Fail Proof Marinated Steak

This marinade is so good you will find yourself coming to it time and time again even playing around with it to make it yours. The secret in this one is the soy sauce, and of course the garlic. You can’t have a good steak without it. Come to think of it, you can’t do much without it. We’re friends, garlic and I. I digress. Here goes:

First off, start with a good cut of steak. Grass fed beef is best because, well because of a lot of reasons but speaking purely form a culinary standpoint it’s very tender, juicy and full flavored. I used a thick cut rib-eye for this one, about 2 pds. Can also be split into smaller sizes.

Basic Marinade:

About a 1 1/2 cup soy sauce

At least 4 cloves garlic through a garlic press or minced finely to release maximum flavor

Few dashes Worcestershire sauce or white vinegar to avoid corn sugar

3-4 tbls good quality olive oil

About a 1/4 cup honey

Good amount of freshly ground black pepper, about 2 tsp.

1 tsp or so of Abodo seasoning

Bragg’s All Purpose Seasoning (can omit)

Variations:

Freshly grated ginger , lime juice

marinate for at least an hour, up to a day. I did it for about 3 hours.

When your ready to cook it the steak, preheat a cast iron skillet grill or a regular old skillet but the grill leaves really nice grill marks on it.  Your gonna want to brown this steak on both sides so get it good and hot. Brush butter on the skillet and take your meat out, saving the marinade. Brown the meat on both sides for about 3-5 mins. on med/high heat depending on thickness of steak and desired done-ness. (very technical term)

Meanwhile, strain the marinade into a small sauce pan and simmer for at least 10 mins to get rid of any bacteria from the steak. I wouldn’t do with with chicken but it’s ok with steak or even pork. You can either leave the sauce like this or if you prefer a gravy consistency, mix together about 1 tps corn starch with cold water and THEN add it to the sauce stir and continue to simmer a few more mins.

Now back to the steak. It’s on now. Turn the heat way down and continue to cook until it’s cooked how you like it. I like it medium so it’s about 5-7 mins on both sides depending on the thickness. My steak was pretty thick this time.

Once the steak is done set it aside and LET IT REST!! This is important to help lock in the juices.

Serve with sauce and a potato side dish and a green vegetable. Some suggestions are cheesy herbed garlic mashed potatoes, baked potato bundles and green beans. Or broccoli. Really the choice is yours. But potatoes go really well with steak. Just putting that out there.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: