liquid like soy sauce or tamari.
How Long Should You Marinate Steak With This 3
You don’t need to marinate a steak for as long as you might think. In our first 3-ingredient steak marinade test batch, our top sirloin steak was in the marinade for only 30 minutes before cooking it. Was it long enough? You bet! The flavor coated the exterior of the steak, seasoning each slice to the perfect amount of flavor. The flavors were stronger when we extended the marinade time to four hours but not necessarily any better or worse than our 30-minute marinade.
You certainly don’t want to marinate the steak for longer than 24 hours. The acidic component of the marinade will work overtime. Instead of tenderizing the outside of the meat, it will turn it to mush. That’s not exactly the texture we’re hoping to use to describe our steak. The salt in the marinade can also become too intense over time, so try to keep your marinade time between 30 minutes and 12 hours for the best results.
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How To Grill Sirloin Steaks
Once the steaks are marinated, I highly recommend cooking them on a grill for the best flavor. To grill the perfect sirloin steak, follow these simple steps.
Classic Side Dishes For Steak
These are some of our go-to recipes to serve with steak. Pair it with one, or go all out and do a salad, bread, starch and veggie! If you have a favorite way to serve steak, let me know in the comments so we can give it a try.
Dont forget to check out my recipe box for more easy dinner and side dish ideas!
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Sides For Steak Dinner
- Mix together mustard, garlic and onion powder. Then mix in remaining ingredients.
- Place beef in a ziplock bag with Marinade and marinade overnight .
- Remove from the fridge 30 minutes before cooking to bring to room temperature – key for even cooking of steaks. Shake off excess marinade.
- Brush BBQ Grills with oil, then heat on high heat until is really hot – you should see wisps of smoke. Or heat a heavy based skillet on high until very hot, then add oil – it will heat almost instantly.
- Add steaks. For 2cm / 3/4″ thick steaks, cook the first side for 2 minutes, then turn and cook the other side for 2 minutes .
- Remove from skillet onto a WARM plate, cover loosely with foil and set aside for 5 minutes.
- Serve! I couldn’t resist garlic butter – see recipe in notes.
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.
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